Roasted Red Pepper Curry is Vegan, Gluten-Free, and Delicious!

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We recently acquired a large pile of red bell peppers, and wondered what we might possibly do with them (other than make dozens of stir-fries). Fortunately, we discovered a sensational curry recipe that utilizes 3-4 of these peppers, as well as several other vitamin-packed vegetables. The addition of nutritional yeast and garbanzo beans gives this dish a nice protein boost. You can make a milder curry, or add a teaspoon or two of cumin for a zestier version. Either way, this meal is delicious!

INGREDIENTS

3-4 medium-sized red bell peppers
3 tablespoons olive oil
1 small red onion, diced
pinch of sea salt
dash of fresh ground pepper
1 1/3 cups coconut milk
4 tablespoons nutritional yeast
2 1/2 tablespoons cornstarch
1/2 teaspoon smoked paprika
1-2 teaspoons cumin (optional)
1 1/4 cups garbanzo beans
1 cup chopped spinach
3/4 cup chopped tomatoes

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INSTRUCTIONS

Place the red peppers in a baking pan and bake at 425 degrees for about half an hour, until their skins begin to char. Remove the peppers from the oven and let them cool. You can run some cold water over them to facilitate the process.

While the peppers are roasting, fry the diced onions and chopped garlic in a cast iron or other heavy frying pan on your stovetop. It should take only about 5 minutes for them to achieve a slightly brown color. Set the onion/garlic mixture aside

Remove the stems and seeds from the peppers and peel off the skin. Don’t worry if some of the skin won’t come off, just do your best to remove most of it. Place the peppers in a blender or food processor with the onion/garlic mixture, nutritional yeast, cornstarch, coconut milk, paprika, cumin, salt and pepper. Combine until smooth. Your curry sauce should achieve a lovely, reddish-orange color.

Pour the sauce into your frying pan and add the garbanzo beans, spinach, and chopped tomatoes. You can mix them a bit with a spoon, but don’t overdo it. Your oven will do the rest.

Turn the oven down to 400 degrees and pop the pan inside. Bake for approximately 30 minutes until the top is bubbly and slightly crusty around the edges. The mixture will be piping hot, so let it cool for a few minutes. Then serve it over brown or jasmine rice and/or with vegan, gluten-free naan.

This hearty main dish will satisfy 4-6 guests with no trouble at all. Leftovers keep well in your refrigerator for 2-3 days, and can also be frozen and reheated later. You’ll want to make this tasty recipe again and again! It’s great any time of year.

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