Capsicum Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
151 kcal
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Course
Main Course, Dinner
Capsicum Curry
Description
Capsicum Curry starts by tempering cumin seeds and crushed chilies in olive oil to release their fragrances. Onions are cooked until softened, then ginger and garlic pastes are added to build the base flavor. Fresh tomatoes are stewed into the mix, followed by a combination of ground spices including salt, chili powder, turmeric, and garam masala, which are cooked together to enhance their aroma.
Water is added to create a sauce for the bell peppers and remaining diced onion, which simmer together until tender. The addition of dried fenugreek leaves at the end gives a subtle, earthy bitterness that complements the other spices. The finished curry has a rich, savory profile with tender bell peppers that retain some bite.
Typically served warm alongside chapatti, this curry provides a balanced dish of spices and vegetables suitable for a flavorful meal. The notes clarify nutritional information is approximate and should not be relied upon as precise.
Ingredients
- 50 ml olive oil
- 1 tsp cumin seeds Jeera
- 1 tsp chilli pepper crushed
- 2 onion
- 1 tomato
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp turmeric powder Haldi
- 1 tsp garam masala
- 2 bell pepper
- 1 tsp fenugreek leaves Methi, dried
- 200 ml water
Instructions
- Add the oil into 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 into 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 into 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!
Notes
- The spices should be sautéed until fragrant to fully develop flavor but care should be taken to avoid burning.
- Simmer the curry until the bell peppers are tender but still hold their shape for the best texture.
- Serve hot with chapatti or similar flatbreads for a traditional accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 607mg | 25% |
| Potassium | 252mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2167IU | 43% |
| Vitamin C | 81mg | 90% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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