Capsicum Curry
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Capsicum Curry
5 from 7 votes
Prep: 15 minutes
Cook: 25 minutes
Total Time 40 minutes

Servings: 4

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.

Nutrition: per serving

Calories151kcal

Carbs10g

Fat12g

Saturates2g

Sugars5g

Protein2g

Fibre3g

Ingredients

  • 50 ml Olive Oil
  • 1 tsp Cumin Seeds Jeera
  • 1 tsp Crushed Chillies
  • 2 Onions
  • 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 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!

2 responses

  1. How many tomatoes? It doesnt axtually tell you in the list of ingredients. Just about to try it using 2 onions. Looks good so far.

    Reply

    1. Thanks for pointing that out. I’ve updated the recipe to include the number of tomatoes needed. Hope your dish turns out delicious! 😊

5 from 7 votes (7 ratings without comment)

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