Capsicum Curry
Capsicum Curry
5 from 2 votes
Prep: 15 minutes
Cook: 25 minutes
Total Time 40 minutes
Servings: 4
This capsicum curry recipe is made with crunchy bell peppers coated in a simple masala sauce. With little effort and basic ingredients, the flavours in this vegetable curry recipe will amaze anyone who tastes it.

Nutrition: per serving

Calories151kcal
Carbs10g
Fat12g
Saturates2g
Sugars5g
Protein2g
Fibre3g

Ingredients

  • 50 ml Oil
  • 1 tsp Cumin Seeds
  • 1 tsp Crushed Chillies
  • 2 Onions
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 2 Bell Peppers
  • 1 tsp Dried Fenugreek Leaves
  • 200 ml Water

Instructions

  • Add the oil to the pan and heat up.
  • Add the cumin seeds and crushed chillies then sauté for 1-2 minutes until fragrant.
  • Dice one of the red onions and add to the pan then cook for 3-4 minutes on medium heat.
  • Add the ginger paste and garlic paste then cook for 1-2 minutes.
  • Add the finely diced tomatoes then cook for 3-4 minutes.
  • Add the salt, chilli powder, turmeric powder, and garam masala then cook the spices for 3-4 minutes.
  • Add the water and cook for a further 3-4 minutes.
  • Dice the remaining red onion and the bell peppers into bite-sized chunks.
  • Add the red onion and bell peppers to the pan and cook for 8-10 minutes.
  • Add the dried fenugreek leaves and mix to combine.
  • Serve warm alongside a side of chapatti and enjoy!

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