Curried Chickpea Pot Pie

Updated: Sep 5, 2020

I've been baking a lot. And I mean A LOT. Cookies, muffins, 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.⁣

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