Ingredients

The following ingredients have 4 Servings
  • For the curry:
  • 2 teaspoons coconut oil
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 medium white onion, chopped
  • 1 cup sliced carrots (about 1-2 large carrots)
  • 1 tablespoon freshly minced ginger
  • 1 tablespoon medium yellow curry powder
  • 1/2 teaspoon turmeric (or 1/2 tablespoon fresh grated turmeric)
  • 1 (15-ounce) can full-fat coconut milk
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 cup frozen peas
  • 1 tablespoon gluten-free soy sauce (or coconut aminos)
  • 1/2 teaspoon salt, plus more to taste
  • ¼ teaspoon cayenne pepper, if you like a little heat
  • 1 tablespoon cornstarch or arrowroot starch
  • For the sweet potato crust:
  • 1-2 medium sweet potato, sliced into 1/8th inch thick rounds
  • Olive oil or avocado oil cooking spray
  • To garnish: Cilantro, green onion & hot sauce

Instruction

  • Heat coconut oil in 10-inch ovenproof skillet over medium-high heat. Once the oil is hot, add in garlic, onion, carrots and fresh ginger. Stir fry for about 5 minutes until the onions begin to slightly brown. Next, add in yellow curry powder and turmeric and stir for 20 seconds to release flavors.
  • Add in coconut milk, chickpeas, red bell pepper, soy sauce, salt, and cayenne pepper (if using). Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 5 minutes, or until carrots are tender. Stir in frozen peas and cornstarch/arrowroot starch, cook a few minutes longer, then remove from heat and allow to cool for a few minutes while you preheat your oven.
  • Preheat oven to 375 degrees F. Place sweet potato rounds in a layer over the top of the curry. Spray the tops of the sweet potato rounds with a little olive oil cooking spray or brush with a little olive oil and sprinkle with a little fresh ground salt and pepper. Bake for 25-30 minutes. Remove from heat and garnish with a little cilantro. Scoop into bowls just like you would a normal pot pie, and enjoy! Serves 4.