This Bell Pepper Curry is a quick, easy curry recipe, and it's a delicious way to break your boring weeknight routine. In just 30 minutes and with only eight ingredients, you can create a flavorful takeout-style dish packed with flavors and texture.
Serve this bell pepper curry with warm, steamed basmati rice and a refreshing Indian Cucumber Salad for a flavorful meal that everyone in the family will love.
Some of my friends have asked for a simple recipe with minimal ingredients that tastes just like a restaurant version.
This recipe is my take on it-They always come back and say it was delicious! I'm sharing the same recipe with you all(including this Cabbage Curry).
Jump to:
Why You'll Love This Recipe
⭐️Very delicious, better than the restaurant's takeouts!
⭐️Real Authentic flavors with minimal ingredients!
⭐️A simple and hassle-free recipe, perfect for the American kitchen.
Ingredients
- Bell pepper: Green bell peppers are the best for this curry.
- Onion: I prefer using yellow/sweet onion for this recipe, as it brings a mild, sweet flavor that compliments the curry very much. However, red onions work well too.
- Tomato Puree: Freshly pureed tomato is the best choice for making curry.
- Paprika: Adds the heat and rich reddish tone to the curry.
- Cayenne pepper: Optional or adjust to your heat tolerance.
- Ground turmeric: It's available in all the leading stores.
- Garam masala: This adds a mild aroma and binds all the ingredients together. You can skip using it if you do not have it, as it will not ruin the recipe.
How To Make Bell Pepper Curry
- Heat the pan over medium heat, add vegetable oil, and sauté finely chopped onions until they become soft and translucent.
- Add freshly pureed tomato and cook until it turns mushy.
- Stir in paprika, cayenne pepper, ground turmeric, and garam masala, cooking for a few seconds without burning them. Add water and cook until the gravy thickens.
- Add bell pepper and onion cubes, cooking for another 3 minutes or until the bell peppers are half-cooked and crisp. Remove from heat and ENJOY!
♨️How To Adjust The Heat Level
This bell pepper curry has a mild heat. But you can modify it by adjusting the spice level from mild to moderate.
If you prefer more heat, add extra cayenne pepper or jalapeño slices for a more resounding kick.
The Leftovers
Store the leftover bell pepper curry in an airtight container and refrigerate it for up to 5 days. You may freeze it for up to three months(like this Butternut Squash Curry).
To thaw frozen curry, leave it in the refrigerator for a day or about 8 hours before using it.
You can gently reheat using the microwave oven or over the stovetop by adding a splash of water on medium heat.
Pro Tips For Best Results
- Always cook on low to medium heat and avoid burning the onions, as scorched onions will ruin the curry's flavor.
- You can sprinkle a little salt to help them cook evenly without burning. Sauteing the onion is key in this recipe-once you get it right, the rest is a breeze!
- I suggest adding a teaspoon of butter before removing the curry from the heat. It neutralizes all the sharp tastes.
Best To Serve With
- Steamed Rice: White, brown rice, or quinoa also works excellently.
- Bread: It is fantastic to pair it with naan bread or Indian flatbread like Onion kulcha.
- Drinks: When served with tropical drinks like mango lassi or mango juice, it is a wholesome restaurant-style Indian dinner.
FAQ
You can swap 1 cup of freshly pureed tomato with ½ cup of canned, crushed, or store-bought tomato puree. I've tried all these options, and they worked well for me.
Yes, this bell pepper curry is entirely vegan.
Absolutely! Add carrots, peas, potatoes, cauliflower, broccoli, and more. Just adjust the cooking time based on the vegetables you use.
You can adjust the consistency by adding water, coconut milk, or heavy cream, depending on your preference.
More Curry Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Bell Pepper Curry
Ingredients
- 2tsp vegetable oil
- 1 cup onion -finely chopped
- 1 cup fresh tomato puree (or ½ cup of canned crushed tomato)
- 1 teaspoon cayenne pepper (optional)
- ½ teaspoon paprika
- ½ teaspoon ground turmeric
- ½ cup water
- 1 cup bell pepper -cut into cubes
- ½ cup onion -cut into cubes for the texture
- ½ teaspoon garam masala
- 1 teaspoon salt (or to taste)
Instructions
- Heat pan in medium heat. Add vegetable oil and finely chopped onion.
- Saute until onion becomes soft and translucent.
- Add finely chopped tomato and cook until it becomes mushy.
- Add paprika, cayenne pepper, ground turmeric, and garam masala. And stir for a couple of seconds without burning them.
- Add water and salt. Allow to cook until it reaches the desired consistency.
- Add bell pepper and onion cubes.
- Cook further for another 3 minutes or until capsicum is half cooked.
- Remove it from the heat and serve with rice or roti.
Notes
- Adjust the heat level by modifying the amount of cayenne pepper or adding jalapeño slices for extra spice.
- For best results, sauté onions on low to medium heat until soft and golden-this enhances the curry's flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months; reheat with a splash of water over the stovetop or in the microwave.
Leave a Reply