Capsicum Coconut Curry | Spicy Side Dish for Roti & Chapati
A vibrant, spicy coconut-based curry with tender capsicum and peas, perfect alongside roti or chapati.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: undefined
- Category: Side Dish
- Method: undefined
- Cuisine: Indian
- Diet: Vegan
Ingredients
Vegetables & Spices:
300 g capsicum (about 2 large), sliced
1 medium onion, finely chopped
1 large or 2 medium tomatoes, chopped
2 handfuls peas
Salt, to taste
1 tbsp garam masala
½ tbsp Kashmiri red chili powder
Gravy Masala:
½ cup freshly grated coconut
2 cloves
½ inch cinnamon piece
2 dried red chillies
3 Kashmiri dried chillies
2 tbsp coriander seeds
½ tsp cumin seeds (jeera)
Garnish:
Fresh coriander leaves
Lime juice
Instructions
- Dry roast cloves, cinnamon, dried chillies, coriander seeds, and cumin seeds over medium heat until aromatic (2-3 minutes). Cool and grind to a fine powder. Mix in grated coconut to form a coarse paste.
- Heat oil in a pan, sauté chopped onion until golden brown. Add tomatoes and cook until soft.
- Add sliced capsicum and peas; cook 5-6 minutes until slightly tender.
- Stir in coconut-spice masala paste, garam masala, Kashmiri red chili powder, and salt. Cook covered on low heat for 8-10 minutes.
- Turn off heat; garnish with fresh coriander and a squeeze of lime juice.
- Serve hot with roti, chapati, or steamed rice.
Notes
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.
