Green Pepper and Tomato Curry

Discover the vibrant flavors of Green Pepper and Tomato Curry, a wholesome vegetarian dish that’s as colorful as it is comforting. This quick and flavorful recipe combines tender green bell peppers, juicy tomatoes, and aromatic spices like cumin, turmeric, and garam masala for an irresistible medley of taste and texture. With golden sautéed onions, a touch of fresh ginger and garlic, and a hint of heat from green chilies, this curry bursts with authentic Indian flavors. Perfectly simmered to tender-crisp perfection, it’s an excellent accompaniment to fluffy basmati rice, warm naan, or roti. Ideal for weeknight dinners or meal prep, this gluten-free, plant-based curry is a must-try for spice lovers and home cooks seeking an easy, one-pan delight!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium-sized Green bell peppers
• 3 medium-sized Tomatoes
• 1 large Onion
• 3 pieces Garlic cloves
• 1 inch piece Ginger
• 2 pieces Green chilies
• 2 tablespoons, chopped Cilantro (fresh)
• 2 tablespoons Cooking oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon (adjust to taste) Salt
• 0.5 cup Water

Directions

Step 1

Wash and dry the green bell peppers and tomatoes. Dice the green bell peppers into bite-sized pieces and chop the tomatoes into small cubes.

Step 2

Peel and finely chop the onion. Mince the garlic and ginger, or grind them into a paste. Slit the green chilies lengthwise.

Step 3

Heat the cooking oil in a large skillet or pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.

Step 4

Add the chopped onion to the skillet and sauté for 5-7 minutes until it turns golden brown.

Step 5

Stir in the minced garlic, ginger, and green chilies. Cook for 1-2 minutes until the raw smell disappears.

Step 6

Add the chopped tomatoes to the skillet and sprinkle with turmeric powder, coriander powder, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick mixture.

Step 7

Add the diced green bell peppers to the skillet and mix well, ensuring they're coated with the spiced tomato mixture. Cook for 5 minutes, stirring occasionally.

Step 8

Pour in the water, lower the heat, and cover the skillet with a lid. Simmer for another 7-10 minutes, or until the green bell peppers are tender but still slightly crisp.

Step 9

Uncover the skillet and stir in the garam masala. Allow the curry to simmer for 1-2 minutes to meld the flavors.

Step 10

Turn off the heat and garnish with freshly chopped cilantro. Serve hot with steamed rice, roti, or naan.

Nutrition Facts

Serving size	1024.8 grams (1024.8g)

Amount per serving	% Daily Value*
Calories	525

Total Fat 31.80g	41%
Saturated Fat 4.40g	22%
Polyunsaturated Fat 0.30g
Cholesterol 0mg	0%
Sodium 2412mg	105%
Total Carbohydrate 59.40g	22%
Dietary Fiber 15.20g	54%
Total Sugars 26.80g
Protein 10.60g	21%

Vitamin D 0IU	0%
Calcium 189mg	15%
Iron 7mg	40%
Potassium 1944mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 7.5%

Carbs: 42.0%