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A plate of food on a table, with Curry and Potato
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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
Servings: 4 people
Calories: 249kcal
Author: Uma Srinivas



  • 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 onions and capsicum with oil.
  • After about a minute, add chopped potatoes, tomatoes and stir well.
  • 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.
  • Add coconut milk and a cup of water. Again stir gently.
  • Simmer for 2-3 mins, then switch off the heat and garnish with cilantro or coriander leaves.
  • Potato Capsicum Curry is ready! Enjoy!


The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.


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