Capsicum Curry

    25 minutes

    This is a quick Indian dish that highlights the capsicums in a dahl, cumin, chilli and turmeric gravy. Perfect with rice or naan bread.

    4 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 teaspoon dahl
    • 1 teaspoon black mustard seeds
    • 1 teaspoon cumin
    • 1 red chilli, to taste
    • 1 pinch assafoetida, optional
    • 3 red or yellow capsicums, cut into wide strips
    • 2 tablespoons chickpea flour
    • 1/2 teaspoon turmeric

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil in a frypan and add the dahl, mustard seeds, cumin, chilli and assafoetida. Fry for 1 minute stirring all the time until the mustard seeds burst.
    2. Add capsicum and mix everything. Sprinkle with chickpea flour and turmeric. Add some water to dissolve the flour.
    3. Cover and simmer for 4-5 minutes. Remove chilli. Season with salt. Serve hot.

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