Cauliflower and Bell Pepper Curry
Cauliflower and Bell Pepper Curry is a delicious and aromatic dish that brings together the mild flavor of cauliflower with the vibrant colors and sweetness of bell peppers, all enveloped in a rich and flavorful curry sauce. The blend of spices creates a well-balanced and satisfying curry that’s both comforting and nutritious
INGREDIENTS
- 1 medium cauliflower, cut into florets
- 2 bell peppers (any color), sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon powder
- Salt to taste
- 1 cup tomato puree (canned or fresh)
- 1/2 cup coconut milk
- Chopped fresh cilantro for garnish
- Cooked rice or naan bread for serving
INSTRUCTIONS
In a large skillet or pot, heat vegetable oil over medium heat.
Add cumin seeds and let them splutter.
Add chopped onion and sauté until it becomes translucent.
Stir in minced garlic and grated ginger, cooking for about 1-2 minutes until fragrant.
Add ground coriander, ground turmeric, red chili powder, garam masala, cumin powder, paprika, cinnamon powder, and salt. Cook for another minute, stirring to coat the onions with the spices.
Add cauliflower florets and sliced bell peppers to the skillet. Mix well to coat them with the spice mixture. Cook for about 5-7 minutes, allowing the vegetables to start browning and soften slightly.
Pour in the tomato puree and mix well to combine.
Reduce the heat to medium-low, cover the skillet, and let the curry simmer for about 10-15 minutes, or until the cauliflower and bell peppers are tender.
Stir in the coconut milk and cook for an additional 2-3 minutes to incorporate the flavors.
Assembling the Dish:
Serve the Cauliflower and Bell Pepper Curry over cooked rice or with naan bread.
Garnish with chopped fresh cilantro for added freshness and flavor.
TIPS
Adjust the level of spiciness by adding more or less red chili powder or using a milder chili variety.
Add a splash of lemon juice or a drizzle of yogurt before serving for a tangy element.
Customize the curry by adding other vegetables, such as peas or carrots.
NUTRITION VALUE
- Calories: Approximately 200-250 kcal
- Protein: About 5-8g
- Carbohydrates: Around 15-20g
- Fat: Approximately 15-18g
