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!

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]

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

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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

 

MetricUS Customary

 

1x2x3x

• 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: 300gCalories: 357kcalCarbohydrates: 74gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1004mgPotassium: 1757mgFiber: 16gSugar: 17gVitamin A: 39278IUVitamin C: 48mgCalcium: 227mgIron: 6mg

Keyword chana masala, sweet potato

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