Capsicum Coconut Curry | Spicy Side Dish for Roti & Chapati

Why You’ll Love This Recipe

The combination of freshly grated coconut and warming spices creates a luscious, fragrant curry that’s both hearty and light. The Kashmiri red chili powder adds a beautiful red hue and mild heat, while the garam masala gives depth and complexity. This curry is quick to prepare and elevates any simple Indian bread meal into a satisfying feast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vegetables & spices:

• Capsicum – 300 gms (about 2 large ones), sliced
• 1 medium onion, finely chopped
• 1 large or 2 medium tomatoes, chopped
• 2 handfuls peas
• Salt, to taste
• 1 tablespoon garam masala
• 1/2 tablespoon Kashmiri red chili powder

For the gravy masala:

• 1/2 cup freshly grated coconut
• 2 cloves
• 1/2 inch cinnamon piece
• 2 dried red chillies
• 3 Kashmiri dried chillies
• 2 tablespoons coriander seeds
• 1/2 teaspoon cumin seeds (jeera)

Garnish:

• Fresh coriander leaves
• Lime juice

Directions

1. Make the gravy masala:
   Dry roast the cloves, cinnamon, dried red chillies, Kashmiri chillies, coriander seeds, and cumin seeds over medium heat until aromatic (about 2-3 minutes). Let cool, then grind into a fine powder using a spice grinder or mortar and pestle. Mix in the freshly grated coconut to form a coarse paste.
2. Cook the vegetables:
   Heat oil in a pan over medium heat. Add the finely chopped onion and sauté until golden brown. Add the chopped tomatoes and cook until soft and pulpy.
3. Add capsicum and peas:
   Stir in the sliced capsicum and peas, cooking for 5-6 minutes until slightly tender but still crisp.
4. Add spices:
   Mix in the prepared coconut-spice masala paste, garam masala, Kashmiri red chili powder, and salt. Stir well to coat the vegetables evenly. Cook covered on low heat for 8-10 minutes, allowing the flavors to meld and the capsicum to soften fully.
5. Finish and garnish:
   Turn off the heat. Sprinkle fresh coriander leaves and a squeeze of lime juice over the curry. Mix gently.
6. Serve:
   Serve hot alongside roti, chapati, or steamed rice.

Servings and Timing

Serves 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add diced potatoes or carrots for a heartier curry.
• Use tamarind paste for a tangy twist.
• Substitute frozen peas with fresh or add green beans.
• For extra creaminess, stir in a few tablespoons of coconut milk toward the end.
• Adjust the chili powder to suit your preferred spice level.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the curry thickens too much.

FAQs

Can I use canned coconut instead of fresh grated coconut?

Fresh coconut gives the best flavor, but canned coconut can be used in a pinch. Adjust liquid amounts accordingly.

How spicy is this curry?

The Kashmiri red chili powder is mild and adds color more than heat. Adjust chili quantities to taste for spicier versions.

Can I prepare the masala paste ahead?

Yes, roast and grind the spices and grate coconut in advance. Store the paste refrigerated for up to 2 days.

What can I serve this curry with?

It’s perfect with Indian breads like roti, chapati, or naan, and also pairs well with steamed basmati rice.

Can I make this recipe vegan?

Absolutely! The recipe is already vegan-friendly and dairy-free.

Conclusion

This Capsicum Coconut Curry is a delicious, colorful side dish that brightens any meal with its bold spices and creamy coconut flavor. Easy to make and wonderfully versatile, it’s a perfect accompaniment for your favorite Indian breads or rice dishes.

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