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sweet potato chickpea casserole

Sweet Potato Chickpea Curry Casserole

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Fusion
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 Medium saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Mixing bowl
  • 1 aluminum foil sheet

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large yellow onion diced
  • 3 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoon red curry paste
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes optional
  • 1 1/2 pound sweet potatoes peeled and 1-inch diced
  • 2 can chickpeas 15 ounces each, drained and rinsed
  • 1 can diced tomatoes 14 ounces, with juices
  • 1 can full-fat coconut milk 13.5 ounces
  • 1/2 cup vegetable broth
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas
  • 3 cup baby spinach roughly chopped
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon lime juice fresh
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil for topping
  • 1/4 teaspoon kosher salt for topping

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
  • Warm 2 tablespoons olive oil in a large skillet over medium heat and sauté onion for 5 minutes until translucent.
  • Add garlic and ginger and cook 1 minute until fragrant.
  • Stir in red curry paste, cumin, coriander, smoked paprika, turmeric, and red pepper flakes and toast 30 seconds.
  • Add sweet potatoes, chickpeas, diced tomatoes, coconut milk, vegetable broth, salt, and black pepper and bring to a simmer.
  • Simmer 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and sweet potatoes begin to soften.
  • Stir in frozen peas and chopped spinach until just wilted.
  • Transfer the mixture to the prepared baking dish and spread evenly.
  • In a small bowl toss panko with 1 tablespoon olive oil and 1/4 teaspoon kosher salt, then sprinkle evenly over the casserole.
  • Cover loosely with foil and bake for 20 minutes, then uncover and bake 10 more minutes until the topping is golden and the sweet potatoes are tender.
  • Remove from the oven, rest 5 minutes, and finish with cilantro and lime juice before serving.

Notes

Cut sweet potatoes evenly for consistent doneness, and if they’re especially firm, extend the covered bake by 5 to 10 minutes before uncovering. For a gluten-free topping, swap panko with crushed gluten-free crackers or toasted shredded coconut. Adjust heat by adding more curry paste or a pinch of cayenne, and balance richness with extra lime juice. This casserole holds well for meal prep; cool completely, refrigerate up to 4 days, or freeze (without the panko topping) for up to 2 months and add the topping just before baking. Serve with warm naan or over jasmine rice to soak up the sauce.
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