Curried Bell Pepper

The bell pepper is the star ingredient of this dish. Bell peppers don’t produce capsaicin so they are not spicy. Maybe that’s why some bell peppers are green with envy. So, in this dish, they get spiced up.

Here’s the recipe.


  • 1 bell pepper cut into bite size pieces

  • 1 tablespoon of cashews

  • 1 tablespoon of peanuts

  • 1 cup of stewed tomatoes

  • 1 medium onion diced

  • 4 cloves of garlic minced

  • 1 inch piece of ginger

  • 4 Thai chillies

  • 1 tablespoon of cumin seeds

  • 1 tablespoon of paprika

  • 1 tablespoon of garam masala


  • Soak the cashews and peanuts overnight. Then drain the the water.




  • Puree the nuts, tomatoes, onions, garlic, ginger and chillies.




  • Heat some oil in pan and cook the bell pepper until its tender and lightly browned. Remove the bell pepper from the pan.



  • Add the cumin seeds to the pan and when they start to sputter add the puree and garam masala. Cook the puree for 5 minutes and add the bell peppers. Add 1 cup of water and cover the pan with a lid and cook the curry for 15 minutes. By that time, the spices should be cooked and the sauce should be the desired consistency.







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