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Carrot-Bell-Pepper Curry

| March 9, 2013 Comment

carrot-bell-pepper curry

Carrot-Bell-Pepper Curry is a lightly spiced curry that tastes great with rice. Reduce the chilli powder, and you can serve it as a vegetable salad. This is a quick easy recipe you can make when you’re in a hurry.

These vegetables offer some important nutrients that are essential for your health. Bell-peppers are rich in vitamin C and carrots in beta carotene and this is a great way to get both from your meal. If you’re also using red bell-peppers, then you’re getting beta carotene from these as well.

Servings: 4
Cooking Time: 20 minutes

Ingredients

  • 2 cups carrots, cut into thin, 1-inch pieces
  • 2 cups bell-peppers (green or red or both), cut into small cubes
  • 5-6 tsp vegetable oil
  • 3 tsp urad dal (split black gram)
  • 1 tsp mustard seeds (rai)
  • 1 red chilli, broken into 2 pieces
  • 1 tsp red chilli powder (adjust to taste)
  • Turmeric powder, a pinch
  • 2 tbsp dry, grated coconut (fresh is fine, too)
  • 4-5 curry leaves
  • 1 tsp lime/lemon juice (optional)
  • Salt to taste

Preparation

  1. Heat oil in a wide nonstick saute skillet on medium heat. Add the urad dal and mustard seeds. Fry for a few seconds. As the dal starts to turn golden brown, and the mustard starts to pop, add the red chilli and fry for a few seconds; then add the curry leaves.
  2. Add the carrots and bell-peppers, turmeric and salt, and stir for a few seconds. Cover and cook for 5-7 minutes or until tender, stirring frequently.
  3. When the vegetables are tender, remove the lid. Add the red chilli powder and grated coconut and saute on medium heat for a couple of minutes.
  4. Add the lime juice just before serving.
  5. Serve the carrot-bell-pepper curry with hot rice and ghee (clarified butter).

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic

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