Curry ChickPea Pot Pie

This recipe is a must try! Full of flavors, and it’s especially dedicated to the wonderful vegetarians out there. 🙂

Curry ChickPea Pot Pie Recipe


  • 4 tablespoons of unsalted butter
  •  2 cups of mashed potatoes
  • 3/4 cup vegetable broth
  • 1 can of chick peas
  • 2 tablespoons of fresh chopped parsley
  • 8 ounces broccoli chopped
  • 1 medium white onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon of freshly grated ginger
  • 1 tablespoon of curry powder
  • 2 large carrots diced
  • 8 ounces of white potatoes cubed
  • 1/2 cup of chick peas, drained
  • sea salt & ground pepper


  1. Prepare the mashed potatoes. Set aside.
  2. Add a tablespoon of butter or olive oil in a saucepan and saute the onion and garlic until translucent.
  3. Add in all the chopped vegetables and saute over medium heat. 
  4. Add the vegetable broth and cook until the liquid has evaporated.
  5. Add in the seasonings, and the chickpeas. 
  6. Cook for an additional few minutes, until the vegetables become tender. 
  7. Place the sauteed vegetables into a casserole, and add the mashed potatoes to the top. Use a spatula to evenly spread out the potatoes. 
  8. Bake in the oven at 350 Degrees or 180 Celsius for 30 minutes.
  9. Bake until golden brown, and serve warm with some fresh parsley.

Kali Orexi!









*In the picture I used quinoa but I recommend using mashed potatoes. 🙂


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