| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 225 | 7g | 1g | 37g |
| sugars | fibre | protein | salt |
| 6g | 6g | 5g | 0.7g |
Why I Love Indian Potato and Bell Pepper Curry
There’s something truly special about my Potato and Bell Pepper Curry recipe. Inspired by a myriad of influences, this hearty dish offers a unique fusion of hearty mountain fare and exciting Indian flavors. It’s definitely one to warm you up on those chilly nights!
A World of Flavors
While I’m typically known for my game meats and trout dishes, I’m equally drawn to the palate-expanding flavors presented by global cuisine. Indian food, in particular, has always intrigued me with its complex blend of spices and herbs. And the Potato and Bell Pepper Curry is a fantastic representation of this celebrated culinary tradition.
The recipe calls for classic Indian ingredients like turmeric, red chili, coriander, and garam masala, which are the heart and soul of many traditional dishes from this subcontinent. And the inclusion of red and green bell peppers offers a vibrant visual appeal and a burst of fresh texture.
It’s Not All About Meat
In all my years of cooking, I’ve strived to make my recipes as diverse as possible. Growing up in the Rockies, it was easy to focus on meat-centric dishes. But I learned quickly that the world of vegetables and plants held just as much, if not more, flavor potential.
I took inspiration from Jamie Oliver, who’s not only an experienced chef but also a strong advocate for plant-based meals. His creativity in the kitchen really inspired me to step away from my comfort zone of meaty mountain dishes and delve into something more vibrant and exotic.
The Power of Spices in the Kitchen
In this Potato and Bell Pepper Curry, each bite offers an adventure of sorts. The cumin and mustard seeds give it a delightful nutty undertone, while the kick from the red chili powder brings a warm, comforting heat. And let’s not forget about the fresh ginger and garlic that adds a necessary zing, making each bite just a little bit more intriguing.
If you’re intrigued by this all-star line-up, give this Potato and Bell Pepper Curry recipe a try! You might just discover a new weeknight dinner staple for your family. Plus, the aroma that wafts through your kitchen as the dish comes together is downright irresistible!
And, there you have it. This is exactly why I love this colorful, flavorful, and satisfying Potato and Bell Pepper Curry recipe. It’s a testament to the ever-inspiring world of global cuisine that’s just waiting to be explored. Happy cooking!
What You’ll Need
- 4 medium potatoes, peeled and cut into small pieces
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 cup tomato sauce
- Salt to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 cup water
Method
Step One
First, heat the vegetable oil in a large pan over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Stir them constantly until they start to sizzle.
Step Two
Next, add the finely chopped onion to the pan. Cook it until it becomes soft and translucent. This should take about 5 minutes. Once the onion is ready, add the minced garlic and grated ginger to the pan. Stir well to combine.
Step Three
Add the turmeric powder, red chili powder, coriander powder, and garam masala to the pan. Stir well to ensure the onion, garlic, and ginger are well coated in the spices.
Step Four
Add the chopped potatoes to the pan. Stir well to ensure the potatoes are also well coated in the spice mixture.
Step Five
Pour in the tomato sauce and water. Stir everything together then reduce the heat to low. Cover the pan and let the curry simmer for about 15 minutes or until the potatoes are cooked through.
Step Six
After the potatoes are cooked, add the finely chopped red and green bell peppers to the pan. Stir well to combine all of the ingredients. Cover the pan again and let the curry simmer for another 10 minutes or until the bell peppers are cooked to your liking.
Step Seven
Finally, season the curry with salt to taste. Stir well one more time to ensure everything is well combined. Serve the curry hot, garnished with the freshly chopped cilantro.
