Chickpea and Sweet Potato Coconut Curry Shepherd's Pie

Ingredients

• 2 pounds sweet potatoes, peeled and cubed
• 3 tablespoons butter
• 1/4 cup coconut milk
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 2 carrots, diced
• 1 cup frozen peas
• 2 15-ounce cans chickpeas, drained and rinsed
• 1 14-ounce can diced tomatoes
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Method

1. 1

   Place the sweet potato cubes in a 6-quart saucepan, cover with water by 1 inch, and bring to a boil over high heat.

2. 2

   Reduce heat to medium and simmer until the sweet potatoes are fork-tender, 15 to 20 minutes.

   15:00 · simmer sweet potatoes
3. 3

   Drain the sweet potatoes and return them to the pot. Mash with the butter, 1/4 cup coconut milk, and 1/2 teaspoon salt until smooth. Set aside.

4. 4

   Preheat the oven to 400°F.

5. 5

   Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · cook onion
6. 6

   Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

   1:00 · cook garlic and ginger
7. 7

   Stir in the curry powder, turmeric, and cayenne and cook, stirring, until toasted and fragrant, about 30 seconds.

   0:30 · toast spices
8. 8

   Add the carrots, peas, chickpeas, diced tomatoes, 1 cup coconut milk, vegetable broth, and tomato paste. Season with 1 teaspoon salt and the black pepper, and stir to combine.

9. 9

   Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender and the sauce has thickened slightly, 12 to 15 minutes.

   12:00 · simmer curry filling
10. 10

    Pour the chickpea curry filling into a 9x13-inch baking dish and spread into an even layer.

11. 11

    Spoon the mashed sweet potato over the filling and spread to the edges of the dish, smoothing the top with a spatula.

12. 12

    Bake until the filling is bubbling at the edges and the top is lightly golden, 20 to 25 minutes.

    20:00 · bake shepherd's pie
13. 13

    Let the pie rest for 10 minutes, then sprinkle with fresh cilantro before serving.

    10:00 · rest before serving