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A plate is with potato capsicum curry and white rice.
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5 from 10 votes

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.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 4 people
Calories: 249kcal

Ingredients

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.

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