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


This curry was born out of a trip to the grocery store. We knew the final product would be curry, but that’s about all we knew. He grabbed a pepper, I grabbed some spinach and a can of chickpeas, and there was coconut milk at home. Now what? 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?



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


  1. Bake the red bell peppers at 428°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 392°F for about 30 minutes. Serve with rice or freshly baked naan.


Sonja has been happily cooking a whole lot of healthy, fresh and always vegan meals in the privacy of her kitchen until one day her boyfriend Christian decided to create her a 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!, Source

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