Wednesday, May 19, 2010

Bell Pepper(Capsicum) Tomato Curry

Here is a dish for all those who love  bell pepper/capsicum. I love the smell of capsicum when it is cooking. It adds great flavor to any curry or fried rice. Before we get to the recipe let's see some health facts about capsicum.

Health Benefits:

  • They contain small amounts of vitamin K which is important in bone health.
  • Red bell peppers contain both lycopene which reduces the rate of some cancers and beta-cryptoxathin which is a ceratoid that also lowers the risk of certain cancers.
  • Bell pepper is an excellent source of vitamin A and C, two very powerful antioxidants that may help to reduce risk of cardiovascular diseases and several cancers.
  • Red pepper has more vitamin C than oranges and are also high in beta-carotene.
As a kid I was not a big fan of capsicum. So for those of you who do not like capsicum, but want to eat for its health benefits, can try this recipe.

It has more of the tomato flavor. It makes a good combo with roti or even rice.

Bell Pepper-Tomato Curry


Bell Pepper : 1

Onion (big size) : 1/2

Green peas

Tomato( medium size): 1/2

Tomato paste( canned) : 1 tbsp

Dhaniya powder: 1 tsp

Salt as required

Chilli powder: 1/2 tsp


mustard seeds

cumin seeds


curry leaves

Cilantro leaves



Finely chop the onions and tomatoes. Cut bell pepper in to medium sized pieces.

Add oil in a pan.  Add mustard seeds and once they start spluttering add cumin seeds and turmeric.

Now add onions and lil salt and fry them.

Adding salt to the onions makes them soft and they cook soon. Fry the onions for 5 mins and then add Green Peas and Bell pepper pieces.

Cook them together for another 5 minutes and then add tomatoes and cook until they turn soft. Now add tomato paste and some water and cook them together.

Add dhaniya powder, salt and chilli powder. Cook for few minutes and garnish with Cilantro leaves.

Serve with rice or roti.


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