Capsicum Curry

🛒 Ingredients

• Bell Pepper (Capsicum) 75 g · 22 kcal
• Onion 38 g · 15 kcal
• Tomato 50 g · 9 kcal
• Ginger-Garlic Paste 5 g · 4 kcal
• Vegetable Oil 5 g · 45 kcal
• Cumin Seeds 1 g · 2 kcal
• Turmeric Powder 1 g · 2 kcal
• Coriander Powder 3 g · 8 kcal
• Cumin Powder 2 g · 6 kcal
• Chili Powder (Indian) 1 g · 3 kcal
• Garam Masala 1 g · 4 kcal
• Water 68 g · 0 kcal
• Fresh Coriander (Cilantro) 5 g · 1 kcal

👨‍🍳 Instructions

1. Wash and chop bell peppers into 1-inch pieces. Finely chop the onion and tomato.
2. Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onion and sauté until golden brown. Then add ginger-garlic paste and cook for 1-2 minutes until fragrant.
4. Add chopped tomatoes and cook until they soften and the oil separates from the mixture, about 5-7 minutes.
5. Stir in turmeric powder, coriander powder, cumin powder, and chili powder. Cook for 1-2 minutes, stirring constantly.
6. Add the chopped bell peppers and 68g of water. Mix well, cover, and simmer for 10-12 minutes until the peppers are tender-crisp.
7. Stir in garam masala and fresh coriander. Cook for another minute, then remove from heat.
8. Serve hot with rice, roti, or naan bread.