Chickpea and Roasted Pepper Curry Recipe
Curry is a flavorful and versatile dish that has become popular worldwide. Originating from South Asia, this hearty dish can be made with different proteins, such as chicken, lamb, or even vegetarian options like chickpeas. In this blog post, we will share our recipe for a delicious and easy-to-make Chickpea and Roasted Pepper Curry.
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Our Introduction to Chickpea and Roasted Pepper Curry
Our first dinner in Dunster England was at the Stags Head Inn Restaurant. Just steps away from our lodging, this quaint restaurant gave us our first flavor of food in Dunster. One of our entrees was a Chickpea and Roasted Red Pepper Curry. This recipe is inspired by our dinner in Dunster.
Health Benefits of Curry
Curry dishes are not only delicious, but they also offer a range of health benefits. The combination of spices used in curry, such as turmeric and cumin, have anti-inflammatory properties that some say can help with conditions like arthritis and heart disease. Additionally, the use of chickpeas in this recipe provides a good source of plant-based protein and fiber. Roasted peppers also add a dose of vitamin C and antioxidants to this dish.
Recipe for Chickpea and Roasted Pepper Curry
While there are many variations of curry out there, our recipe stands out for several reasons. First and foremost, it uses simple ingredients that are easily accessible in most grocery stores. Secondly, it’s packed with flavor thanks to the combination of spices and roasted peppers. And lastly, it’s a vegetarian option that is both nutritious and satisfying.
Chickpea and Roasted Pepper Curry
This vegetarian curry centers on chickpeas as a central ingredient. Our recipe attempts to recreate a Chickpea and Roasted Pepper Curry we enjoyed at the Stags Head Inn Restaurant in Dunster, England.
Ingredients
- INGREDIENTS FOR CURRY PASTE
- 1 bunch coriander (cilantro), leaves & stems
- 1 small onion
- 6 large green chili peppers, deseeded
- 1 thumb-sized piece ginger, chopped
- 2 tablespoons oil
- INGREDIENTS FOR THE CURRY
- 3 red bell peppers
- 1 tablespoon tomato paste
- 2 tablespoons olive oil (plus extra for roasting peppers)
- 15.5 ounce can coconut milk
- ½ onion, finely chopped
- 2 cloves garlic, chopped
- 6 tablespoons curry paste
- 15 ounce can chickpeas
- ½ cup vegetable broth
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon thyme
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 1 ½  cups fresh spinach, loosely packed
- 1 tablespoon lime juice
Instructions
- Make the curry paste first. Puree the curry paste ingredients in a food processor until a chunky puree develops. You can keep extra in the refrigerator for up to a few weeks.
- Heat the oven to 425F. Place the peppers on a baking sheet and coat with olive oil. Roast for 20 minutes, aiming for some charring and blistering on the peppers. When the peppers have cooled, remove the stems and seeds.
- Puree the peppers with the tomato paste and ¼ cup water in a blender and set aside.
- Heat olive oil in a large pot. Saute the onion and garlic for about 5 minutes.
- Add the chickpeas and curry paste. Mix to coat the chickpeas well.
- Pour in the red pepper mixture. Stir in the coconut milk, vegetable broth, and spices. Bring to a boil and then simmer for 15 minutes.
- Stir in the spinach and lime juice and cook for three more minutes.
Serving Recommendation
Serve over cooked turmeric brown rice (add a tablespoon of turmeric to your rice recipe). Add sides of naan bread and raita.
For a quick and delicious meal the following night, refrigerate the leftover curry once it has cooled. Reheating it is a convenient way to enjoy this dish again.
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Conclusion
In conclusion, our Chickpea and Roasted Pepper Curry is a delicious vegetarian option that is easy to make and bursting with flavor. Inspired by our meal at the Staghead Restaurant in Dunster, England, this curry dish is perfect for a cozy night when craving comfort food. We hope you try our recipe and enjoy it as much as we do! Happy cooking!
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