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.

A bowl of food on a plate, with Curry and Potato

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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.

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How to make this
Few tips
Storage
Related recipes
📖 Recipe
Comments

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.

A person stirring a food, with Curry and Potato

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.

A bowl of food, with Curry and Coconut milk

Add the coconut milk base along with a cup of water. Again stir gently.

A pan of curry sitting on top of a pan on a table, with Curry and Bell pepper

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.