If you couldn’t already tell, I’ve been very into plant-based meals lately. If I’m being honest, I think we should all try and eat more plant-based. There’s countless research on why it’s better for your health, not to mention that it’s MUCH better for our planet.
Don’t worry though, Ambitious Kitchen isn’t going full-on vegetarian anytime soon. I’m just committed to encouraging you to try out recipes that nourish you from the inside out. That means providing quicker plant-based meals like this LIP-SMACKING GOOD CHICKPEA POT PIE. Isn’t it beautiful?
That’s right party people. I made you a vegetarian chickpea pot pie infused with veggies and yellow curry flavors then topped with a sweet potato ‘crust’ for a unique twist. It’s paleo, it’s vegan, it’s gluten free, it’s grain free. IT’S ALL THE THINGS!
I’ll be the first to admit that it’s not a true pot pie with a flaky biscuit crust. Call it what you want, I’ll be over here calling it the most delicious thing you’ll ever lay eyes on. Second only to Zac Efron.
Ingredients needed to make this chickpea pot pie:
Coconut oil: We need a little coconut oil to for cooking all the nutritious vegetables in this dish! Of course, if you’re not into coconut oil, you could use olive or avocado oil. Personally, I love the flavor of virgin coconut oil.
Garlic: I always say the more garlic the better. LIGHT IT UP WITH GARLIC.
All the veggies: there’s a lot of beautiful veggies in this curry pot pie, including carrot, onion, jalapeno, bell pepper, and peas. I say the more colors you eat, the better.
Soy sauce (or coconut aminos): for an enhanced umami flavor, I recommend adding soy sauce or coconut aminos to this dish. It really brings out the curry and adds an irresistible savory flavor.
Spices & herbs: this recipe calls for turmeric, yellow curry powder, cayenne, and fresh ginger. To finish the whole thing off, I recommend adding cilantro and green onions.
Sweet potatoes: the sweet potato crust is one of my favorite parts of this recipe. All you do is cut your sweet potatoes into thin slices, then layer them on top and bake until tender and slightly golden.
This is the perfect recipe to make for the week. The leftovers are incredible for reheating and it’s easy to make because everything cooks in one pan.
Other vegan + gluten-free recipes you might like:
Curry Roasted Cauliflower Sweet Potato Salad
One Pot Moroccan Chickpea Quinoa Salad
Vegan Slow Cooker Tofu Tikka Masala
Thick and Creamy Vegan Poblano Corn Chowder
I hope you enjoy this beautiful vegan curry chickpea pot pie! Be sure to leave a comment below and rate the recipe if you try it; it helps others discover Ambitious Kitchen recipes. You can also snap a photo and post it on Instagram using the hashtag #ambitiouskitchen!
I hope you love this chickpea pot pie! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Vegan & Gluten Free Curry Chickpea Pot Pie with Sweet Potato 'Crust'
Ingredients
- 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
Instructions
- 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.
Nutrition
Recipe by: Monique Volz of Ambitious Kitchen | Photography by: Eat Love Eat
70 comments
That sweet potato crust looks incredible! Sweet potatoes are one of my favorite foods. Love that this is gluten free too!
Mine too! The crust is amazing on this. Hope you get a chance to try it!
That sweet potato crust looks incredible! Sweet potatoes are one of my favorite foods. Love that this is gluten free too!
Mine too! The crust is amazing on this. Hope you get a chance to try it!
This looks amazing. I’ll be making it for sure. How well do you think this will keep in the fridge?
I’d say about 4 days or so. Hope you love it!
If we do not like coconut. What can we substitute the coconut milk by?
If we do not like coconut. What can we substitute the coconut milk by?
I would not recommend a substitution here as the coconut milk gives the dish flavor. You could use regular milk, but again, it really will change the flavor.
This looks amazing 😉
It is! 🙂
This looks amazing 😉
It is! 🙂
This looks so freaking perfect it’s not even funny. I love how the sweet potato “crust” is perfectly roasted while the filling is wholesome, spicy, aromatic, hearty, and absolutely packed with flavor. I’d love to just eat the filling as a curry too! It’d taste delicious either way!
Absolutely! Perfect for dinner even as curry by itself.
This looks so freaking perfect it’s not even funny. I love how the sweet potato “crust” is perfectly roasted while the filling is wholesome, spicy, aromatic, hearty, and absolutely packed with flavor. I’d love to just eat the filling as a curry too! It’d taste delicious either way!
Absolutely! Perfect for dinner even as curry by itself.
Made this tonight and it was a hit!! Easy to make and the recipe was spot on!! Delicious..had to sneak some for lunch the next day..it was gone so fast!
Amazing! I’m so glad you loved it. It was gone quickly in my house too!
Give me all the sweet potato curry dishes… AND Zac Efron!
Nothing better!!
Give me all the sweet potato curry dishes… AND Zac Efron!
Nothing better!!
Just made this—heaven in my mouth!
Thank you!
So happy to hear that!
Just made this—heaven in my mouth!
Thank you!
So happy to hear that!
Delicious!!!!
Made this for dinner tonight and loved it.
So happy to hear that!!
Delicious!!!!
Made this for dinner tonight and loved it.
So happy to hear that!!
I suck at cooking but I just made this and it came out awesome! Went heavy on the fresh ginger, eliminated the red pepper for partner’s sake and used my Dutch oven. Everyone kept sneaking extra spoonfuls!
Amazing! Always yes to fresh ginger. Glad everyone loved it!
I suck at cooking but I just made this and it came out awesome! Went heavy on the fresh ginger, eliminated the red pepper for partner’s sake and used my Dutch oven. Everyone kept sneaking extra spoonfuls!
Amazing! Always yes to fresh ginger. Glad everyone loved it!
Hi lovely Monique
I made this for tonight’s diner. It was truly yummy. We all loved it. Girl your recipes are always a winner🙌
Hugs
Niki
Hi Niki! Thanks so much for your comment 🙂 So glad that everyone loved this one.
Just made this and it came out so delicious. I was wondering how to store it, given that the sweet potato crust is only loosely attached to the rest of it
Glad you loved it! I usually just put tinfoil over the skillet and pop it into the fridge, but feel free to scoop it the best you can into containers for the fridge the (the crust may just mix in more with the rest of it, but it’s delicious regardless!)
I have a question…when do I add the jalapeno pepper? Is it supposed to go in with the onions, carrot, and garlic?
Great catch! Add it with the red bell pepper 🙂
Made this tonight and man, it was perfect. Wouldn’t change a thing except making serving with homemade naan bread next time 😉
Homemade naan would be the BEST with this! So happy you enjoyed 🙂
I ate this for lunch 5 days in a row and was still sad when it was all gone. I couldn’t get enough of it. The sweet potatoes are such a unique touch and complemented the curry so well! I don’t have a cast iron skillet, so I just used a pie pan and it worked great! The curry is so hearty it would also be perfect with brown rice or naan for a filling dinner!
Amazing! I’m so glad you loved this one. Such a great, hearty lunch & dinner!
So good!
Such a great dinner!
10/10! Super flavourful and came together so quicky!
I forgot to add the jalapenos, but added pickled jalapenos at the end, per portion which was lovely!
Definitely will be making again!
That sounds delicious 🙂 glad you enjoyed!
This is delicious! I have an almost identical recipe I’ve been making for years. This is so tasty, no one will miss the meat. I double the recipe and make it in a 9″X13″ pan. A real winner!
Love it! So delicious!
Could this be made with regular milk or oat milk? I don’t tolerate coconut milk well. Thanks, it looks deslish!
Regular milk should work well. Coconut milk does give it a nice flavor though!
One of our favorite recipes. I often just cook the sweet potatoes separate in oven while I’m making the filling and then just pile it in a bowl all together.
Perfect! Glad you enjoyed 🙂
This one is incredible! My favourite indeed. Delicious! I used two cans of chickpeas for fullness and flour instead of cornstarch (I know, a sin….didn’t have it) and it became superb. Thank you Monique!
Perfect! Glad you enjoyed 🙂 No problem using some cornstarch!
This was excellent and will be a regular meal in our house. The only change I made was to add about a cup of shredded chicken before covering it with the sweet potatoes. It says it makes 4 servings but those are big servings.
Perfect! They are large servings but great for meal prep 🙂 glad it was a hit!
One of my favorite week day meals. I like to add “one head of cauliflower” to the ingredients to get more from the filling… Also pairs well with rice.
So happy you’re loving this one, Christine. Great idea to add cauliflower–yummm!
I recently made this for a friend and not only does it make your house smell absolutely wonderful, but it was SO good!
Love this recipe so much! One of my favourite recipes to make, I love that it’s easy to cook and that it’s just as good as leftovers as it is the first night. Will continue to make this dish regularly.
Perfect! SO glad you are enjoying this recipe, easy and delicious ❤️
This looks wonderful, but can I substitute something for coconut milk? Thanks!
I would not recommend a substitution here as the coconut milk gives the dish flavor. You could use regular milk, but again, it really will change the flavor.