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.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 151 kcal
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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: 151 kcal Carbohydrates: 10 g Protein: 2 g Fat: 12 g Saturated Fat: 2 g Sodium: 607 mg Potassium: 252 mg Fibre: 3 g Sugar: 5 g Vitamin A: 2167 IU Vitamin C: 81 mg Calcium: 30 mg Iron: 1 mg
Keyword Bell Peppers, Capsicum, Curry, Spicy, Vegan, Vegetables, Vegetarian