-
Heat oven to 375 F.
-
In large skillet, melt butter. Add shallots, potatoes, carrots and celery.
-
Cook about 10 minutes, until vegetables are beginning to soften.
-
Add garlic, peas and chickpeas and cook another 2 minutes.
-
Add curry powder, turmeric, coriander and tomato paste. Mix to combine.
-
Add coconut milk and pumpkin puree and mix to combine.
-
Bring to a simmer and let cook 10 minutes, until sauce is thickened.
-
Place one sheet of puff pastry in pie dish, cutting off any edges that go over the edge
-
Pour chickpea mixture into pie dish.
-
Cover with additional puff pastry. I cut the puff pastry into ~½” strips and made a lattice design, but you can also just cover it with the sheet and pinch closed
-
Bake for 45 minutes, until puff pastry is golden and mixture is bubbling.
-
Serve and enjoy!
-
Recipe by: greens & chocolate | http://www.greensnchocolate.com/