Roasted Red Pepper, Chickpea, and Spinach Curry [Vegan]

Roasted Red Pepper, Chickpea, and Spinach Curry [Vegan]

Ingredients:

14 ounces red bell peppers (about 3 large)
3 tablespoon olive oil
1 red onion, diced
3 cloves of garlic, diced
1 pinch of sea salt and pepper
About 1 1/3 cup coconut milk
4 tablespoons nutritional yeast (optional)
2 1/2 tablespoons cornstarch (optional)
1 pinch of smoked paprika
1 1/4 cup chickpeas
1 cup spinach
3/4 cup cherry tomatoes
Preperation:

Bake the red bell peppers at 428°F for about 30 minutes until charred. Remove skin, seeds and stems, then set aside.
While the red bell pepper is roasting, heat up a pan and sauté the onion and garlic in the olive oil until golden brown and season generously with salt and pepper, then set aside.
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.
Transfer to a skillet, add chickpeas, spinach and halved tomatoes and bake in the oven at 392°F for about 30 minutes. Serve with rice, quinoa or freshly baked Naan.
source: onegreenplanet.org

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