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Baked Sweet Potato with Spinach Chana Masala [vegan] [gluten free]

November 13, 2016 · theflexitarian 2 Comments

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This Baked Sweet Potato with Spinach Chana Masala recipe is perhaps the ultimate easy comfort food!

Baked Sweet Potato with Spinach Chana Masala [vegan] [gluten free] by The Flexitarian

This Baked Sweet Potato with Spinach Chana Masala recipe is perhaps the ultimate easy comfort food!

Sweet and soft baked sweet potatoes are topped with a mild and juicy spinach chana masala.

This is a straightforward recipe, perfect for a chilly Autumn or Winter evening that can be enjoyed by the whole family or between friends.

Baked Sweet Potato with Spinach Chana Masala [vegan] [gluten free] by The Flexitarian

Baked Sweet Potato with Spinach Chana Masala [vegan] [gluten free]

This Baked Sweet Potato with Spinach Chana Masala recipe is perhaps the ultimate easy comfort food!
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Family Meals
Cuisine Indian
Servings 4 people
Calories 357 kcal

Equipment

  • baking tray
  • large saucepan

Ingredients
 
 

  • 4 medium sweet potatoes
  • 260 g spinach leaves
  • 3 to matoes
  • 400 g can chickpeas
  • 400 g can chopped tomatoes
  • 1 onion finely chopped
  • 5 garlic cloves – crushed
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 to 1 tsp chilli powder – according to taste
  • 1 thumb of ginger
  • 400 ml vegetable stock
  • 100 g grated creamed coconut
  • juice of 1 lemon
  • small bunch fresh coriander
  • olive oil
  • salt & pepper

Instructions
 

  • Heat oven to 200C/180C fan/gas 6.
  • Wash the sweet potatoes. Place on a baking tray. Pierce all over with a fork. Drizzle some olive on top. Cook for 30-50mins until soft. Cooking size time will depend on the size of the sweet potatoes.
  • In the meantime, heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic, followed by garam masala, ground cumin, ground coriander, turmeric, chilli powder and grated ginger. Cook under moderate until onion is soft.
  • Add the can of chopped tomatoes and quartered fresh tomatoes, vegetable stock, grated creamed coconut and spinach. Cook under medium heat until the spinach has wilted.
  • Cook for another 10 mins to reduce some of the sauce. Add drained chickpeas. Cook for another 5 mins.
  • Season with lemon juice, salt & pepper.
  • Once cooked, split sweet potatoes in half.
  • Serve topped with spinach chana masala and a generous handful of chopped fresh coriander leaves.

Nutrition

Serving: 300gSodium: 1004mgCalcium: 227mgVitamin C: 48mgVitamin A: 39278IUSugar: 17gFiber: 16gPotassium: 1757mgCalories: 357kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 3gProtein: 13gCarbohydrates: 74gIron: 6mg
Keyword chana masala, sweet potato
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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Comments

  1. Kathy says

    January 5, 2021 at 5:06 am

    I have made this many times it is absolutely gorgeous!
    I am having again tonight!
    It is so easy to make

    Reply
    • theflexitarian says

      January 5, 2021 at 8:54 am

      Thanks Kathy. So very glad to hear it. Annabelle

      Reply

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Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩

He even signed my faded copy of "The Art of Fermentation " 😊

Check out his latest book "Sandor Katz's Fermentation Journeys"

#fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough  #fermentedvegetables
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Fermentation guru @sandorkraut delivering a Chinese Pao Cai demonstration this morning at the @collegeofnaturopathicmedicine 🤩 He even signed my faded copy of "The Art of Fermentation " 😊 Check out his latest book "Sandor Katz's Fermentation Journeys" #fermentation #guthealth #flexitarian #fermentedfood #kombucha #sourdough #fermentedvegetables
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320g puff pastry sheet
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400g cherry tomatoes, halved 
Olive oil
Salt & pepper
2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread
Basil
Balsamic glaze

METHOD
- Preheat the oven to 200C.
- Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk.
- With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork.
Place tomatoes on an oven tray, drizzle some olive oil and season.
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- Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold.

#nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
theflexitarianuk
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These roasted tomato tartlets are the perfect summer treat So easy to make and absolutely delicious. I’ve used @nurishh.uk new Plant-Based Garlic & Herbs Spread. It tastes amazing and adds just the right amount of creaminess to this recipe. |AD| Free from dairy, Nurishh Plant-Based Garlic & Herbs Spread, available exclusively at Waitrose, is made with sunflower seeds & bamboo fibre. Bursting with flavour, it's rich in fibre and a source of calcium and vitamin B12 - I was really impressed by how tasty it is. Fancy trying it? You are in luck! Nurishh is running a ‘Try Me Free’* campaign (purchase between 6th June – 14th August, claim by 31st August) where anyone can try any of the following products: Mozzarella Style Block, Cheddar Style Slices, Cheddar & Mozzarella Style Grated Blend, Gran Vegiano, and Plant-Based Garlic & Herbs Spread. Simply purchase a Nurishh product with a ‘Try Me Free’ sticker on the pack from Sainsbury’s, Co-op, Asda, Waitrose or Ocado and submit your receipt & details on www.nurishh-trymefree.com (*T&Cs apply) It's a really exciting way to try Nurishh for yourself, whether you’re vegetarian, vegan, flexitarian or simply go with the flow. Here is the recipe INGREDIENTS 320g puff pastry sheet Dairy-free alternative to milk 400g cherry tomatoes, halved Olive oil Salt & pepper 2 x 130g tub Nurishh Plant-Based Garlic & Herbs Spread Basil Balsamic glaze METHOD - Preheat the oven to 200C. - Roll out pastry on an oven tray lined with baking paper. Cut 4 rectangles. Brush with dairy-free alternative to milk. - With a sharp knife draw a 1.5cm border around each rectangle. Prick the middle of each tartlet with a fork. Place tomatoes on an oven tray, drizzle some olive oil and season. - Bake tomatoes for 20-25 mins and tartlets for 25 mins. - Spread 1 generous tablespoon of Nurishh Plant-Based Garlic & Herbs Spread in each tartlet. Top with tomatoes, basil + balsamic glaze. Eat warm or cold. #nurishh #plantbased #dairyfree #vegan #nurishhtrymefree
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It's #MeatFreeMonday 😊🙌 These vegan courgette and corn fritters are lightly spiced with cumin, fresh coriander, lemon juice and mild chilli powder. I like to serve them with some dairy-free yoghurt and sweet chilli sauce drizzled all over, as well as some finely chopped spring onion. These courgette and corn fritters contain no eggs, dairy or gluten. They are made with gram flour (also known as chickpea flour) which you can find in most supermarkets or ethnic stores. Gram flour is naturally gluten-free and high in plant-based protein. I have tried this recipe with plain flour, plain flour + eggs and gram flour. I prefer the texture with gram flour but if you do not have any, plain flour works as well. You can find the recipe on the blog. Link in my bio. #vegan #plantbased #veganfood #flexitarian #meatfree #veggie #vegansofig #veganrecipes #recipes #instagood #instafood #instavegan #meatlessmonday
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A one-pot wonder this vegan sweet potato & chickpea Moroccan stew, makes a quick and healthy family meal. I like to serve it with couscous (or quinoa) topped with plenty of sliced almonds, freshly chopped coriander, mint, (dairy-free) yoghurt and red chilis. This dish is also great on its own served with flatbread.â €
â €
Bright and colourful, this is such a feel-good and comforting recipe. The spices bring out the natural sweetness of the sweet potatoes.â €
â €
You can find the recipe on the blog. Link in my bio.â €
â €
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A one-pot wonder this vegan sweet potato & chickpea Moroccan stew, makes a quick and healthy family meal. I like to serve it with couscous (or quinoa) topped with plenty of sliced almonds, freshly chopped coriander, mint, (dairy-free) yoghurt and red chilis. This dish is also great on its own served with flatbread.â € â € Bright and colourful, this is such a feel-good and comforting recipe. The spices bring out the natural sweetness of the sweet potatoes.â € â € You can find the recipe on the blog. Link in my bio.â € â € #vegan #plantbased #veganfood #flexitarian #meatfree #veggie #vegansofig #veganrecipes #recipes #instagood #instafood #instavegan #healthy #plantbasedfood #onepot #veggie #meatfree
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