Roasted Red Pepper, Chickpea & Spinach Curry (Vegan)

If you have recently become a vegetarian or a vegan (or if you are a vegan or vegetarian who is out of meal ideas) but if you enjoyed eating curry a lot, do not worry- you can still savor it without the meat!

As seen on One Green Planet, the recipe for vegan chickpea and spinach curry with some red pepper and coconut is delicious, fragrant, and spicy and what’s more, it is so healthy and good for your body that it will definitely become a regular part of your menu.

It makes the ideal get-together lunch or dinner and the preparation is simple and you may already have most of the ingredients in your kitchen cabinets. Amazing, right? Let us check out the recipe below!

Chickpea & Spinach Curry Recipe

You will need:

14 oz. of red bell peppers

3 tbsp of olive oil

One red onion, diced

3 garlic cloves, diced

Sea salt


1 1/3 cup of coconut milk

4 tbsp of yeast

2 ½ tbsp of cornstarch

A pinch of smoked paprika

1 ¼ cup of chickpea

A cup of spinach

¾ cup of cherry tomatoes

Preparation: First, in a baking tray, bake the red bell peppers at 425 degrees Fahrenheit for approximately half an hour. Then, take them out of the oven and remove the skin, stems, and seeds and set them aside. While you are roasting the red bell peppers, in a pan, heat up the olive oil and sauté the garlic and onion until they become brownish. Sprinkle some salt and pepper and then remove them from the heat. Then, in a blender, combine the peppers, the onion and garlic sauté, coconut milk, yeast, cornstarch, and paprika to get a homogeneous mixture. Transfer the content into a skillet and add the spinach, chickpeas, and cherry tomatoes (halved) and bake them at 390 degrees Fahrenheit for half an hour. Serve with naan or rice. Enjoy!



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