Curried Sweet Potato Chickpea Pot Pie
Ingredients
- 1 vegan puff pastry sheet
- 1 can chickpea, rinsed and drained
- 2 celery ribs, chopped
- 1 large carrot, chopped
- 1 onion, chopped
- 1 sweet potato, chopped into small cubes
- 2 garlic cloves, finely minced
- 1 cup veggie broth
- 2 tbsp flour
- 2 tbsp olive oil, divided
- 1/2 tbsp yellow mustard
- 1/2 tbsp yellow curry powder
- 1/2 tsp turmeric
- 1/2 tsp ginger, finely minced
- A pinch of nutmeg
- A pinch of salt and pepper
Preparation
Toss sweet potato cubes together with 1 tbsp oil, turmeric and nutmeg. Roast on lined baking sheet for about 30 mins at 400 Degrees F. Watch carefully at end to make sure they do not burn. Once the sweet potato is roasted, removed and turn oven down to 375 degrees F
Over medium heat, sauté the celery, carrot, onion until soft. Add garlic, ginger, curry powder and cook for another minute. Sprinkle in flour and stir until veggies are coated. Stir in broth along with the mustard and bring to a soft simmer for 5 mins until it starts to thicken. Pour mixture into a pie dish and top with pastry sheet. Bake in the preheated oven for 30 mins