Turmeric Coconut Curry Chickpea Pot Pie

Savor the unique blend of spices with this comforting turmeric coconut curry chickpea pot pie.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 can coconut milk
• 2 cups chickpeas, cooked
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 sheet puff pastry

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat.
3. Add onion, garlic, and ginger; sauté until onion is translucent.
4. Stir in turmeric, coriander, and cumin; cook for 1 minute.
5. Pour in coconut milk and bring to a simmer.
6. Add chickpeas, peas, and carrots; cook for 10 minutes.
7. Add lime juice and soy sauce; mix well.
8. Transfer the mixture to a baking dish.
9. Roll out puff pastry and place over the baking dish, covering the filling.
10. Bake for 30 minutes or until pastry is golden brown.
11. Let cool for a few minutes before serving.

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