Adjust the amount of cayenne pepper to suit your preferred level of spice. For a richer flavor, consider using ghee (clarified butter) instead of vegetable oil. If you don't have fresh curry leaves, you can use 1/2 teaspoon of dried curry leaves, but the flavor will be slightly different. Serve with basmati rice, naan, or chapatis for a complete and satisfying meal.
Bell Pepper, Tomato, and Potato Indian Curry
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING2 People
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VIEWS21
Embark on a culinary journey with this vibrant Indian-inspired curry! A symphony of bell peppers, tomatoes, and potatoes dance in a fragrant blend of spices, creating a hearty and comforting vegetarian delight. Serve with fluffy basmati rice or warm chapatis for an unforgettable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Fiber9 g
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Protein8 g
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Saturated Fat2 g
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Sodium108 mg
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Sugar9 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat vegetable oil in a large skillet or Dutch oven over low heat. Add mustard seeds and cook until they begin to crackle, about 30 seconds.
02
StepStir in minced garlic, chopped green chile pepper, fresh curry leaves, cumin seeds, and asafoetida powder. Cook, stirring frequently, until the garlic is fragrant and lightly golden, approximately 3 to 5 minutes.
03
StepAdd the finely chopped tomatoes, increase the heat to medium, and cook, stirring occasionally, until the tomatoes soften and begin to break down, about 10 minutes.
04
StepStir in 1 tablespoon of water (or as needed), ground cumin, cayenne pepper, ground coriander, and ground turmeric. Ensure the spices are well combined with the tomato mixture.
05
StepAdd the diced potato, chopped bell pepper, lemon juice, and salt. Stir to coat all the vegetables evenly with the spice mixture.
06
StepBring the mixture to a gentle boil, then reduce the heat to medium-low, cover the skillet with a lid, and simmer until the potatoes and bell peppers are tender, approximately 15 to 20 minutes.
07
StepGarnish with freshly chopped cilantro leaves and serve hot.
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Laurie Hauck
Jun 30, 2025This has become a staple in our house. Thank you for sharing such a wonderful recipe!
Trevion Doyle
Jun 24, 2025Followed the recipe exactly and it turned out fantastic! The aroma while cooking was heavenly.
Gracie Daniel
Jun 8, 2025Delicious and versatile. I added some chickpeas for extra protein.
Jay Fay
May 26, 2025This recipe is amazing! So easy to follow and the flavors are incredible. I've made it several times now.
Camila Olsonemmerich
May 24, 2025I loved the simplicity of this dish. It's a great way to use up vegetables and it tastes so authentic.
Clarabelle Tillman
May 5, 2025The curry leaves make all the difference! I highly recommend finding them for the best flavor.
Dennis Lindgren
Apr 7, 2025I reduced the cayenne pepper and it was perfect for my family who don't like too much spice.