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The 3Cs!

Capsicum Coconut curry!

Being a half goan, coconut has always influenced our meal preparations. There was never a day that we ran out of a coconut, and if that happened, my mother made sure I ran to the nearest supermarket to get one.

Coconut has been a significant part of my childhood and my pantry obsession.

Presenting to you a very simple capsicum coconut red curry that takes only 7 mins for preparation and 15 mins to cool. Can be batch cooked and stored for days to follow.

This vibrant and creamy curry is comforting, serves 5 and just 350 calories.

Ingredients: Use sunflower or any oil that is available in the pantry. Capsicum 500 grams, Coconut Milk, 1 medium-large onion, 3-4 cloves of garlic, 1 spicy green chilly, and Finely chopped 12/2 medium tomatoes. Spices used – red chilly powder, turmeric powder, coriander powder, mustard seeds, cumin seeds and salt to taste. Garnish – Finely chopped coriander.

Method: To a hot pot, in 2 tbsp oil, add mustard seeds, cumin seeds, green chilly and garlic. As soon as the garlic turns a bit pink, add the finely chopped onion and let it cook till golden brown. Add the tomatoes and cook them until they are mashed and you see them releasing their own water, add the spices as per your taste*. Once the spices release the aroma, you can go ahead and add the chopped capsicum. Stir the ingredients well and add the coconut milk as per the thickness desired. For the more liquidy curry, you can combine it with some water. Put a lid on the container and let it cook for about 5 -7 mins. Later add salt to taste and garnish with coriander.

This curry is easy to make and goes will with wheat flat bread, white, sticky wild or brown rice.

*While adding spices, keep in mind the green chilly used in the curry. Green chilly can be optional if you have zero spice tolerance.

If you make this curry, please tag me on instagram, I would love to see your versions too.

Until we meet… Much love!

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