Kirly Sues Kitchen

Curried Chickpea & Sweet Potato Pie ( vegan) 

I have been invited to appear on BBC Radio London. I promised to bring in some vegan food for them to try so I decided to make curried chickpea and sweet potato pies.

These pies are fairly easy to make and are ‘more-ishly’ tasty 

1 & 2/3 cup plain bleached flour

1/2 teaspoon salt

1/3 cup vegetable fat (trex)

1/3 cup vegan butter ( vitalite) 

250 ml very cold water 

2 table spoons of mild curry powder 


1 cup chickpeas ( cooked)

I small sweet potato peeled and cooked

1 small onion
2 teaspoons curry powder
2-3 ounces of coconut cream
1 clove garlic finely chopped
2 tablespoon tomato purée
1 tablespoon coconut oil ( can also use virgin olive oil)
1 tablespoon season all ( or Garam masala)

– Place mixing bowl in fridge for 10 -15 minutes or until chilled

– Pre heat oven to 180

– Place flour and curry powder in the chilled mixing bowl

– Add butter and vegetable fat and blend until the mixture looks like fine breadcrumbs

– Add the cold water slowly ( you may not need all of the water)

– Combine until the mixture forms a dough

– Wrap in cling film ( or a plastic freezer bag ) and place in fridge for at least 30 minutes


– Fry onions in the coconut oil 

– Add garlic , season all & curry powder

– Cook for 4-5 minutes 

– Add chickpeas , sweet potato and coconut cream 

– Allow to simmer for 7-10 minutes 
– Remove pastry from fridge and roll out on a floured surface

– Using a pastry cutter cut out the pastry for the bottom of the pie and once in small pie tins 

– Add filling 

– Cut out pastry for the top of the pie

– Place pastry on the pie and prick the pie in the middle with a fork 

– Bake for 20-30 mins

– All I to cool on a wire rack 

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