Cauliflower and Capsicum Curry

Recipe by
Total Time:
30-45 mins
Serves:4
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy South Indian style Navratan Korma, Best Mixed Vegetable Yogurt Curry, Easy Sweet Potato Mergole

Rate This Recipe
3.5

Ingredients

  • 2 cup - cauliflower, cut into pieces
  • 2 cup - capsicum, diced
  • 1 cup - thick Coconut Milk
  • 1/2 cup - onion, minced
  • 4 tbsp - Tomato puree
  • 3 tbsp - coriander leaves, chopped
  • 1 tsp - chilli powder
  • 1/2 tsp - pepper powder (black)
  • 2 tsp - coriander powder
  • 1/2 tsp - Turmeric powder
  • 1 tsp - Cumin seeds
  • 2 pieces - Cinnamon
  • A few - Curry leaves
  • 2 tsp - garlic, minced
  • 2 tsp - ginger, minced
  • Salt to taste
  • 3 tbsp - oil
  • 2 - Cloves

How to Make Cauliflower and Capsicum Curry

  • Mix chilli, pepper, coriander and turmeric powders with 1/2 cup of water to a paste.
  • Heat oil in a kadai and add cumin seeds.
  • When they splutter, add cloves, cinnamon, curry leaves, ginger, garlic and fry till fragrant.
  • Add onion; fry till it turns light brown.
  • Add the masala paste and fry till the raw smell goes
  • Add cauliflower and capsicum, salt to taste and sprinkle 3 tbsp of water.
  • Cover and simmer till the vegetables are cooked.
  • Add tomato puree, simmer for 2 mins
  • Add coconut milk. Just as it begins to boil, remove the kadai from heat.
  • Garnish the curry with coriander leaves.
  • Serve hot with steamed rice or chapatti.