Welcome, plant-based food enthusiasts! Today, I’m thrilled to share a recipe that combines vibrant flavours and wholesome but simple ingredients. Picture this: sweet roasted red peppers, tender sweet potatoes, and hearty chickpeas, all coming together in a luscious curry sauce that’s packed with nutrients. Intrigued? Let’s dive into the delicious details of our Roasted Red Pepper, Sweet Potato, and Chickpea Curry.

Good For You!

Red Peppers: Red peppers are a powerhouse of nutrition, rich in vitamins A and C, which are essential for immune support and skin health. Their antioxidant properties help combat inflammation and protect against chronic diseases.

Sweet Potatoes: Sweet potatoes are loaded with beta-carotene, a precursor to vitamin A, which is vital for eye health and immune function. They’re also a great source of dietary fibre, aiding digestion and promoting a feeling of fullness.

Chickpeas: Chickpeas are an excellent plant-based protein source, perfect for maintaining muscle health. They’re also packed with fibre, which helps regulate blood sugar levels and keeps your digestive system running smoothly.

The Luscious Curry Sauce

The curry sauce made from carrots, onions, garlic, and mild curry powder is not only delicious but also brimming with health benefits. Carrots are rich in beta-carotene and antioxidants, onions offer anti-inflammatory benefits, and garlic boosts the immune system.

Recipe: Roasted Red Pepper, Sweet Potato, and Chickpea Curry

Servings: 4
Calories per Serving: 320kcal
Macros per Serving:

• Protein: 10g
• Carbohydrates: 45g
• Fat: 10g

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

• 2 red peppers, sliced
• 2 medium sweet potatoes, diced
• can (400g) chickpeas, drained and rinsed
• 2 tbsp olive oil
• Salt and pepper to taste

For the Curry Sauce:

• 2 carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp mild curry powder
• 500ml vegetable stock

Instructions

1. Preheat your oven to 200°C.
2. Toss the red peppers, sweet potatoes, and chickpeas with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender.
3. Meanwhile, in a large pot, sauté the onion and garlic until fragrant. Add the carrots and cook until soft.
4. Stir in the curry powder, then add the vegetable stock. Simmer for 15 minutes.
5. Use an immersion blender to blitz the sauce until smooth.
6. Combine the roasted vegetables with the curry sauce and simmer for another 5 minutes.
7. Serve hot, garnished with fresh coriander if desired.

Recipe Tips!

• Substitutions: Swap sweet potatoes with butternut squash or red peppers with courgette for a twist. You can also use coconut milk instead of vegetable stock for a creamier sauce.
• Storage: This curry stores well in the fridge for up to 4 days. It also freezes beautifully, making it perfect for meal prep.
• Serving Suggestions: Pair with quinoa or brown rice for a complete meal, or enjoy with a side of steamed greens for added nutrients.

Comment, Like and Share!

The joy of cooking is best when shared. Invite your loved ones to experience the magic of plant-based dining with you. Share this recipe with a friend, family member, or colleague who appreciates the art of delicious and healthy eating. Together, let’s spread the warmth and wellness that this dish brings.

Now, we’d love to hear from you! Have you tried this recipe, or do you plan to? Do you have any personal twists? Share your thoughts, experiences, and ideas in the comments below. Your culinary journey is part of our ongoing conversation, and I can’t wait to read your delicious insights!

Don’t forget to share your culinary creations with me through social media using the hashtag #TheHappyDiet and #EatSmileInspire, and stay tuned for more delightful recipes from around the globe!

Have you tried…?

---