Chickpea and Sweet Potato Coconut Curry Shepherd’s Pie

This fusion of a classic shepherd's pie and a coconut curry creates a comforting dish full of flavor and warmth.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 sweet potato, peeled and chopped
• 1 can coconut milk
• 1 can chickpeas, drained and rinsed
• 1 lime, juiced
• to taste salt and pepper
• 1/2 cup frozen peas
• 1/4 cup cilantro, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat.
3. Add the diced onion and sauté until translucent, about 5 minutes.
4. Stir in minced garlic and ginger, cooking for another 2 minutes until fragrant.
5. Add curry powder, cumin, and coriander, stirring to toast the spices for 1 minute.
6. Mix in the chopped sweet potatoes, sautéing for 5 minutes.
7. Pour in the coconut milk and bring to a simmer.
8. Add chickpeas and lime juice, season with salt and pepper.
9. Simmer until sweet potatoes are tender, about 20 minutes.
10. Stir in frozen peas and cilantro, mixing well.
11. Transfer the mixture to a 9×13-inch baking dish.
12. Mash the sweet potatoes until creamy and spread evenly over the chickpea mixture.
13. Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.
14. Allow cooling slightly before serving.

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