Photo Credit: One Green Planet, 2018
Sometimes we need simple food to fill our souls. For a Meatless Monday, this Indian inspired 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 in a dish that will delight your palate and fill you up at the same time?
Adapted from Sonia Trurnit
One Green Planet, 2018
3 to 4 large red bell peppers
3 tablespoon olive oil
1 red onion, diced
3 cloves of garlic, diced
Kosher salt, to taste
Ground black pepper, to taste
1 1/3 cups coconut milk
2 1/2 tablespoons cornstarch
A pinch of smoked paprika
1 1/4 cups canned chickpeas
1 cup baby spinach, washed and dried
3/4 cup cherry tomatoes
Preheat the oven to 425°F.
Line a baking sheet with foil. Place the bell pepper on the foil. Put the bell peppers in the oven for about 30 minutes and roast until charred. Place the bell peppers in a plastic bag and allow to cool until they can be easily handled. Remove skin, seeds, and stems, then set aside.
While the bell peppers are roasting, heat up a pan on medium high and sauté the onion and garlic in the olive oil until golden brown Season to taste with salt and pepper, then set aside.
To a blender add the peppers, onion and garlic, coconut milk, cornstarch, and smoked paprika; blend until well combined. Adjust the seasoning, if needed with salt and pepper.
Heat the oven to at 390°F.
Transfer the vegetable mixture to a medium sized Dutch oven or a large cast iron skillet. Add chickpeas, spinach and halved tomatoes and bake in the oven for about 30 minutes. Remove from the oven and stir.
Serve with rice or freshly baked naan.