- Prep Time
- 10 mins
- Total Time
- 1 h 15 m
- Serves
- 8
Ingredients
- 3 tbsp
- coconut oil, divided
- 45 mL
- 2
- large onions, chopped
- 3 cans
- chickpeas, drained and rinsed
- 540 mL each
- 1/3 cup
- curry paste, divided
- 75 mL
- 1 can
- diced tomatoes
- 796 mL
- 1/3 cup
- finely chopped cilantro, divided
- 75 mL
- 1/4 cup
- lime juice
- 60 mL
- 1 lb
- extra lean ground beef
- 500 g
- 3 lb
- russet potatoes, peeled and chopped
- 1.5 kg
- 4 tsp
- mustard seeds
- 20 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Melt 1 tbsp (15 mL) coconut oil in large, non-stick skillet over medium heat. Cook onions 8 min. until softened. Stir in chickpeas and 1/4 cup (60 mL) curry paste. Cook 2 min. until chickpeas are well coated. Stir in tomatoes; bring to a simmer. Reduce heat to medium-low and cook about 15 min. until sauce starts to thicken. Stir in 1/4 cup (60 mL) cilantro and lime juice. Measure out 2 1/2 cups (625 mL) chickpea mixture into a bowl and set aside. Spread remaining chickpea mixture from skillet in bottom of 8-in. (20-cm) square baking dish; set aside.
Step 2
In same skillet, crumble in ground beef. Cook about 8 min. to lightly brown. Stir in remaining curry paste; cook about 1 min. Stir in reserved chickpea mixture in bowl; bring to a simmer. Spread mixture in bottom of another 8-in. (20-cm) square baking dish.
Step 3
Meanwhile, cook potatoes in boiling salted water until very tender, about 20 min. Reserve 1/3 cup (75 mL) cooking liquid, then drain potatoes well. Transfer potatoes back to saucepan. Add remaining coconut oil. Mash; adding reserved cooking liquid. Divide potato mixture between the 2 baking dishes; spreading with spatula to cover chickpea filling. Sprinkle with mustard seeds.
Step 4
Bake 25 min. until golden brown and bubbling. Sprinkle with remaining cilantro to serve.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 560
- Fat:
- 13 g
- Saturated Fat:
- 7 g
- Carbs:
- 86 g
- Fibre:
- 13 g
- Sugar:
- 9 g
- Cholesterol:
- 35 mg
- Protein:
- 30 g
- Sodium:
- 830 mg
