Capsicum curry is a delicious, rich and creamy vegan bell pepper curry. Make this curry with bell peppers of different colors like red, green and yellow and delight your guests. This bell pepper curry base recipe is made up of fried onion and tomato puree to which powdered nuts are added for extra creaminess.
Capsicum masala curry can be served for dinner with bread or rotis or phulkas. This bell pepper curry Indian recipe is made without coconut, curry leaves or cumin seeds.
Health benefits of capsicum:
Since capsicum are high in vitamin C and vitamin A, they provide plenty of health benefits. They are also used in treatment of some cancers as these bell peppers have anti-tumor properties. They improve skin and aging as they are rich in antioxidants.
You might be interested in other capsicum recipes like bell pepper and broccoli rice, simple cauliflower and capsicum stir fry
Ingredients to make capsicum tomato curry:
- Bell pepper: Bell pepper or capsicum of different colours like red, yellow and green are used to make this capsicum curry for chapati very appealing.
- Onion and tomato: Red onion and fresh, firm tomatoes are used in making the curry. You may ignore the step of adding onion, if you are making capsicum curry without onion.
- Green chilies: Green chilies are added for the spicy taste. This is an optional ingredient and can be ignored if you don’t like too much spice in curry.
- Garlic pods: Garlic pods adds an aromatic flavor and pungent taste to the curry with bell peppers. This ingredient can be ignored if you are preparing a no onion no garlic curry with capsicum.
- Spices: Bay leaf, coriander powder, black peppercorns, red chili powder, garam masala, kasuri methi (dried fenugreek laves) are the spices and spice powders used in making this delicious creamy bell pepper curry.
- Nuts: Peanuts and cashewnuts are used to make the curry rich and creamy. You may ignore peanuts and just add cashewnuts.
How to prepare capsicum curry?
- In a frying pan, add oil and sauté cubed capsicum taking care not to over-fry. It should be slightly crispy. Keep aside.
- Roast the cashewnuts and peanuts and let them cool down. After cooling, powder the roasted nuts by adding them to a blender or grinder. Keep aside.
- Heat a kadai and add oil. After the oil gets heated, add bay leaf and coriander seeds and fry them for 1 minute.
- Add chopped onion and fry till onion turns pinkish. Add green chilies and chopped garlic and fry till the raw smell of garlic goes away. Add chopped tomatoes and fry till tomatoes turn mushy. Let this cool down.
- After cooling, add the onion tomato mixture to the blender or grinder and make a thick gravy by adding ¼ cup water.
- Again, heat the kadai and pour the gravy. Simmer for 5 minutes.
- Mix the powdered nuts into the gravy and stir well. Add masala and red chili powder.
- Add the crispy fried capsicum and stir well. If the gravy is very thick, add ½ cup water and simmer for 10-15 Minutes.
- Add salt to taste and garnish with kasuri methi and chopped coriander leaves.
How to serve bell pepper curry?
Make this simple capsicum curry for rice. You can serve it with fried rice or jeera rice or any rice recipe. You can also serve it with bread or Indian flat breads like rotis, phulkas, pooris and parathas.
Tips to make delicious bell pepper curry:
- While sauteing capsicum, do not overdo. Let the capsicum be slightly crispy.
- To make the gravy, I have used peanuts and cashewnuts. You may prepare the gravy with cashewnuts only, if you are sensitive to peanuts.
- To prepare no onion no garlic version, you may ignore onion and garlic.
- Green chilies are optional. You may ignore or reduce the quantity as per your spice taste.
- Serve hot with phulkas or bread.
Capsicum Curry | Bell Pepper Curry
Ingredients
- 2 and ½ medium sized colored capsicum 1 green, 1 red and ½ yellow cubed
- 2 medium sized onion finely chopped
- 2 medium sized tomatoes finely chopped
- 2 green chilies chopped
- 5 garlic pods
- 1 bay leaf
- 1 teaspoon coriander powder
- 5 black peppercorns
- 1 and ½ tablespoon cashewnuts chopped
- 1 and ½ tablespoon peanuts peeled and chopped
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi
Instructions
- In a frying pan, add 2 tablespoon oil and sauté the cubed capsicum. Do not over-fry the bell peppers. Let it be a bit crispy. Remove from the pan and keep aside in a separate plate.
- Roast the cashewnuts and peanuts for 2 minutes. Switch off the gas/heat and let the roasted nuts cool down. After cooling, powder them by adding to a grinder or blender. Remove and keep it aside.
- Heat a kadai or wok and add 1 tablespoon oil. After the oil gets heated, add bay leaf and coriander seeds and fry them for 30 seconds.
- Add chopped onion and fry till onion turns pinkish. Next add chopped green chilli and garlic and fry till the raw smell of garlic goes away.
- Add chopped tomatoes and fry till tomatoes turn mushy. Switch off the gas or heat and let it cool down.
- After cooling, add the onion tomato mixture to the grinder/blender and make a thick gravy by adding ¼ cup water.
- Heat the kadai or wok and pour the gravy. Simmer for 5 minutes.
- Mix the powdered nuts into the gravy and stir well. Add garam masala and red chili powder.
- Add the crispy fried capsicum and stir well. If the gravy is very thick, add ½ cup water and simmer for 10-15 minutes.
- Add salt to taste and garnish with kasuri methi and chopped coriander leaves.
Notes
- While sauteing capsicum, do not overdo. Let the capsicum be slightly crispy.
- To make the gravy, I have used peanuts and cashewnuts. You may prepare the gravy with cashewnuts only, if you are sensitive to peanuts.
- To prepare no onion no garlic version, you may ignore onion and garlic.
- Green chillies are optional. You may ignore or reduce the quantity as per your spice taste.
- Serve hot with phulkas or bread.
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Note: The recipe was published on 3rd March 2016 and is republished.
Curry looks so delicious, perfect for rotis