Broccoli and red pepper are not traditionally used in Indian cooking, but they take to Indian spices very well. A simple red capsicum curry works wonderfully when you want to cook quick. With a bit more time and a few more ingredients on hand, take a stab at this colorful mixed vegetable recipe.
Zuchhini and tomatoes, in their miniature avatars, are really quick cooking (not to mention, really pretty looking!). This recipe of microwaved baby zucchini with cherry tomatoes and feta cheese is just right for days when you are ravenous and want to spend no time at all preparing your meal, or when you have had a heavy lunch and want to go light for dinner.
Paneer (cottage cheese) in a tomato-based curry with peas and capsicum. Sumptuous enough for a feast – really easy to cook!
Stuffed tomato curry, when you want that one special recipe to shine at your dinner table. With a rich sauce and a delicious potato-based filling, stuffed tomato curry is a guaranteed crowd-pleaser.
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.