Like the tomato salsa, this dish gets a lot of its flavour from charred red peppers, which combine with coconut milk to make an addictive sauce for the chickpeas and veg. It doesn’t use a full tin of coconut milk, save the leftovers for a smoothie or transfer it to a freezer-proof dish to freeze and use in another dish.
It’s based on a recipe by One Green Planet, they called it a curry, it’s not what I’d ever imagined a curry to be, but I really loved it any way. It’s easy to make.
14 oz (400g) red peppers – about 3 large
2 tablespoons vegetable oil
1 medium red onion, sliced
3 cloves garlic, finely chopped
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
9½ floz (270 ml) coconut milk
2 tablespoons nutritional yeast
1 x 400g tin chickpeas, drained
3½ oz (100g) fresh spinach
6 oz (170g) cherry tomatoes, halved
1. Cut the core out of the peppers and then cut in quarters lenghways. Roughly pull out most of the white ‘pith’ inside and tap out the seeds. Flatten the peppers and turn them with the skin on the top and fleshy part underneath. Place on a small-medium baking tray lined with foil. Roast under a hot grill until the skins go black and charred.
2. Transfer the peppers to a small bowl, cover with a saucer and leave to soften and cool. Once you can handle them, remove and discard the pepper skins. Save 2 oz (55g) of the flesh and cut into 1cm squares. Put the rest into a blender.
3. Meanwhile, heat up a pan and sauté onion and garlic in the oil until golden brown. Add smoked paprika for the last minute or so of cooking time.
4. Take off the heat and stir in the salt and pepper, then add the onion mixture to the peppers in the blender, along with the nutritional yeast and coconut milk to make the sauce. Blend until well combined, check for seasoning and if required, add more salt and pepper.
5. Put the sauce into a medium-sized saucepan and add the reserved sliced peppers from step 2, chickpeas, spinach and cherry tomatoes. Cook over a low heat for five minutes or until the dish is piping hot and the cherry tomatoes are starting to soften a little. You don’t want to heat them too much or they will disintegrate into the sauce. Serve with rice.