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
- 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.
- 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.
- 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.
- Add the lime juice just before serving.
- 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