Chickpea and Sweet Potato Coconut Curry Shepherd's Pie

Chickpea and Sweet Potato Coconut Curry Shepherd’s Pie offers a delightful, flavorful twist on a classic comfort dish. The recipe blends aromatic spices with creamy coconut milk, hearty chickpeas, and sweet potatoes for a wholesome meal, enjoyable on any occasion. This dish delivers a savory curry experience with a rich potato topping that will captivate your taste buds. It’s an excellent choice for those following a vegan lifestyle or anyone seeking a delicious meatless alternative.

Ingredients

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp paprika
• 14 oz can coconut milk
• 1 cup vegetable broth
• 2 cans chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and ginger, and sauté for about 2-3 minutes until fragrant.
3. Stir in the curry powder, cumin, and paprika, and cook for another minute until the spices are well combined.
4. Pour in the coconut milk and vegetable broth, and add the chickpeas and sweet potatoes. Bring the mixture to a simmer and cook for about 15-20 minutes until the sweet potatoes are tender.
5. Using a fork, mash some of the sweet potatoes in the skillet to thicken the curry mixture. Season with salt and pepper to your taste.
6. Transfer the curry mixture into a baking dish, spreading it evenly. Carefully layer the mashed sweet potatoes over the top, smoothing them out with a spatula.
7. Place the dish in the oven and bake for 20 minutes until the potato topping is golden brown.
8. Allow the dish to sit for a few minutes before serving to let it firm up.

Keywords: Dinner, Sweet Potato, Chickpea, Coconut, Meatless

Spice Rack: Curry Powder, Cumin, Paprika, Ginger

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