Purple & Red Bell Pepper Vegan Curry
Curry is generally very vegan-friendly, super simple to make, and full of bursting flavors. This recipe is definitely one you should introduce to the family, especially if they love Indian food and all the flavors that come with it.
Ingredients
- 1-1/2 cups Chick pea flour besan
- 2 Onions diced into small cubes
- 2-3 strings of curry leaves
- 2 Red Bell peppers chopped.
- 4 small Purple Bell Peppers chopped.
- 2 teaspoons Red Chilli powder
- 1/2 teaspoon Turmeric powder +pinch of black pepper powder
- Masala Powder made with 1 teaspoon cumin seeds+ 1 tablespoon sesame seeds+1 tablespoon almonds!
- Water as required
- 2 cups Cilantro Dhania Leaves finely chopped
- 1/2 teaspoon of coconut or date sugar to balance flavors optional
- 1 teaspoon of lemon/ lime juice optional
Instructions
- Heat a Heavy bottom pan and add curry leaves and diced onions and sauté till slightly browned.
- Meanwhile micro wave or steam diced bell peppers to make them semi soft!
- Add dry masalas and capsicum to the same and saute for about 2 minutes.
- Add besan to this with hand slowly and stir using the other, taking care there are no lumps.
- Sprinkle some water, cover and cook for about 5 to 6 minutes. Now add date sugar and lemon juice, mix well Garnish with chopped cilantro and it is ready to be served.
- It tastes great with whole wheat roti, quinoa, or as a filling in the sandwich or burritos!