Today it’s just gonna be a very quick post. I’ve been extremely busy and had absolutely no time to cook the last couple of days – the horrors! So when I got the chance yesterday I knew it’s got to be some kind of comfort food that leaves me all warm and satisfied. To me comfort food means either pasta or chickpea curry. I recently came across this recipe from one of my favs, Minimalist Baker. Christian and I had it for a late dinner and even though it’s a bit time consuming it’s just so so incredibly good. The roasted red pepper sauce is unbelievably creamy, thick and aromatic. It makes for a perfect pasta bowl indeed!
So when I knew I would have time to cook something nice for myself I actually deliberated for a second if I should just make the pasta again. But then it came to me: why not make a curry with the roasted red pepper? Even the thought of having them again gave me great comfort so this was absolutely the right choice. And it really is the bomb! It’s creamy, it’s rich and the smoked paprika brings the right kind of subtle heat. Chickpeas and spinach are two of my favourite curry companions and work nicely with the roasted bell pepper. Each of the ingredients has it’s own room to shine. I served it with some fragrant jasmine rice.
400 g red bell peppers (about 3 pieces)
3 tablespoon olive oil
1 red onion, diced
3 cloves of garlic, diced
1 pinch of sea salt and pepper
400 ml coconut milk
4 tablespoon nutritional yeast
2,5 tablespoon cornstarch
1 pinch of smoked paprika
300 g chickpeas
250 g leaf spinach
200 g cocktail tomatoes
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.