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](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/11/Baked-Sweet-Potato-with-Spinach-Chana-Masala-vegan-gluten-free-by-The-Flexitarian-v83.png?resize=768%2C1152)
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](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/11/Baked-Sweet-Potato-with-Spinach-Chana-Masala-vegan-gluten-free-by-The-Flexitarian-v8.jpg?fit=167%2C250&ssl=1)
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!
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
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.
I cannot wait to see your posts!
I have made this many times it is absolutely gorgeous!
I am having again tonight!
It is so easy to make
Thanks Kathy. So very glad to hear it. Annabelle