This vegan and gluten-free capsicum curry is made of crunchy bell peppers and coated in a simple masala gravy. This fuss-free shimla mirch sabzi will amaze you with all of its flavours.
263 nos ml Olive Oil▢ tsp Cumin Seeds Jeera▢ tsp Crushed Chillies▢ Onions▢ tsp Ginger Paste▢ tsp Garlic Paste▢ tsp Salt▢ tsp Chilli Powder▢ tsp Turmeric Powder Haldi▢ tsp Garam Masala▢ Bell Pepper▢ tsp Dried Fenugreek Leaves Methi▢ ml Water
Directions : Capsicum Curry Recipe
STEP 1.Add the oil into the pan and heat up
STEP 2.Add the cumin seeds and crushed chillies then sauté for 1-2 minutes until fragrant
STEP 3.Dice one of the red onions and add into the pan then cook for 3-4 minutes on medium heat
STEP 4.Add the ginger paste and garlic paste then cook for 1-2 minutes
STEP 5.Add the finely diced tomatoes then cook for 3-4 minutes
STEP 6.Add the salt, chilli powder, turmeric powder and garam masala then cook the spices for 3-4 minutes
STEP 7.Add the water and cook for a further 3-4 minutes
STEP 8.Dice the remaining red onion and the bell peppers into bite-sized chunks
STEP 9.Add the red onion and bell peppers into the pan and cook for 8-10 minutes
STEP 10.Add the dried fenugreek leaves and mix to combine
STEP 11.Serve warm alongside a side of chapatti and enjoy!
Nutrition value
0
calories per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe submitted for Veggie Delight contest on Slurrp community
Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts
