Microwave Stuffed Capsicum Curry Recipe

Cooking Directions

• STEP 1.Wash the capsicums and cut off the tops. Remove the seeds and membranes from the inside.
• STEP 2.In a microwave-safe bowl, add the potatoes, onions, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, and coriander leaves. Mix well.
• STEP 3.Stuff the potato mixture into the capsicums and place them in a microwave-safe dish.
• STEP 4.In another microwave-safe bowl, add the tomatoes, onions, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, and water. Mix well to make the curry sauce.
• STEP 5.Pour the curry sauce over the stuffed capsicums. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap.
• STEP 6.Microwave on high power for 10-12 minutes or until the capsicums are tender and the curry sauce is thickened.
• STEP 7.Remove from the microwave and let it rest for a few minutes before serving.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your taste by adding more or less red chili powder.
• Make sure to choose capsicums that are firm and have a bright color.
• If you don't have a microwave, you can also cook the stuffed capsicums in a preheated oven at 180°C for 20-25 minutes.

Storage and Serving

• Leftover stuffed capsicum curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in the microwave or on the stovetop before serving.
• Serve the stuffed capsicum curry as a main dish with rice or roti, or as a side dish with any Indian meal.