Step 1

Remove the cores and seeds from the Red Bell Pepper and Jalapeño Peppers.

Step 2

Add the Bell Pepper, Jalapeños, Onion, and Garlic to the Prep & Cook with the universal blade. Pulse until finely combined; this should create some liquid, so it will be easier to sauté the veggies without using oil.

Step 3

Switch the universal blade for the mixing attachment, then select the machines “Simmer” option, P3 (20 Minutes).

Step 4

Sauté the pulsed vegetable mixture for 3 minutes, then add in the dry spices and cook for an additional 2 minutes.

Step 5

Add all of the remaining ingredients to the pot, except for the Spinach. Using a spatula, mix the Curry until everything is well-combined. Reseal the lid on the Prep & Cook and simmer for an additional 15 minutes – this should be the time remaining on the P3 countdown.

Step 6

Once 15 minutes have elapsed, turn the heat off and gently fold in the fresh Spinach; the heat of the curry will wilt and cook the leaves.

Step 7

Serve as-is, or with any grain of choice. Leftovers will keep well in a sealed container in the fridge for up to 7 days.