Bell Pepper Veg Curry Recipe Easy and Flavorful Guide

Bell pepper vegetable curry is a vibrant, flavorful dish that brings together the sweetness of bell peppers with the warmth of aromatic spices. This recipe is perfect for those who love wholesome, comforting meals that are easy to prepare and packed with nutrition.

Whether you’re a seasoned cook or a beginner, this curry is incredibly forgiving and versatile, making it a fantastic addition to your weekly meal rotation.

With a medley of colorful bell peppers, tomatoes, and a blend of Indian spices, this curry offers a delightful balance of tangy, spicy, and savory flavors. It’s naturally vegan and can be customized with your favorite vegetables or protein options.

Enjoy it with steamed rice or warm flatbreads for a satisfying meal that’s sure to please the whole family.

Why You’ll Love This Recipe

This bell pepper vegetable curry is a celebration of fresh produce and rich spices that come together in a simple yet delicious way. You’ll love how the bell peppers retain their crunch and sweetness while soaking up the curry’s vibrant flavors.

The recipe is quick to make, perfect for busy weeknights, and healthy too—packed with vitamins, fiber, and antioxidants.

It’s a great plant-based dish that doesn’t compromise on taste. Plus, it’s gluten-free and can easily be adapted to suit your preferred spice level.

Whether you want a mild curry or something with a kick, this recipe has you covered. If you enjoy other vegetable-forward recipes, you might also appreciate the Kale Tonic First Watch Recipe or the Leek Recipes Indian for more inspiration.

Ingredients

• 3 large bell peppers (red, yellow, and green), sliced into strips
• 2 medium tomatoes, finely chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, slit (adjust to taste)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder (optional)
• 200 ml coconut milk or water
• 2 tbsp vegetable oil or mustard oil
• Salt to taste
• Fresh coriander leaves for garnish
• Juice of 1/2 lemon (optional)

Equipment

• Large skillet or wok
• Sharp knife
• Cutting board
• Measuring spoons
• Wooden spoon or spatula
• Grater (for ginger)
• Serving bowl

Instructions

1. Prepare the vegetables: Wash and slice the bell peppers into strips. Finely chop the onions and tomatoes. Mince the garlic and grate the ginger. Set aside.
2. Heat oil: In a large skillet or wok, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds. Let them splutter for a few seconds to release their aroma.
3. Sauté aromatics: Add the chopped onions, minced garlic, grated ginger, and green chilies. Cook, stirring frequently, until the onions turn translucent and soft, about 5 minutes.
4. Add spices: Sprinkle in the turmeric, coriander powder, red chili powder (if using), and salt. Stir well to coat the onions and release the spices’ fragrance.
5. Add tomatoes: Mix in the chopped tomatoes and cook until they break down and form a thick sauce, about 7-8 minutes. Stir occasionally to prevent sticking.
6. Cook bell peppers: Add the sliced bell peppers to the skillet. Stir well to combine with the tomato-spice mixture. Cook for 5 minutes, allowing the peppers to soften slightly but retain some crunch.
7. Add liquid: Pour in the coconut milk or water. Stir to combine and bring the mixture to a gentle simmer. Cover and cook for another 7-10 minutes, letting the flavors meld and the peppers soften to your liking.
8. Finish with garam masala: Sprinkle garam masala over the curry and stir well. Cook for an additional 2 minutes. Taste and adjust salt or spice levels as needed.
9. Garnish and serve: Remove from heat. Squeeze fresh lemon juice over the curry for a zesty finish, if desired. Garnish with chopped fresh coriander leaves. Serve hot with steamed rice or your favorite flatbread.

Tips & Variations

Tip: For a richer curry, use full-fat coconut milk. You can also add a handful of cooked chickpeas or paneer cubes for extra protein.

Variation: Try adding other vegetables like zucchini, carrots, or peas to make this curry even heartier. For a smoky flavor, roast the bell peppers before adding them to the curry.

Spice level: Adjust the number of green chilies and red chili powder to suit your taste. If you prefer a milder dish, remove the seeds from the chilies or omit the red chili powder entirely.

Nutrition Facts

Serving Suggestions

This bell pepper vegetable curry pairs beautifully with steamed basmati rice or fragrant jasmine rice to soak up the delicious sauce. For a low-carb option, serve it alongside cauliflower rice or with warm chapati or naan bread.

To complement the curry’s flavors, consider a side of cooling cucumber raita or a simple salad with fresh greens and lemon vinaigrette. If you enjoy experimenting, try pairing it with other vibrant dishes like the Kosher Sushi Salad Recipe or the hearty Jamaican Minced Beef Recipes for an exciting meal spread.

Conclusion

Bell pepper vegetable curry is a wonderful example of how simple ingredients can come together to create a dish that’s both nutritious and bursting with flavor. Its colorful presentation and fragrant spices make it a feast for the senses, while its ease of preparation means you can enjoy it any day of the week without stress.

This recipe is perfect for anyone looking to add more vegetables to their diet in a delicious way. You can easily adjust the ingredients and spice levels to fit your preferences, making it a flexible staple in your kitchen.

Be sure to bookmark this recipe and try it alongside other favorites like the Magic Dough Recipe or the comforting Meatballs And Alfredo Sauce Recipe for more culinary inspiration!

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