Red Pepper Curry

This aromatic curry is bursting with flavour. I’ve never used red pepper as a base for curry, but it’s delicate, delicious and was as good as a takeaway! Even better is that this recipe was so easy to make, give it a go!

Servings: 2



  • 2 sweet red peppers
  • Spray oil
  • 2 medium brown onions
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 Birdseye chillis (or 1 red chilli/scotch bonnet)
  • 1 tbsp vegetable oil
  • 1 tsp: cumin, corriander, garam masala, curry powder
  • 250g quorn
  • 1 tin coconut milk (400ml)
  • 2 bay leaves
  • Salt & pepper to taste
  • 1 tbsp chopped fresh corriander


  1. Preheat the oven to 180c and spray the peppers with a little oil. Roast for 20-30 minutes, turning half way
  2. In the meantime, prepare the onion, garlic, ginger & chilli. Fry in spray oil for about 5 minutes until soft and transfer to a blender
  3. Once the sweet peppers have roasted, remove the stalks and add to the blender with the onion mixture. Blend until a smooth mixture forms and set aside
  4. Heat the vegetable oil in a pan and add the dry spices. Fry for 5 minutes, stirring constantly then add the red pepper mixture. Cook for a further few minutes then add the quorn along with the coconut milk and bay leaf
  5. Bring to a boil then turn the heat down & cover. Cook for 10 minutes, remove the lid then serve with rice or breads and enjoy!

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