Vegan & Gluten Free Curry Chickpea Pot Pie with Sweet Potato 'Crust'
Delicious vegan and gluten-free curry chickpea pot pie 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!
Servings 4 servings
Calories 373cal
Ingredients
- 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
Instructions
- 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, 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.
Nutrition
Serving: 1serving | Calories: 373cal | Carbohydrates: 43.6g | Protein: 9.5g | Fat: 20.1g | Saturated Fat: 14.5g | Fiber: 11.2g | Sugar: 9.8g