Roasted Red Pepper Curry - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Roasted Red Pepper Curry - Dr. Sebi's Cell Food

What more could you want for dinner? This roasted red pepper curry will have everybody wanting to come back for seconds (and maybe thirds)––it's just that delicious!


  • 3 large red bell peppers
  • 3 tablespoon grapeseed oil
  • 1 red onion, diced
  • 1 pinch of sea salt
  • 1 pinch of cayenne pepper
  • 1 1/3 cups homemade walnut milk
  • 1 1/4 cups chickpeas (garbanzo beans)
  • 1 cup approved greens (like dandelion greens, amaranth greens, watercress, etc.)
  • 3/4 cup cherry tomatoes


  1. Bake the red bell peppers at 425°F for about 30 minutes until charred. Remove skin, seeds, and stems, then set aside.
  2. While the red bell pepper is roasting, heat up a pan and sauté the onion in the grapeseed oil until golden brown and season generously with sea salt and cayenne pepper, then set aside.
  3. In a blender mix peppers, onion, and homemade walnut milk until well combined. If needed, season some more with sea salt and cayenne pepper.
  4. Transfer to a skillet, add chickpeas, greens, and halved tomatoes, and bake in the oven at 390°F for about 30 minutes.