Bell-Pepper-Onion-Potato Curry is a tasty side for rice as well as roti. This is a simple and easy vegetarian/vegan recipe. If you want to add more vegetables to your meal, this is a quick, healthy recipe.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 4 cups bell-pepper (capsicum/shimla mirch), cut into small cubes
• 1 cup onions, cut into small cubes
• 2 cups potatoes, cut into small cubes
• 2 tbsp coconut, freshly grated
• 4-5 curry leaves
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• Salt to taste
• 2 tbsp vegetable oil

Preparation

1. Heat the oil in a nonstick skillet. Add the curry leaves, turmeric powder and onions, along with a little salt. Saute for 1 minute.
2. Add bell pepper, potatoes, and salt. Stir-fry for 1 minutes.
3. Cover and cook on medium heat for 3-4 minutes or until the vegetables are tender. Remove the lid and saute on medium-high heat for 2 minutes.
4. Add the red chilli powder and saute for 2 more minutes and remove from heat.
5. Serve the bell-pepper-onion-potato curry with plain rice or roti.