This article features a recipe for Roasted Red Pepper and Chickpea Korma, which is a creamy and gently spiced dish perfect for colder days. The korma is made with roasted red pepper and coconut cream, creating a rich base, while chickpeas add body and make the dish filling without feeling heavy. The recipe is plant-based, high in fiber and plant protein, making it a satisfying meal that keeps you full.

The dish is easy to make and reheats well, making it a convenient option for cooking ahead. It is recommended to serve the korma hot with fluffy basmati rice to absorb the sauce. This recipe is from the book "Go Vegan" by Marlene Watson-Tara, which focuses on whole foods and steady nourishment. Marlene is a plant-based nutrition educator and author, with a forthcoming book scheduled to launch in 2026.