Capsicum Curry
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 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Add the oil into the pan and heat up
- 2
Add the cumin seeds and crushed chillies then sauté for 1-2 minutes until fragrant
- 3
Dice one of the red onions and add into the pan then cook for 3-4 minutes on medium heat
- 4
Add the ginger paste and garlic paste then cook for 1-2 minutes
- 5
Add the finely diced tomatoes then cook for 3-4 minutes
- 6
Add the salt, chilli powder, turmeric powder and garam masala then cook the spices for 3-4 minutes
- 7
Add the water and cook for a further 3-4 minutes
- 8
Dice the remaining red onion and the bell peppers into bite-sized chunks
- 9
Add the red onion and bell peppers into the pan and cook for 8-10 minutes
- 10
Add the dried fenugreek leaves and mix to combine
- 11
Serve warm alongside a side of chapatti and enjoy!