Go Back
red-pepper-curry-recipe
Print Recipe
5 from 1 vote

Green and orange bell pepper curry

Ingredients

  • for the curry:
  • 1 green pepper
  • 1 orange pepper
  • 2 big fresh tomatoes
  • 2 teaspoons of groundnut oil
  • 1 teaspoon of salt
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon dhana jeera
  • 1/2 teaspoon garam masala
  • 200 ml coconut milk
  • the juice of half of lime
  • fresh coriander leaves

for the rice:

  • 150 grams basmati rice
  • 30 grams ghee clarified butter
  • 300 ml hot water
  • salt

Instructions

Prepare the rice:

  • Wash the rice in cold running water until the water becomes clear, then leave it to strain for 20 minutes.
  • Warm the ghee in a saucepan on medium heat, then add the rice and leave it for 2-3 minutes, stirring ocasionally, until it becomes translucent.
  • Lower the heat, add the salt and the hot water, cover the saucepan with a lid and leave the rice to boil for 20 minutes without taking off the lid. After 20 minutes, take the saucepan off the stove, and leave it with the lid on for another 5 minutes.

Prepare the curry:

  • Wash and deseed the bell peppers, then cut them into cubes. Wash the tomatoes and cut them into cubes of the same size as the bell peppers.
  • Heat the oil in a pan, until is very hot. Add the cumin seeds and leave them to fry for a few seconds, just so they start sizzling and release the fragrance.
  • Add the peppers and fry for 3 minutes.
  • Add the tomato cubes, stir and leve them to cook for about 5 minutes on high heat.
  • Add the spices: first the salt, then the cilli powder, followed by turmeric, dhana jeera and at the end garam masala. Stir and leave to cook for another two minutes.
  • Add the coconut milk, stir and cook for five more minutes.
  • At the end, add the lime juice and the fresh coriander, roughly chopped.
  • To serve, place half of the rice on a large plate, and spoon in the middle a generous quantity of curry. Sprinkle some fresh coriander on top.