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

Baked Sweet Potato with Spinach Chana Masala

This Baked Sweet Potato with Spinach Chana Masala recipe is perhaps the ultimate easy comfort food!
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Family Meals
Cuisine Indian
Servings 4 servings
Calories 363 kcal

Equipment

oven tray
large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 4 medium sweet potatoes
  • 260 g spinach leaves
  • 3 tomatoes
  • 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.
    4 medium 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.
    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, olive oil, 1 thumb of ginger
  • 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.
    3 tomatoes, 400 g can chopped tomatoes, 400 ml vegetable stock , 100 g grated creamed coconut, 260 g spinach leaves
  • Cook for another 10 mins to reduce some of the sauce. Add drained chickpeas. Cook for another 5 mins.
    400 g can chickpeas
  • Season with lemon juice, salt & pepper.
    juice of 1 lemon, salt & pepper
  • Once cooked, split sweet potatoes in half.
  • Serve topped with spinach chana masala and a generous handful of chopped fresh coriander leaves.
    small bunch fresh coriander

Nutrition

Serving: 1servingCalories: 363kcalCarbohydrates: 76gProtein: 13gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1002mgPotassium: 1772mgFiber: 16gSugar: 17gVitamin A: 39277IUVitamin C: 49mgCalcium: 234mgIron: 6mg

Find this recipe online:

Baked Sweet Potato with Spinach Chana Masala

https://theflexitarian.co.uk/recipe-items/baked-sweet-potato-spinach-chana-masala-vegan-gluten-free/