Roasted Red Pepper, Chickpea And Spinach Curry

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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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