How long should I bake the sweet potatoes for this recipe?

Bake the sweet potatoes at 395 degreesF for 30-50 minutes, or until they are soft when pierced with a fork. The exact time will depend on their size.

What kind of tomatoes are used in the chana masala sauce?

The chana masala uses both a 14-ounce can of chopped tomatoes and three fresh quartered tomatoes, contributing a rich tomato base to the sauce.

How can I adjust the spice level of the chana masala?

You can adjust the chili powder from 1/2 to 1 teaspoon, or according to your taste, to achieve your desired level of heat in the chana masala.

What makes the chana masala creamy in this dish?

The chana masala achieves its creamy texture from the addition of 3.5 ounces of grated creamed coconut and 1 3/4 cups of vegetable stock, simmered together.

How do I serve the Baked Sweet Potato With Spinach Chana Masala?

Once cooked, split the sweet potatoes in half, top them generously with the spinach chana masala, and finish with a handful of chopped fresh coriander leaves.

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Baked Sweet Potato With Spinach Chana Masala
[Vegan, Gluten-Free]

AR By: Annabelle Randles

Author Bio

My name is Annabelle. Originally from France, I now live in London, UK. I am... Read More

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Two halves of a baked sweet potato, generously filled with a vibrant spinach chana masala, garnished with fresh coriander.

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Discover more recipes with these ingredients

Baked Sweet Potato With Spinach Chana Masala [Vegan, Gluten-free]

With soft baked sweet potatoes topping of mild and juicy spinach chana masala, this is the ultimate, easy comfort food. It's the perfect dish for a chilly autumn or winter evening with friends.

Ingredients You Need for Baked Sweet Potato With Spinach Chana Masala [Vegan, Gluten-Free]

4 medium-sized sweet potatoes
9.2 ounces spinach
3 tomatoes
1 14-ounce can chickpeas
1 14-ounce can chopped tomatoes
1 onion, finely chopped
5 crushed garlic cloves
1 teaspoon garam masala
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/2-1 teaspoon chili powder or according to taste
1 thumb of ginger
1 3/4 cups vegetable stock
3.5 ounces grated creamed coconut
1 lemon, juiced
Small bunch fresh coriander
Olive oil
Salt and pepper, to taste

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How to Prepare Baked Sweet Potato With Spinach Chana Masala [Vegan, Gluten-Free]

Heat the oven to 395°F.
Wash the sweet potatoes and place on a baking tray.
Pierce them all over with a fork and drizzle some olive on top. Cook for 30-50 minutes or until soft. Cook time vary depending 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.
Follow up with the garam masala, ground cumin, ground coriander, turmeric, chili powder, and grated ginger.
Cook under moderate heat until onion is soft.
Add the can of chopped tomatoes, the quartered fresh tomatoes, vegetable stock, grated creamed coconut, and spinach.
Cook over medium heat, until the spinach has wilted.
Cook for another 10 minutes to reduce some of the sauce.
Drain the liquid from the chickpeas and throw them in.
Cook for another 5 minutes.
Season the dish with a bit of lemon juice, salt, and pepper.
Once cooked, split sweet potatoes in half.
Serve topped with the spinach chana masala and a generous handful of chopped fresh coriander leaves.