Curried Chickpea Pot Pie
Updated: Sep 5, 2020
I've been baking a lot. And I mean A LOT. Cookies, muffins, scones...you name it. I felt like I needed to get back into making home cooked comfort foods and of course pot pie was the first thing that came to mind. I came across this recipe by Ambitious Kitchen and love the idea of a vegan filling with a sweet potato "crust". The curry flavour pulls through really nicely and the sweetness in the crust is delicious. I modified this recipe based on what I have at home as should you!
Serves about 5 people.
What you'll need:
2 tsp coconut oil
3 cloves garlic (minced)
1 jalapeno (seeded & diced)
1 medium white onion (chopped)
2 large carrots (sliced)
1 tbsp ginger (minced)
1 tbsp yellow curry powder
1/2 tsp turmeric
1 can light coconut milk
1 can chickpeas (rinsed & drained)
1 bell pepper (chopped)
1 cup frozen peas
1 tbsp soy sauce
1/2 tsp salt
¼ tsp cayenne pepper (optional)
1 tbsp cornstarch
2 medium sweet potato or yams (cut into 1/8th inch thick rounds)
Olive or avocado oil
What you'll need to do:
1. Heat ovenproof skillet over medium heat and preheat oven to 375F. Add in coconut oil and then add garlic, onion, carrots and fresh ginger. Stir for about 4-5 minutes until onions begin to soften.
2. Add curry powder and turmeric and stir for 30 seconds.
3. Next, add coconut milk, chickpeas, red bell pepper, jalapeño, soy sauce, some salt, and cayenne pepper. Stir well to combine.
4. Bring to a boil, then reduce heat to low and simmer uncovered for about 5 minutes. Stir in peas and cornstarch and stir for a few minutes longer
5. Remove skillet from heat and cool for a few minutes.
6. Place sweet potato/yam rounds in a layer over the top of the mixture. Spray or brush the tops of the potato rounds with oil and sprinkle with salt.
7. Put skillet in oven and bake for 25-30 minutes. Remove from oven and let rest for a few minutes before serving.
