Green Pepper And Tomato Curry Recipes

BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY

Steps:

• Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
• Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
• Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

GREEN PEPPER AND TOMATO CURRY

Steps:

• Peel the tomatoes if you can be bothered- I don’t as I think they add a little extra flavour!
• Cut the green pepper and tomatoes into large chunks- peppers about 1 inch squares and tomatoes into quarters.
• Or open tin if cheating!
• Heat the oil in a wide pan and add the cumin seeds.
• Stir about, then add the green pepper and sauté for 2-3 minutes.
• Add the tomatoes and cook, stirring, for 5 minutes, mashing them down as they soften.
• Add the salt, chilli powder, turmeric, garam masala and brown sugar.
• Stir well, then simmer, covered, for 7 minutes, or until the pepper are cooked to your liking.
• Best served at once.