Potato Capsicum Curry

Here’s a delicious and simple and 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. pack into a lunch box. 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 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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• Few tips
• 📖 Recipe
• method with step by step picture

 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 my readers 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 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.

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, 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 it 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.

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.

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Here are capsicum recipes that you might like such as...

Capsicum Rice, Tofu bell pepper curry

Here are my other similar curry recipes...

Sweet Corn curry, Tofu butter masala, Pineapple Tofu Curry, Aloo Matar Curry, Bombay Potatoes

You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. My readers have found it very helpful and I am hoping you will too!

Here are the recipe details….

📖 Recipe

method with step by step picture

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 add oil. When oil heats up add cumin seeds. Saute until its 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.

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