Here’s a delicious and simple lip-smacking recipe for Potato Capsicum curry that you can use for a quick weeknight dinner or lunch as you work from home or as a quick lunch box option.
It’s a curry with a light spice and coconut milk base that infuses the flavors into potatoes and capsicum (Bell Peppers).
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
- Use cream of the coconut milk to make it extra creamy and rich.
- Use green capsicum or bell pepper.
- Use freshly grounded spices.
- You can finely chop the bell pepper or cut them lengthwise.
- Use red or brown potatoes, and peel the skin before adding it to the curry.
- I have used green bell peppers for this curry, but feel free to add the colored ones to make them more eye-catchy for the kids.
- Be sure to adjust your spice levels based on the kind of bell pepper.
- The red and yellow peppers tend to be a little sweeter than the green kind and sometimes that can become a factor in the taste.
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
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it five stars!
And let me know what you loved about it in the comments.
📖 Recipe
Potato Capsicum Curry
Equipment
Ingredients
- 2 red potatoes
- 2 green capsicum or bell pepper
- 1 red onion
- 2 tomatoes
- 1 teaspoon cumin seeds
- 2 teaspoon coconut oil
- ½ teaspoon ginger powder or use 1 teaspoon minced ginger
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 cup full fat coconut milk
- 2 teaspoon cilantro for garnish
- 1 cup of water
Instructions
- Start by washing the bell pepper in clean water and chopping them into cubes or long strands.
- Next, peel the skin of the potatoes and chop them into cubes using a chopper.
- Place a pan over medium heat and saute the cumin seeds, onions, and capsicum with oil.2 green capsicum or bell pepper, 1 red onion, 2 teaspoon coconut oil, 1 teaspoon cumin seeds
- After about a minute, add chopped potatoes, chopped tomatoes and stir well.2 red potatoes, 2 tomatoes
- Add ginger powder or freshly grated ginger, salt, and all the other spices. Stir well and cook for 6- 8minutes until the veggies are soft.½ teaspoon ginger powder or use 1 teaspoon minced ginger, ½ teaspoon red chili powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, Salt to taste
- Add coconut milk and a cup of water. Again stir gently.1 cup full fat coconut milk, 1 cup of water
- Simmer for 2-3 mins, then switch off the heat and garnish with cilantro or coriander leaves.2 teaspoon cilantro for garnish
- Potato Capsicum Curry is ready! Enjoy!
Video
Notes
- Use cream of the coconut milk to make it extra creamy and rich.
- Use green capsicum or bell pepper.
- Use freshly grounded spices.
- You can finely chop the bell pepper or cut them lengthwise.
- Use red or brown potatoes, and peel the skin before adding it to the curry.
- I have used green bell peppers for this curry, but feel free to add the colored ones to make them more eye-catchy for the kids.
- Be sure to adjust your spice levels based on the kind of bell pepper.
- The red and yellow peppers tend to be a little sweeter than the green kind and sometimes that can become a factor in the taste.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Pin this recipe for later use
Sridevi
We enjoyed this curry! Thank you 😊
Saving this and making it again.
Cory Varga
Great idea. It's nice, easy and super delicious. I recommend this recipe!
Sam
Wow this sounds delicious! I have never had a curry like this but I am so excited to try. The flavour combos in here sound perfect. Can't wait!
Sophie
I grew up eating this curry/Sabzi with roti. This is a new version but very much reminds me of the same flavor. Thank you.
Marwin Brown
This looks so flavorful with such a tasty combination of vegetables! Can't wait to try!
Chandice Probst
Potato curries are my favorite and this one is so hearty and filling! Thanks for the easy step by step instructions too.
Uma Raghupathi
Thank you 😊
GUNJAN C Dudani
A nice, simple doable recipe for daily meal. We love this entree and I will definitely make it again.
Jessica Kirk
Great combination of flavors and I love being able to do it all in one pot!
Marta
I'm so glad I found this recipe! I had a bunch of potatoes to use up in the pantry and this was perfect for them!
Jacqueline Debono
I love curries with coconut milk but have never made one with just veggies. I have peppers and potatoes growing in my garden so would love to make this with my own homegrown veg!
Uma Raghupathi
Thant sounds great Jacqueline!
georgie
wow, the flavours in this are wonderful! this looks so delicious, i cant wait to make it!
Aditi Bahl
Loved the flavors and the combinations you've put in. Coconut milk and capsicum. It is also an easy to prepare and less cooking needed recipe. Will surely try.
Eva
Bell peppers are among my very favourite vegetables, yet I have never eaten them in a curry, especially not in combination with potatoes. I make a lot of Italian bell pepper recipes and I think it's about time I try an Indian bell pepper recipe, as this one sounds very yummy!
Uma Raghupathi
Thank you Eva! Hope you will enjoy it.