John Myers
Ingredients for 4 servings:
- 3 bell peppers, red
- 300 g chickpeas
- 250 g leaf spinach, frozen or fresh
- 200 g cocktail tomatoes
- 1 onion(s), red
- 3 garlic cloves
- 400 ml coconut milk
- 3 tbsp olive oil
- 2 tbsp cornstarch
- 150 g feta cheese
- Paprika powder
- Sea salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes
Halve the peppers and place them cut-side down on a baking sheet lined with baking paper. Bake in a preheated oven at 220°C (top/bottom heat) for about 30 minutes, until the skin is charred. Peel the peppers and remove the stems and seeds. Be careful, they’re hot. Reduce the oven temperature to 200°C (top/bottom heat). While the peppers are in the oven, heat a pan with olive oil and fry the onion and garlic until golden brown. Season the contents generously with salt and pepper and set aside. Halve the tomatoes. Prepare the spinach. If you’ve bought frozen spinach, simply defrost and season it. Wash fresh spinach thoroughly and briefly sauté it in a pan with oil until it shrinks. Don’t forget to season it. In a blender, combine the peppers, onion, garlic, coconut milk, and cornstarch. Season the mixture with paprika, salt, and pepper to your desired spiciness. Pour the sauce into a round casserole or tart dish and top with the chickpeas, spinach, and halved tomatoes. Bake on the middle rack of the oven at 200°C (top/bottom heat) for another 30 minutes. Sprinkle the feta cheese over the casserole about halfway through the baking time. Serve the curry with rice or naan bread.
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