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.
- 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
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.
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.