Bell Pepper Tomato And Potato Indian Curry Recipes

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BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY



Bell Pepper, Tomato, and Potato Indian Curry image

This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!

Provided by Arpita

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 2

Number Of Ingredients 18

1 ½ tablespoons vegetable oil
1 teaspoon black mustard seed
5 cloves garlic, minced
1 green chile pepper, chopped
1 sprig fresh curry leaves
1 teaspoon cumin seed
½ teaspoon asafoetida powder
3 small tomatoes, finely chopped
1 tablespoon water, or as needed
1 teaspoon ground cumin
1 teaspoon cayenne pepper, or more to taste
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 large potato, peeled and diced
1 large green bell pepper, chopped
1 tablespoon lemon juice
salt to taste
¼ cup chopped cilantro leaves, for garnish

Steps:

  • Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
  • Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
  • Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

Nutrition Facts : Calories 327.7 calories, Carbohydrate 50.7 g, Fat 12.4 g, Fiber 9.2 g, Protein 8.1 g, SaturatedFat 1.9 g, Sodium 108 mg, Sugar 8.7 g

BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY



Bell Pepper, Tomato, and Potato Indian Curry image

This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!

Provided by Arpita

Categories     Indian Recipes

Time 55m

Yield 2

Number Of Ingredients 18

1 ½ tablespoons vegetable oil
1 teaspoon black mustard seed
5 cloves garlic, minced
1 green chile pepper, chopped
1 sprig fresh curry leaves
1 teaspoon cumin seed
½ teaspoon asafoetida powder
3 small tomatoes, finely chopped
1 tablespoon water, or as needed
1 teaspoon ground cumin
1 teaspoon cayenne pepper, or more to taste
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 large potato, peeled and diced
1 large green bell pepper, chopped
1 tablespoon lemon juice
salt to taste
¼ cup chopped cilantro leaves, for garnish

Steps:

  • Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
  • Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
  • Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

Nutrition Facts : Calories 327.7 calories, Carbohydrate 50.7 g, Fat 12.4 g, Fiber 9.2 g, Protein 8.1 g, SaturatedFat 1.9 g, Sodium 108 mg, Sugar 8.7 g

GREEN PEPPER AND TOMATO CURRY



Green Pepper and Tomato Curry image

Make and share this Green Pepper and Tomato Curry recipe from Food.com.

Provided by Tulip-Fairy

Categories     Curries

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/2 green bell peppers
300 g ripe tomatoes (or cheat and use tinned)
1 teaspoon sunflower oil
1 teaspoon cumin seed
1/4 teaspoon salt
1 1/2 teaspoons mild chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala
1 teaspoon brown sugar

Steps:

  • Peel the tomatoes if you can be bothered- I don’t as I think they add a little extra flavour!
  • Cut the green pepper and tomatoes into large chunks- peppers about 1 inch squares and tomatoes into quarters.
  • Or open tin if cheating!
  • Heat the oil in a wide pan and add the cumin seeds.
  • Stir about, then add the green pepper and sauté for 2-3 minutes.
  • Add the tomatoes and cook, stirring, for 5 minutes, mashing them down as they soften.
  • Add the salt, chilli powder, turmeric, garam masala and brown sugar.
  • Stir well, then simmer, covered, for 7 minutes, or until the pepper are cooked to your liking.
  • Best served at once.

Nutrition Facts : Calories 290, Fat 13.7, SaturatedFat 2.3, Sodium 1533.4, Carbohydrate 50.1, Fiber 29.6, Sugar 13.7, Protein 12.4

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