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Baked Sweet Potato with Spinach Chana Masala

Coriander Powder, Cumin Powder, Garam Masala, Red Hot Chili Powder, Turmeric Powder -

Baked Sweet Potato with Spinach Chana Masala

Prep Time: 10 minutes

Cook Time: 30 minutes

Note: All ingredients in blue are available at alcoeats.

INGREDIENTS

 Ingredients Quantity
ALCO Garam Masala 1 tsp
ALCO Cumin Powder 1 tsp
ALCO Coriander Powder 2 tsp
ALCO Red Hot Chili Powder As needed
ALCO Turmeric Powder 1 tsp
Sweet potatoes 4 medium
Spinach leaves 260g
Chickpeas 400g
Tomatoes (chopped) 400g
Onion (finely chopped) 1
Garlic cloves (crushed) 5
Ginger 1 thumb
Vegetable stock 1 3/4 cup
Grated creamed coconut 3.5 oz.
Coriander small bunch fresh
Lemon juice 1
Olive oil As needed
Salt & pepper As needed

 

METHOD

  1. Heat oven to 200C/180C fan/gas 6.
  2. 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 will depend on the size of the sweet potatoes.
  3. In the meantime, heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic, followed by ALCO Garam Masala, ALCO Cumin Powder, ALCO Coriander Powder, ALCO Turmeric Powder, ALCO Red Chili Powder and grated ginger. Cook under moderate until onion is soft.
  4. Add can of chopped tomatoes and quartered fresh tomatoes, vegetable stock, grated creamed coconut and spinach. Cook under medium heat, until spinach has wilted.
  5. Cook for another 10 mins to reduce some of the sauce. Add drained chickpeas. Cook for another 5 mins.
  6. Season with lemon juice, salt & pepper.
  7. Once cooked, split sweet potatoes in half.
  8. Serve topped with spinach chana masala and a generous handful of chopped fresh coriander leaves.