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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!
Course Dinner, Gluten Free, Grain Free, Vegan, Vegetarian
Keyword chickpea pot pie
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 373 kcal
Author Monique of AmbitiousKitchen.com


  • 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


  1. 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.
  2. 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.
  3. 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 Facts
Vegan & Gluten Free Curry Chickpea Pot Pie with Sweet Potato 'Crust'
Amount Per Serving (1 serving)
Calories 373 Calories from Fat 181
% Daily Value*
Fat 20.1g31%
Saturated Fat 14.5g91%
Carbohydrates 43.6g15%
Fiber 11.2g47%
Sugar 9.8g11%
Protein 9.5g19%
* Percent Daily Values are based on a 2000 calorie diet.