Dr. Sebi Cell Food Official: Roasted Red Pepper Curry – Dr. Sebi's Cell Food

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Recipes

Roasted Red Pepper Curry

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!

Ingredients:

  • 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 soft-jelly coconut milk
  • 1 1/4 cups chickpeas (garbanzo beans)
  • 1 cup approved greens (like dandelion greens, amaranth greens, watercress, etc.)
  • 3/4 cup cherry tomatoes


Instructions:

  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, homemade soft-jelly coconut 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.
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