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.

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


  1. Heat the oven to 395°F.
  2. Wash the sweet potatoes and place on a baking tray.
  3. 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.
  4. In the meantime, heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic.
  5. Follow up with the garam masala, ground cumin, ground coriander, turmeric, chili powder, and grated ginger.
  6. Cook under moderate heat until onion is soft.
  7. Add the can of chopped tomatoes, the quartered fresh tomatoes, vegetable stock, grated creamed coconut, and spinach.
  8. Cook over medium heat, until the spinach has wilted.
  9. Cook for another 10 minutes to reduce some of the sauce.
  10. Drain the liquid from the chickpeas and throw them in.
  11. Cook for another 5 minutes.
  12. Season the dish with a bit of lemon juice, salt, and pepper.
  13. Once cooked, split sweet potatoes in half.
  14. Serve topped with the spinach chana masala and a generous handful of chopped fresh coriander leaves.