Bell Pepper, Tomato, and Potato Indian Curry

Name: Bell Pepper, Tomato, and Potato Indian Curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1.5 tablespoons vegetable oil; 1 teaspoon black mustard seed; 5 cloves garlic, minced; 1 green chile pepper, chopped; 1 sprig fresh curry leaves; 1 teaspoon cumin seed; 0.5 teaspoon asafoetida powder; 3 small tomatoes, finely chopped; 1 tablespoon water, or as needed; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper, or more to taste; 1 teaspoon ground coriander; 0.5 teaspoon ground turmeric; 1 large potato, peeled and diced; 1 large green bell pepper, chopped; 1 tablespoon lemon juice; salt to taste; 0.25 cup chopped cilantro leaves, for garnish

4.6

(5)

3 Reviews

2 Photos

This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!

Recipe by Arpita

Published on July 10, 2019

2

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

1 ½ tablespoons vegetable oil
1 teaspoon black mustard seed
5 cloves garlic, minced
1 green chile pepper, chopped
1 sprig fresh curry leaves
1 teaspoon cumin seed
½ teaspoon asafoetida powder (Optional)
3 small tomatoes, finely chopped
1 tablespoon water, or as needed (Optional)
1 teaspoon ground cumin
1 teaspoon cayenne pepper, or more to taste
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 large potato, peeled and diced
1 large green bell pepper, chopped
1 tablespoon lemon juice
salt to taste
¼ cup chopped cilantro leaves, for garnish

Directions

Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

Nutrition Facts (per serving)

328	Calories
12g	Fat
51g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 328
% Daily Value *
Total Fat 12g	16%
Saturated Fat 2g	10%
Sodium 108mg	5%
Total Carbohydrate 51g	18%
Dietary Fiber 9g	33%
Total Sugars 9g
Protein 8g
Vitamin C 183mg	915%
Calcium 138mg	11%
Iron 5mg	27%
Potassium 1474mg	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.