It’s a curry with a light spice and coconut milk base that infuses the flavors into potatoes and capsicum (Bell Peppers). I agree to be sent email.
A perfect pair for chapati steamed white rice or even Naan. I prepared a not-so-spicy version and my kids loved it so much that this is their favorite to pair with chapatis. There are a few different variations of this curry and I am sharing the basic version that you can prepare today with simple and staple ingredients. I don’t want to confuse you with confusing spices and hard-to-find vegetables. This vegan, gluten-free, kids-friendly curry is one you can prepare with the most basic of vegetables and the most basic among spices. It is easy to confuse this with the Hyderabadi style capsicum curry, but there are key differences in the spices I used and in the cream base. If you have a picky eater in your family who doesn’t mind coconut milk, you could try this curry and hit it off well! I initially planned this as a side for chapati, but later found that it pairs great with steamed rice too, and is an even better side dish for Jeera rice and biryani. The flavors of roasted spices are well absorbed into the bell peppers and potatoes as they simmer in the coconut cream base. With this flavorful base, it becomes a versatile option as a side dish for several main dishes.
How to make this
Start by washing the bell peppers in clean water and finely chopping them into cubes or into long strands. Then peel the skin of the potatoes and chop them into cubes with a chopper. Place a pan over medium heat and add oil. When the oil heats up add cumin seeds. Saute until it’s sizzling. Now add onions and saute the onions with oil followed up with sauteing the capsicums too. After about a minute, add chopped potatoes and tomatoes and stir well. Add ginger powder or freshly grated ginger, salt, and add all the remaining dry spices. Stir well and continue to cook for 6- 8 minutes until the veggies are soft. Add the coconut milk base along with a cup of water. Again stir gently. Simmer for 2- 3 mins and turn the heat off. Garnish with cilantro or coriander leaves to finish it off.
Few tips
Storage
The curry has a decent shelf life too. You can prepare them in bulk, as I prefer, and store them in the refrigerator for up to three days. Better yet, you could prepare just the curry in bulk and customize the vegetables over the course of three days. Just be sure not to add the coconut base before you refrigerate. The coconut base and the vegetables ought to be fresh as you prepare them.
Related recipes
Capsicum Rice - Instant PotBell Pepper ChutneyInstant Pot Vegetable QuinoaVegan Tofu Bell Pepper Curry
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