Chickpea Curry Potato Pie
Warm up with this cozy, flavor-packed chickpea curry bake—tender vegetables and hearty chickpeas simmered in a creamy coconut milk and red curry sauce, topped with creamy mashed potatoes and baked until irresistibly golden and bubbly.
Prep Time:
20 min
Cook Time:
35 min
Servings:
6
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Ingredients
- ½ Cup chopped onion
- ½ Cup chopped carrot
- ½ Cup chopped celery
- 1 Tablespoon olive oil
- 15.5 Ounces canned chickpeas, rinsed and drained
- 8 Ounces tomato sauce
- 1 Cup canned unsweetened coconut milk
- 2 Tablespoon red curry paste
- 10 Ounces baby spinach
- 24 Ounces Bob Evans Original Mashed Potatoes
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Bob Evans Original Mashed PotatoesInstructions
- Preheat oven to 350°F.
- Cook onion, carrot, and celery in hot oil in an oven-safe skillet over medium heat until vegetables are tender.
- Stir in chickpeas, tomato sauce, coconut milk and curry paste.
- Simmer until thickened.
- Gradually stir in spinach until wilted.
- Dollop mashed potatoes over mixture.
- Bake 25 to 30 minutes or until potatoes are golden.
Note: Garnish with fresh parsley leaves, if desired.
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