This red capsicum curry (red bell pepper curry) is among the quickest dishes you can make on rushed days. It doesn’t take long to cook and more importantly, doesn’t demand meticulous slicing: cut the vegetables into large irregular chunks and you’re good to go.
A variety of vegetables go into this Chinese-style recipe that’s great on the side with chapatis or fried rice. Chili garlic mixed vegetables is cooked on high heat (using the Chao technique, or so Wikipedia tells me), which retains the texture and color of the vegetables. The dish gets its zing – and its name – from the pre-made chili garlic sauce that’s added to it.
Capsicum and cherry tomatoes are tailor-made for worknight meals, with simple chopping needs and small cooking times. Combine with some pre-cooked tomato masala and you have a capsicum cherry tomato curry that looks so regal, it’s hard to believe how easy it was to create.
Most Indian curries involve a little extra cooking of the vegetables – we like to keep the crunch for salads; curries are soft to the bite. With capsicum tomato sauté I make a departure from that general rule – here the tomato slices retain their shape, the capsicum remains a bright green (or yellow/red, depending on your choice of pepper).
This is a frequent weekday dinner dish for me, and not just for its ease of chopping and cooking – nothing perks one up at the end of a stress-filled workday as a vibrantly colored curry. :-) (more…)
An instant stir fry, using a vegan, gluten-free red chilli paste from the Thai Kitchen. Easy to make, tastes great and ultra-flexible, this recipe of thai stir fry vegetables is a godsend for days when you have little bits of many vegetables and don’t know what to do with them.
While one may question the veracity of such a test with reference to people, it does throw up interesting results when applied to fruits and vegetables.
I’m referring to roasting.
Placing raw whole vegetables on an open flame and slow-cooking them brings out latent attributes that you wouldn’t even know existed. Roasted capsicum becomes juicy and sweet, shedding much of its pepperiness; tomatoes take on a delicious smoky note.
This tomato olive capsicum pasta – with its key ingredients roasted – has a lot of character. It has been through trial by fire, after all.