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)

  1. 1

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

  2. 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.

  3. 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.

  4. 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.