If there’s one thing about me you should know it’s that I’m completely OBSESSED with Indian food. It has been one of my absolute favorite types of cuisine since my first visit to an Indian restaurant about 2 years ago (I know I know, I’m a late bloomer). So when I had a crazy hankering for a curry dish last week I went out and got some ingredients to make it happen- I just couldn’t resist. I wanted to kind of freestyle and do something slightly different than what I’ve had before and I ended up with this spinach and chickpea combination in a super flavorful and rich roasted red pepper base. The flavors harmonize very well together and it was even better the next day. It’s very fulfilling and great served over rice or with naan. Bon appétit!
- 1 1/2 cups chickpeas, cooked
- 2 large red bell peppers
- 4 medium tomatoes
- 1 1/2 cup almond milk (or whichever you prefer)
- 1 tbsp paprika
- 3 tbsp nutritional yeast flakes
- 2 tsp curry powder
- 2 tbsp olive oil
- 3 tbsp minced garlic
- 2 cups spinach
- 1/2 large red onion, chopped
- salt and pepper to taste
1. Bake the red peppers and 2 of the tomatoes at 400 degrees for about 20 minutes or until slightly charred.
2. While those are roasting, in a medium pan sauté the garlic, spinach and red onion in olive oil.
3. Transfer the roasted peppers and tomatoes into a blender then add in almond milk, paprika, curry powder and nutritional yeast. Blend until smooth.
4. Chop the remaining 2 tomatoes into small chunks, then in a large pot add in the red pepper blend, sautéed onions and spinach, chopped tomatoes and cooked chickpeas. Combine well and simmer for about 10 minutes. Add salt and pepper to taste.