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Prep Time
10 mins
Total Time
1 h 15 m


3 tbsp
coconut oil, divided
45 mL
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


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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
13 g
Saturated Fat:
7 g
86 g
13 g
9 g
35 mg
30 g
830 mg