Roasted Red Pepper, Chickpea And Spinach Curry
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.
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You Will Need (13 things)
- 400 g Red Bell Peppers
- 3 tbsp Olive Oil
- 1 Red Onion
- 3 Garlic Cloves
- 1 pinch Sea Salt
- 1 pinch Pepper
- 400 ml Coconut Milk
- 4 tbsp Nutritional Yeast
- 2 ½ tbsp Cornstarch
- 1 pinch Smoked Paprika
- 300 g Chickpeas
- 250 g Leaf Spinach
- 200 g Cherry Tomatoes
Steps (4 steps, 70 minutes)
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1
Bake the red bell peppers at 220°C for about 30 minutes until charred. Remove skin, seeds and stems, then set aside.
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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.
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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.
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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.