About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h10
Serves
4

This curry is the perfect comfort food. Roasted Red Peppers make for a thick, creamy and aromatic sauce. Believe me, it’s fingerlicking good!

Posted by Sonja T. Published See Sonja T.'s 7 projects »
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  • Step 1

    Bake the red bell peppers at 220°C for about 30 minutes until charred. Remove skin, seeds and stems, then set aside.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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