Shepherd's Pie with Sweet Potato and Chicken Curry
The Kitchn
The Kitchn
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Ingredients

  • 6 pounds sweet potatoes, peeled, and cut into large chunks
  • 1/2 cup unsweetened canned coconut cream (see Recipe Notes)
  • 1/4 cup coconut oil
  • 3 large or 6 small dried bay leaves (using those broken pieces is just fine for this!)
  • 4 whole cloves
  • 2 to 8 dried red chilies, stems and seeds removed (depending upon heat preference)
  • 10 whole black peppercorns
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom, green preferred
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 teaspoon ground cloves
  • 6 to 8 scrapes nutmeg (see Recipe Notes)
  • 4 tablespoon coconut oil
  • 2 large sweet onions, peeled and finely chopped (about 3 cups)
  • 1 (2-inch) piece fresh ginger, peeled and grated
  • 4 cloves garlic, peeled and grated, any green centers discarded
  • 2 1/2 pounds boneless, skinless chicken thighs, cut into to 2- to 2 1/2-inch pieces
  • 1 1/2 teaspoons kosher salt
  • 1 (14-ounce) can unsweetened coconut milk (see Recipe Notes)
  • 1/4 cup cashew butter
  • 2 tablespoons dark brown sugar
  • 1 (14.5-ounce) can chopped tomatoes
  • 1 cup baby green peas, fresh or frozen and defrosted
  • 1 small bunch fresh cilantro, leaves and stems finely chopped

Instructions

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