Capsicum Curry
Capsicum Curry
5 from 7 votes
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.
Capsicum Curry

Have you ever craved a dish bursting with flavor, yet simple to make? Look no further than Capsicum Curry!

This vibrant dish, originating from the heart of Indian cuisine, brings together the earthy richness of bell peppers with a symphony of spices, creating a tantalizing experience for your taste buds.

Don’t let its exotic name intimidate you; Capsicum Curry is surprisingly easy to whip up, even for beginners in the kitchen.

Expert Tip: Experiment with different varieties of bell peppers for a more complex flavor profile and a visually stunning presentation.


Olive Oil: With its smooth texture and subtle flavor, olive oil serves as the perfect base for sautéing the spices and vegetables, ensuring a rich and aromatic curry.

Cumin Seeds (Jeera): These tiny seeds add a warm, nutty flavor to the curry, enhancing its overall depth and complexity.

Crushed Chillies: Adding a kick of heat, crushed chillies infuse the curry with a spicy warmth that balances the sweetness of the bell peppers.

Onions: The onions, when cooked down, provide a savory sweetness that forms the foundation of the curry’s flavor profile.

Tomato: Fresh tomatoes lend a tangy sweetness and help create a luscious sauce that coats each bite of the curry.

Ginger Paste and Garlic Paste: These aromatic pastes bring a pungent depth to the curry, elevating its savory notes and adding layers of complexity.

Salt, Chilli Powder, Turmeric Powder, Garam Masala: This quartet of spices is the heart and soul of the curry, infusing it with warmth, color, and a harmonious blend of flavors.

Bell Pepper: The star of the show, bell peppers, add a crunchy texture and vibrant color to the curry, making it visually appealing and delightfully satisfying.

Dried Fenugreek Leaves (Methi): These fragrant leaves impart a subtle bitterness and a unique aroma, enhancing the overall complexity of the dish.

Expert Tip: For added depth of flavor, consider toasting the cumin seeds briefly in the hot oil before adding the other ingredients.

Serving Suggestions

  • Pair this delectable Capsicum Curry with fluffy basmati rice for a wholesome meal that’s sure to satisfy.
  • For a traditional touch, serve the curry alongside freshly made chapatis or naan bread to soak up every last bit of its flavorful sauce.
  • Garnish with a sprinkle of fresh cilantro leaves for a pop of color and an extra burst of freshness.

Expert Tip: Don’t be afraid to adjust the level of spiciness according to your preference by varying the amount of crushed chillies and chilli powder.

Frequently Asked Questions

Can I use other types of bell peppers in this recipe?

Absolutely! Feel free to experiment with different colors of bell peppers for a visually stunning and varied flavor profile.

Is there a substitute for dried fenugreek leaves?

If you don’t have dried fenugreek leaves on hand, you can omit them or substitute with a small amount of fresh fenugreek leaves or a pinch of fenugreek seeds.

Can I make this curry ahead of time?

Yes, Capsicum Curry actually tastes even better when made ahead as the flavors have time to meld together. Simply store it in an airtight container in the refrigerator and reheat before serving.

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Capsicum Curry

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 7 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 151 kcal


  • 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


  • 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!



Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.


Calories: 151kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 2gSodium: 607mgPotassium: 252mgFibre: 3gSugar: 5gVitamin A: 2167IUVitamin C: 81mgCalcium: 30mgIron: 1mg
Keyword Bell Peppers, Capsicum, Curry, Spicy, Vegan, Vegetables, Vegetarian
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Latest comments (2)

Nabeela Kauser

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

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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