Baked Sweet Potato with Chickpea and Spinach Curry is a hearty, plant-based dish that combines tender baked sweet potatoes with a creamy, spiced chickpea and spinach curry. Packed with fibre, plant-based protein, and warming spices, this vegan and gluten-free recipe is as comforting as it is nutritious. Ready in an hour, it’s an ideal choice for a filling lunch or dinner. Each baked sweet potato is loaded with a flavourful curry that brings together the sweetness of the potatoes and the savoury richness of the coconut milk curry. This recipe is perfect for anyone looking to add more plant-based meals to their diet.
Prep / Cook / Total Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves
Serves: 4
Nutritional Information (per serving)
Total Carbs: 60g
Total Calories: 400
Total Protein: 12g
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup coconut milk
- 4 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and prick them several times with a fork. Place them on a baking sheet and bake for 45 minutes, or until tender.
- While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Cook for another minute, stirring constantly.
- Add the chickpeas, diced tomatoes, and coconut milk to the skillet. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Cut the baked sweet potatoes open and fluff the insides with a fork. Spoon the chickpea and spinach curry over the top.
- Garnish with fresh cilantro and serve immediately.
Dietary Information
Gluten Free: Yes
Vegetarian: Yes
Vegan: Yes
Contains Nuts: No
Health Benefits of Baked Sweet Potato with Chickpea and Spinach Curry
- Sweet Potatoes: Sweet potatoes are an excellent source of beta-carotene, which is converted to vitamin A in the body, supporting eye health and immune function. They’re also rich in fibre, aiding in digestion and keeping you full, making this baked sweet potato dish both tasty and nutritious.
- Chickpeas: Chickpeas provide plant-based protein and fibre, which helps to keep blood sugar levels stable and supports digestive health. They’re also rich in essential minerals like iron and folate.
- Spinach: Adding fresh spinach to this baked sweet potato recipe boosts its nutritional profile with vitamins K, C, and iron, which support bone health, immune function, and energy levels.
- Coconut Milk: Coconut milk adds a creamy texture and healthy fats that can provide lasting energy. It also contributes a rich flavour to the curry without dairy.
- Garlic, Ginger, and Curry Spices: These ingredients are not only flavourful but also bring antioxidant and anti-inflammatory properties, making this dish both delicious and beneficial for overall health.
