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    Home » Recipes » Curry

    Potato Capsicum Curry

    Published: June 30, 2020 · Modified: April 14, 2022 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 16 Comments

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    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 this recipe

    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.

    Jump to:
    • How to make this
    • Few tips
    • Storage
    • Related recipes
    • 📖 Recipe

    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. 

    A pan on a stove top with oil and cumin

    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.

    A pan filled with vegetables
    A pan of food with Curry and Potato

    After about a minute, add chopped potatoes and tomatoes and stir well. 

    A pan of food, with Curry and Potato

    Add ginger powder or freshly grated ginger, salt, and add all the remaining dry spices.

    A bowl of food, with Curry and Potato

    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.

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

    Related recipes

    • Capsicum Rice - Instant Pot
    • Bell Pepper Chutney
    • Instant Pot Vegetable Quinoa
    • Vegan Tofu Bell Pepper Curry
    • Palak Corn (Spinach Corn Curry)
    • Instant Pot Tofu Curry (Indian)
    • Instant Pot Chickpea Curry
    • Instant Pot Cauliflower Curry

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    📖 Recipe

    A plate is with potato capsicum curry and white rice.

    Potato Capsicum Curry

    Uma Raghupathi
    Potato Capsicum Curry is a vegan, gluten-free, kids-friendly curry is one you can prepare with the most basic of vegetables and the most basic among spices.
    5 from 10 votes
    Print Recipe
    Prep Time:5 mins
    Cook Time:18 mins
    Total Time:23 mins
    Course :Side Dish
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free
    Difficulty :Easy
    Servings 4 people
    Calories 249 kcal

    Equipment

    • Non-Stick Pan
    • Vegetable Chopper

    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
    Prevent your screen from going dark

    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

    Click here to add your own private notes.

    Nutrition

    Calories: 249kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 13g | Sodium: 37mg | Potassium: 804mg | Fiber: 4g | Sugar: 4g | Vitamin A: 612IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 3mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

    Pin this recipe for later use

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

    Comments

    1. Sridevi

      July 18, 2020 at 2:45 am

      We enjoyed this curry! Thank you 😊
      Saving this and making it again.5 stars

      Reply
    2. Cory Varga

      July 06, 2020 at 6:46 am

      Great idea. It's nice, easy and super delicious. I recommend this recipe!5 stars

      Reply
    3. Sam

      July 06, 2020 at 5:28 am

      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!

      Reply
    4. Sophie

      July 06, 2020 at 4:31 am

      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.5 stars

      Reply
    5. Marwin Brown

      July 06, 2020 at 12:00 am

      This looks so flavorful with such a tasty combination of vegetables! Can't wait to try!

      Reply
    6. Chandice Probst

      July 05, 2020 at 4:05 pm

      Potato curries are my favorite and this one is so hearty and filling! Thanks for the easy step by step instructions too.5 stars

      Reply
      • Uma Raghupathi

        July 05, 2020 at 11:14 pm

        Thank you 😊

        Reply
    7. GUNJAN C Dudani

      July 05, 2020 at 2:59 pm

      A nice, simple doable recipe for daily meal. We love this entree and I will definitely make it again.5 stars

      Reply
    8. Jessica Kirk

      July 04, 2020 at 1:12 pm

      Great combination of flavors and I love being able to do it all in one pot!5 stars

      Reply
    9. Marta

      July 03, 2020 at 6:24 pm

      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!5 stars

      Reply
    10. Jacqueline Debono

      July 03, 2020 at 9:07 am

      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!5 stars

      Reply
      • Uma Raghupathi

        July 03, 2020 at 1:33 pm

        Thant sounds great Jacqueline!

        Reply
    11. georgie

      July 03, 2020 at 5:27 am

      wow, the flavours in this are wonderful! this looks so delicious, i cant wait to make it!5 stars

      Reply
    12. Aditi Bahl

      July 02, 2020 at 6:46 am

      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.

      Reply
    13. Eva

      July 01, 2020 at 7:41 pm

      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!5 stars

      Reply
      • Uma Raghupathi

        July 01, 2020 at 7:59 pm

        Thank you Eva! Hope you will enjoy it.

        Reply

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