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

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This curry is to die for! Chickpeas and spinach are blanketed in a rich, red pepper and coconut sauce. Not only is it spicy and fragrant, it is also good for you. If you’re looking for something that is rich in iron, look no further. What more could you want for dinner?This curry is to die for! Chickpeas and spinach are blanketed in a rich, red pepper and coconut sauce. What more could you want for dinner?

Roasted Red Pepper, Chickpea, and Spinach Curry [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Ingredients

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

Preparation

  1. Bake the red bell peppers at 425°F 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 sauté 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 halved tomatoes and bake in the oven at 390°F for about 30 minutes. Serve with rice or freshly baked naan.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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Easy sides and easy vegan recipes that are always unique. Sonja has been happily cooking a whole lot of healthy, fresh and always vegan meals in the privacy of her kitchen. Now she shares her recipes on her blog called Tartes and Recreation. Now she's sharing them with the world to see and couldn't be happier about it. Go have a look!


 

 

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635 comments on “Roasted Red Pepper, Chickpea, and Spinach Curry [Vegan]”

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Bry
8 Days ago

Hmm.. I wonder if I can get away with not cooking the chickpeas if they are going to be baking in the oven? Already pre-soaked.. (I always try to avoid canned).


Reply
Jena
10 Days ago

This is very similar to my kitchen staple recipe, except I like to add cauliflower for the volume and to lower proteins ratio. Also I add a LOT more garlic and LOTS of healing spices (which are btw missing from the recipe above): ginger, turmeric, cumin, mustard seeds, blk pepper and cayenne. What you WON\'T find in my recipe (and what I consider completely unnecessary ingredients in a healthy meal) are cornstarch and nutritional yeast. If my curry needs thickening, I\'ll add a little bit of arrowroot powder, but its rarely an issue.


Reply
Kirby Lambert
1 Months Ago

I take it you used canned chickpeas that were rinsed


Reply
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1 Months Ago

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Reply
Christine
1 Years Ago

This looks delicious! I want to try making it this week! Question, how many servings does this recipe yield? TIA!


Reply
Lisa
20 Jan 2018

Hi Christine! I make this for myself and portion it out in Tupperware’s. Usually get 5-6 cups depending on how big your peppers are.

Kia
1 Years Ago

I made this and it was delicious! I blended half of the chickpeas with the sauce to make it extra thick and creamy, because I used low-fat coconut milk. Thanks for a great vegan recipe!


Reply
mike
2 Years Ago

Nice


Reply
shirley parpatt
2 Years Ago

there is no curry in the recipe - are all the ingredients listed?? thanks


Reply
Dave Wells
11 Dec 2016

I added 2 to 3 tsp. curry powder to it (curry is a combination of spices). I also use more spinach--you buy it in bunches. I presume it\'s a mistake--otherwise, it\'s not a curry.

I\'ve made my version multiple times to good reviews.

2 Years Ago

good


Reply
push
2 Years Ago

hi


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