Deep, rich and slightly sweet curry dish with large chunks of cauliflower and a background of roasted red pepper.
Vegan Roasted Red Pepper and Cauliflower Curry
I love this recipe. Rich, creamy curry with big chunks of veggies
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Servings: 6
Ingredients
- 1 Lg Cauliflower Cut into bite size pieces
- 4 Lg Red Peppers
- 1 Med Red Onion Diced
- 1 Lg Bunch of spinach Chopped
- 5 Cloves Garlic Minced
- 2 Cans Chickpeas Drained
- 1 Can Coconut Milk
- 1 T Condensed coconut milk
- 5 T Nutritional Yeast
- 1 t Smoked paprika
- 3 to 4 T Yellow curry powder
- 1 t Salt
- 1 t Pepper
- 1 Container Cherry tomatoes Quartered
- 1 Cup Uncooked Basmati rice Or any rice you have on hand
- 3 T Cornstarch
Instructions
- Preheat over to 425 degrees.
- Place the red peppers in the oven and roast until the skin is charred. Usually about 30 minutes. Flip the peppers to evenly char each side. Remove from the oven and place in the plastic bag and let cool. When cooled, peel off the skin, remove the stem and the seeds and chop.
- In a large pot, sauce the onion and garlic with a little olive oil.
- In a food processor place the sauteed onion and garlic mixture, the chopped red pepper, the coconut milk, corn starch, smoked paprika and 1 can of chickpeas. Blend until smooth.
- Add the blended mixture back into your large pot. Add the 2nd can of chickpeas, the spinach, cauliflower, tomatoes, curry powder, nutritional yeast and salt and pepper and begin to simmer. If you need more liquid, add a little almond milk.
- Simmer for about 15 minutes. The mixture should start to thicken and the cauliflower should begin to soften.
- Pour the mixture into a large baking dish and bake at 375 degrees for 45 minutes or until the top begins to brown.
- Cook basmati rice per instructions.
Notes
NOTE: Serve over the rice with some warm Naan on the side!
