An easy vegetarian curry with a spiced tomato gravy is best served with homemade chapattis. So easy to make and perfect for when you’re in a rush. Healthy, delicious, and spicy, this vegetarian curry is the one for your next curry night!

Learn how to make this quick, easy, and creamy capsicum curry best with any Indian bread.

This simple capsicum masala gravy goes very well with chapatti, boiled rice and even with pulao. Capsicum is one of the healthiest veggies out there that, not only is low in calories, yet provides lot of health benefits.

If you have been following me for a while now you would know that I love using bell peppers in pretty much everything. There is just something about this vegetable that I absolutely love. I use capsicum in everything from my chicken pasta to my chicken quesadillas.

So, I thought what better curry recipe to create than this capsicum curry recipe.

It’s not too much of a popular curry and not many people would have heard of it. That’s not to say that this curry is not delicious, because it most definitely is. I’m not just saying that because I love bell peppers, but because I know anyone who tries this recipe will love it.

It is important to note that the cooking times will differ depending on how big you cut the bell peppers. You also may need to adjust the quantity of water depending on how tender and soft you want the bell peppers.

Bell peppers do release a lot of water, so this is what helps to cook them and soften them both.

This is a simple curry that is perfect for beginners. This is quite a spicy curry so if you’re not a fan of spices you can easily reduce the amount of spice added. This capsicum curry is one of the best vegetarian curries to be served along with some homemade chapattis!

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Stuffed Bell Peppers
• Green Beans and Potato Curry
• Chicken Quesadillas
• Chicken Jalfrezi
• Chicken Loaded Fries

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Capsicum Curry

by Nabeela Kauser

This vegan and gluten-free capsicum curry is made of crunchy bell peppers and coated in a simple masala gravy. This fuss-free shimla mirch sabzi will amaze you with all of its flavours.

5 from 6 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Indian

Servings 4

Calories 151 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 50 ml Olive Oil
• ▢ 1 tsp Cumin Seeds Jeera
• ▢ 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 Haldi
• ▢ 1 tsp Garam Masala
• ▢ 2 Bell Pepper Shimla Mirch
• ▢ 1 tsp Dried Fenugreek Leaves Methi
• ▢ 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!

Video

Nutrition

Calories: 151kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 2gSodium: 607mgPotassium: 252mgFiber: 3gSugar: 5gVitamin A: 2167IUVitamin C: 81mgCalcium: 30mgIron: 1mg

Keyword Bell Peppers, Capsicum, Curry, Spicy, Vegan, Vegetables, Vegetarian

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