Red Capsicum Curry for Rushed Days

This red capsicum curry (red bell pepper curry) is among the quickest dishes you could make when you’re pressed for time. It doesn’t take long to cook and more importantly, doesn’t demand meticulous slicing: large irregular chunks work just fine.

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 capsicum / 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.

You Need:

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

How To Make Red Capsicum Curry:

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.

 

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

Notes:

Looking for more capsicum / bell pepper recipes? Check out: