Capsicum Curry Recipe
Recipe By Iranee
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.
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45minstotal
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Add to Shopping ListIngredients for Capsicum Curry Recipe
- 65.75 nos ml Olive Oil▢ tsp Cumin Seeds Jeera▢ tsp Crushed Chillies▢ Onions▢ tsp Ginger Paste▢ tsp Garlic Paste▢ tsp Salt▢ tsp Chilli Powder▢ tsp Turmeric Powder Haldi▢ tsp Garam Masala▢ Bell Pepper▢ tsp Dried Fenugreek Leaves Methi▢ ml Water
Directions: Capsicum Curry Recipe
- STEP 1.Add the oil into the pan and heat up
- STEP 2.Add the cumin seeds and crushed chillies then sauté for 1-2 minutes until fragrant
- STEP 3.Dice one of the red onions and add into the pan then cook for 3-4 minutes on medium heat
- STEP 4.Add the ginger paste and garlic paste then cook for 1-2 minutes
- STEP 5.Add the finely diced tomatoes then cook for 3-4 minutes
- STEP 6.Add the salt, chilli powder, turmeric powder and garam masala then cook the spices for 3-4 minutes
- STEP 7.Add the water and cook for a further 3-4 minutes
- STEP 8.Dice the remaining red onion and the bell peppers into bite-sized chunks
- STEP 9.Add the red onion and bell peppers into the pan and cook for 8-10 minutes
- STEP 10.Add the dried fenugreek leaves and mix to combine
- STEP 11.Serve warm alongside a side of chapatti and enjoy!
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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 Iranee