10 months + Baked Sweet Potatoes with Chickpea & Spinach Curry

Baked Sweet Potatoes with Chickpea & Spinach Curry

Prep: 10-30 mins
Cooks in: 60+ mins
Serves: 4


  • No Allergens

Suitable for:

  • Vegan


  • Vegetarian


  • No dairy

    No dairy

  • Gluten free

    Gluten free


4 medium sweet potatoes
2-3 tbsp vegetable oil
1 onion
2 garlic cloves
1 tbsp mild curry powder
1 tbsp tomato paste
400g can chopped tomatoes

400ml coconut milk
300ml water or homemade vegetable stock
400g can chickpeas
250g spinach leaves
Lemon juice to taste
Coriander leaves to serve


  • No Allergens


Step 1

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 vegetable oil on top. Cook for 30-50mins until soft. Cooking size will depend on the size of the sweet potatoes. Alternatively, once pierced and drizzled with oil, you can bake them in the microwave (around 10-15 minutes on 900 W).

step 1/5


Step 2

Slice onions finely and crush the garlic clove. Heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic, followed by mild curry powder and tomato paste. Cook until onion is soft.

step 2/5


Step 3

Add can of chopped tomatoes, coconut milk, water (or stock) and spinach. Cook under medium heat for around 15 minutes, until spinach has wilted and sauce has thickened.

step 3/5


Step 4

Add drained chickpeas. Cook for another 5 mins. Season to taste with lemon juice.

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Step 5

Once the sweet potatoes are cooked, split them in half. Serve topped with spinach mixture and a generous handful of chopped fresh coriander leaves. For younger child, scoop out the baked sweet potato and mash with the curry into a texture that is suitable for your little one.

step 5/5

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