Bell Pepper, Tomato, And Potato Indian Curry Recipe

Recipe By Slurrp

This Bell Pepper, Tomato, and Potato Indian Curry is a flavorful and hearty dish that combines the vibrant colors and flavors of bell peppers, tomatoes, and potatoes with aromatic Indian spices. The bell peppers add a sweet and tangy taste, while the tomatoes provide a rich and tangy flavor. The potatoes add a creamy texture to the curry. This dish is perfect for a comforting weeknight dinner and can be served with rice or naan bread.

4.9
16 Rating -
Rate
Vegdiet
55minstotal
25minsPrep
30minsCook
55m.total
25m.Prep
30m.Cook
Bell Pepper, Tomato, And Potato Indian Curry
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ingredients serve

Ingredients for Bell Pepper, Tomato, And Potato Indian Curry Recipe

  • 1 Bell Peppers, Sliced
  • 1 Tomatoes, Chopped
  • 1 Potatoes, Peeled And Cubed
  • 1/2 Onion, Finely Chopped
  • 1 teaspoon Ginger Garlic Paste
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Mustard Seeds
  • as required A Few Curry Leaves
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1 tablespoon Oil
  • as needed Fresh Cilantro Leaves For Garnish

Directions: Bell Pepper, Tomato, And Potato Indian Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a large pan and add cumin seeds, mustard seeds, and curry leaves. Cook until the seeds start to splutter.
  • STEP 2.Add chopped onions and sauté until they turn golden brown.
  • STEP 3.Add ginger-garlic paste and cook for a minute until the raw smell disappears.
  • STEP 4.Add chopped bell peppers, tomatoes, and potatoes. Mix well and cook for 5 minutes.
  • STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the vegetables with the spices.
  • STEP 6.Cover the pan and let the curry simmer for 15-20 minutes until the vegetables are cooked and tender.
  • STEP 7.Garnish with fresh cilantro leaves and serve hot with rice or naan bread.

Cooking Tips

  • You can adjust the spice level by adding more or less red chili powder.
  • For a creamier curry, you can add a tablespoon of coconut milk or cream.
  • If you prefer a thicker curry, you can mash some of the cooked potatoes to thicken the sauce.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan or microwave before serving.
  • Serve the curry with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
265
calories per serving
13 g Fat5 g Protein30 g Carbs13 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    5g
  • Carbs
    30g
  • Fiber
    13g

MacroNutrients

  • Carbs
    30g
  • Protein
    5g
  • Fiber
    13g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    148mg
  • Iron
    4mg
  • Vitamin A
    6389mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    103mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    174mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    103mg
  • Manganese
    5mg
  • Phosphorus
    121mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp