Delicious vegan and gluten-free curry chickpea pot pie recipe with a crust made of sliced sweet potatoes! This easy-to-make dinner is made in one pan and is packed with plant-based protein.
If you couldn’t already tell, I’ve been very into plant-based meals lately. If I’m being honest, I think we should all try and eat more plant-based. There’s countless research on why it’s better for your health, not to mention that it’s MUCH better for our planet.
Don’t worry though, Ambitious Kitchen isn’t going full-on vegetarian anytime soon. I’m just committed to encouraging you to try out recipes that nourish you from the inside out. That means providing quicker plant-based meals like this LIP-SMACKING GOOD CHICKPEA POT PIE.
Isn’t it beautiful?
That’s right party people. I made you a vegetarian chickpea pot pie infused with veggies and yellow curry flavors then topped with a sweet potato ‘crust’ for a unique twist. It’s paleo, it’s vegan, it’s gluten free, it’s grain free. IT’S ALL THE THINGS!
I’ll be the first to admit that it’s not a true pot pie with a flaky biscuit crust. Call it what you want, I’ll be over here calling it the most delicious thing you’ll ever lay eyes on. Second only to Zac Efron.
Let’s talk about the curry chickpea pot pie ingredients:
Coconut oil: We need a little coconut oil to for cooking all the nutritious vegetables in this dish! Of course, if you’re not into coconut oil, you could use olive or avocado oil. Personally, I love the flavor of virgin coconut oil.
Garlic: I always say the more garlic the better. LIGHT IT UP WITH GARLIC.
All the veggies: there’s a lot of beautiful veggies in this curry pot pie, including carrot, onion, jalapeno, bell pepper, and peas. I say the more colors you eat, the better!
Soy sauce (or coconut aminos): for an enhanced umami flavor, I recommend adding soy sauce or coconut aminos to this dish. It really brings out the curry and adds an irresistible savory flavor.
Spices & herbs: this recipe calls for turmeric, yellow curry powder, cayenne, and fresh ginger. To finish the whole thing off, I recommend adding cilantro and green onions. SO GOOD.
Sweet potatoes: the sweet potato crust is one of my favorite parts of this recipe! All you do is cut your sweet potatoes into thin slices, then layer them on top and bake until tender and slightly golden.
This is the perfect recipe to make for the week. The leftovers are incredible for reheating and it’s easy to make because everything cooks in one pan.
I hope you enjoy this beautiful rainbow curry chickpea pot pie! Be sure to leave a comment below and rate the recipe if you try it; it helps others discover Ambitious Kitchen recipes. You can also snap a photo and post it on Instagram using the hashtag #ambitiouskitchen!
SEE HOW TO MAKE THE CHICKPEA POT PIE:
- Serves: 4 servings
- Serving size: 1/4 of recipe
- Calories: 373
- Fat: 20.1g
- Saturated fat: 14.5g
- Carbohydrates: 43.6g
- Sugar: 9.8g
- Fiber: 11.2g
- Protein: 9.5g
- For the curry:
- 2 teaspoons coconut oil
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 medium white onion, chopped
- 1 cup sliced carrots (about 1-2 large carrots)
- 1 tablespoon freshly minced ginger
- 1 tablespoon medium yellow curry powder
- 1/2 teaspoon turmeric (or 1/2 tablespoon fresh grated turmeric)
- 1 (15-ounce) can full-fat coconut milk
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 red bell pepper, chopped
- 1 cup frozen peas
- 1 tablespoon gluten-free soy sauce (or coconut aminos)
- 1/2 teaspoon salt, plus more to taste
- ¼ teaspoon cayenne pepper, if you like a little heat
- 1 tablespoon cornstarch or arrowroot starch
- For the sweet potato crust:
- 1-2 medium sweet potato, sliced into 1/8th inch thick rounds
- Olive oil or avocado oil cooking spray
- To garnish: Cilantro, green onion & hot sauce
- Heat coconut oil in 10-inch ovenproof skillet over medium-high heat. Once the oil is hot, add in garlic, onion, carrots and fresh ginger. Stir fry for about 5 minutes until the onions begin to slightly brown. Next, add in yellow curry powder and turmeric and stir for 20 seconds to release flavors.
- Add in coconut milk, chickpeas, red bell pepper, jalapeño soy sauce, salt, and cayenne pepper (if using). Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 5 minutes, or until carrots are tender. Stir in frozen peas and cornstarch/arrowroot starch, cook a few minutes longer, then remove from heat and allow to cool for a few minutes while you preheat your oven.
- Preheat oven to 375 degrees F. Place sweet potato rounds in a layer over the top of the curry. Spray the tops of the sweet potato rounds with a little olive oil cooking spray or brush with a little olive oil and sprinkle with a little fresh ground salt and pepper. Bake for 25-30 minutes. Remove from heat and garnish with a little cilantro. Scoop into bowls just like you would a normal pot pie, and enjoy! Serves 4.
Recipe by: Monique Volz of Ambitious Kitchen | Photography by: Eat Love Eat
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