Red Capsicum Curry for Rushed Days

28 Apr

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.

You might ask if red capsicum can be replaced with green or yellow in this curry. I’ve often substituted red with green, just because green capsicum is more accessible and affordable. But this replacement alters the taste. Since bell pepper is the recipe’s primary ingredient with very few add-ons to cloak its flavor, the juicier/milder variety (that’s red) works better. I haven’t tried making this curry with yellow capsicum yet – if you try it, let me know if it fared.

Red Bell Pepper Tomato Curry

You Need:

  • Onions – 2
  • Red capsicum (bell pepper) – 2
  • Tomatoes – 2
  • Salt – to taste
  • Red chili flakes – 1 teaspoon
  • Nigella seeds – 1 teaspoon
  • Garlic – 4 cloves
  • Olive oil – 2 teaspoons

Red Bell Pepper Curry Ingredients

How To:

Peel and chop garlic into tiny pieces.

Peel and cut onions into approx 2-cm cubes: halve, then place the flat surface of each half down. Cut through the center horizontally, then thick slices vertically.

Core and deseed the red capsicum. Cut into approx 2-cm cubes: halve, then place the flat surface of each half down. Chop any way you like into large pieces.

Heat oil in a non-stick pan. When hot, add nigella seeds, follow with chopped garlic. When the garlic turns golden, sliced onions and red chili flakes.

Sauté the onions on medium-high heat for 3-4 minutes, or till translucent. Then add chopped red capsicum and tomatoes. Add salt to taste.

Red Bell Pepper Curry, Cooking

Cook, stirring regularly, for another 6-7 minutes on medium-high flame, or till the capsicum is cooked to your liking. I like the capsicum to retain some crunch.

Red capsicum curry is ready.

Red Capsicum Sabzi 

Red Capsicum Curry

Serve with any type of bread. My meal below: chapatis, cucumber raita, channa masala and red bell capsicum curry.

Red Capsicum Curry

6 Responses to “Red Capsicum Curry for Rushed Days”

  1. Howie Fox April 30, 2015 at 1:12 PM #

    Definitely my kind of recipe! I never tried nigella seeds though. I wonder what they taste like.

    • S May 1, 2015 at 10:39 AM #

      Hmmm hard to describe the taste. Wiki says it is like “a combination of onions, black pepper and oregano”, and I can’t think of any better. Try it :-) Remember to put the seeds directly in hot oil first – doing so releases its taste and reduces its bitterness.

  2. Omar @ Lands & Flavors May 9, 2015 at 8:16 PM #

    Love this… this recipe proves that seasonings in Indian cooking can range from simple to elaborate. I like that this relies almost entirely on the nigella seeds—one of my absolute favorites!

    • S May 9, 2015 at 11:00 PM #

      We share a common favorite :-)

  3. Namagiri Sridhar May 4, 2017 at 3:30 PM #

    I blogged about it after trying. It came out well . Thanks.

    • S May 4, 2017 at 4:29 PM #

      Great to see your feedback Namagiri. Thanks for blogging about it.

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