Chickpea and Sweet Potato Coconut Curry Shepherd’s Pie

Enjoy a comforting twist on a classic with this Chickpea and Sweet Potato Coconut Curry Shepherd's Pie, featuring rich flavors and hearty textures.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 sweet potatoes, peeled and cubed
• 1 can coconut milk
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1 can chickpeas, drained and rinsed
• 1/2 cup frozen peas
• to taste salt and pepper
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2 minutes until fragrant.
4. Stir in the cubed sweet potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
5. Add coconut milk, curry powder, and cumin to the skillet. Stir everything together, then reduce the heat to low and simmer for 15 minutes or until the sweet potatoes are tender.
6. Stir in the chickpeas and frozen peas. Season with salt and pepper to taste.
7. Transfer the mixture to a 9×13-inch baking dish. Spread it evenly.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
9. Remove from the oven and let it cool slightly before serving.
10. Garnish with chopped fresh cilantro before serving.

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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