This curry is the perfect comfort food. Roasted Red Peppers make for a thick, creamy and aromatic sauce. Believe me, it’s fingerlicking good!
Bake the red bell peppers at 220°C for about 30 minutes until charred. Remove skin, seeds and stems, then set aside.
While the red bell pepper is roasting, heat up a pan and sautee the onion and garlic in the olive oil until golden brown and season generously with salt and pepper, then set aside.
In a blender mix peppers, onion and garlic, coconut milk, nutritional yeast, cornstarch and smoked paprika until well combined. If needed season some more with salt and pepper.
Transfer to a skillet, add chickpeas, spinach and halfed tomatoes and bake in the oven at 200°C for about 30 minutes. Serve with rice or freshly baked naan.