Potato Capsicum Curry
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.
Servings: 4 people
Calories: 249kcal
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 tsp coconut oil, 1 tsp 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 tsp ginger powder or use 1 teaspoon minced ginger, ½ tsp red chili powder, 1 tsp garam masala, 1 tsp coriander powder, ¼ tsp 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 tsp 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.
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