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!

https://www.cutoutandkeep.net/projects/roasted-red-pepper-chickpea-and-spinach-curry • Posted by Sonja T.

You will need

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

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Instructions

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

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. 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. 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.