Chickpea and Sweet Potato Coconut Curry Shepherd's Pie

Chickpea and Sweet Potato Coconut Curry Shepherd’s Pie offers a unique twist on traditional comfort food. Combining the warm flavors of curry with creamy coconut milk, hearty sweet potatoes, and protein-rich chickpeas, this dish is both nourishing and delicious. The blend of savory curry spices with the natural sweetness of potatoes makes it an inviting option for dinner, especially during cooler months. Perfect for intimate dinners or larger gatherings, its layers of rich flavors and textures make it a standout recipe that will please diverse palates.

Ingredients

• 2 cans (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) coconut milk
• 1 cup frozen peas
• 1 whole onion, diced
• 2 cloves garlic, minced
• 2 Tbsp curry powder
• 1 Tbsp coconut oil
• 1/2 tsp turmeric

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the coconut oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic, curry powder, and turmeric. Cook for another minute until fragrant.
4. Add the diced sweet potatoes and cook until slightly softened, about 5 minutes.
5. Stir in the drained and rinsed chickpeas, coconut milk, and frozen peas. Season with salt (to taste).
6. Simmer the mixture for 10-15 minutes until it thickens slightly, stirring occasionally.
7. Transfer the curry mixture to a baking dish, spreading it out evenly.
8. Top with mashed sweet potatoes, spreading them out in an even layer.
9. Bake in the preheated oven for 25-30 minutes until the top is lightly golden.

Keywords: Comfort Food, Curry, Winter Dish, Vegetarian, Indian

Spice Rack: Curry Powder, Turmeric

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