Red Pepper and Coconut Curry

Recipe by
Total Time:
30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 tsp. tamarind paste
  • 1 tsp. turmeric
  • ½ tsp. chilli powder
  • 1 tbsp. mango juice
  • ½ tbsp. coconut oil
  • 1 tsp. mustard seeds
  • 2 tsp. cumin seeds
  • 2 garlic cloves, crushed
  • 1 onion, sliced
  • 1 tsp. prepared minced ginger
  • 3 ½ cups coconut milk
  • 1 ¾ cups peeled, sliced and chopped butternut squash
  • 1 potato, peeled and chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 1 parsnip, peeled and chopped
  • 1 cup cauliflower florets
  • To serve:
  • 2 tbsp. chopped cilantro
  • 2 tbsp. sliced almonds

How to Make Red Pepper and Coconut Curry

  • To make a spice paste, place the tamarind paste, powdered spices and mango juice in a food processor or small blender and blend together. Set aside.
  • Heat the oil in a saucepan, add the mustard seeds, and cumin seeds, and cook until the mustard seeds begin to pop.
  • Add the garlic, onion and ginger and cook for another 3-4 minutes until softened.
  • Add the spice paste and cook, stirring for 1 minute, then pour in the coconut milk and bring to a boil.
  • Add the vegetables, and simmer for 20-25 minutes.
  • Serve sprinkled with chopped cilantro and slivered almonds.