Vegetable Curry with Bell Peppers and Green Peas

Vegetable curry is a dish that brings together a variety of fresh, colorful vegetables with rich, aromatic spices in a comforting, flavorful sauce. In this recipe, we’ll combine sweet bell peppers and tender green peas with a creamy, spiced curry base. The result is a deliciously warming dish that is easy to prepare and bursting with flavor. Whether you’re looking for a quick weeknight dinner or a meal to impress guests, this vegetable curry with bell peppers and green peas is the perfect choice.

This curry is inspired by the flavors of Indian and Southeast Asian cuisine, where spices like cumin, coriander, and turmeric add depth and richness to the dish. The combination of bell peppers and green peas adds sweetness and a pop of color, making it as visually appealing as it is delicious. It’s a versatile recipe, easy to adjust depending on the vegetables you have on hand or your spice preference.

In this article, we’ll guide you through the steps to make this vibrant vegetable curry, offering tips for customizing the recipe and enhancing its flavors.

Ingredients

For this vegetable curry, you will need:

• 2 red or yellow bell peppers, sliced
• 1 cup green peas (fresh or frozen)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 small piece of ginger, grated
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth (or water)
• Fresh cilantro for garnish
• Salt and black pepper, to taste
• Optional: Lime wedges for serving
• Rice or naan for serving

Instructions

1. Preparing the Vegetables

Start by prepping your vegetables. Slice the bell peppers into thin strips or bite-sized chunks, depending on your preference. If you’re using fresh peas, shell them; if using frozen peas, make sure they are thawed.

Bell peppers and peas provide a sweet and slightly crunchy texture, complementing the rich, creamy curry sauce. The vibrant colors of the vegetables make this dish both beautiful and appetizing.

2. Sautéing the Aromatics

In a large skillet or saucepan, heat the vegetable oil over medium heat. Once the oil is hot, add the cumin seeds and sauté them for about 30 seconds until they begin to crackle and release their aroma. This step helps infuse the oil with the earthy flavor of cumin, which forms the base of the curry.

Next, add the finely chopped onion to the pan. Sauté the onion for 5-7 minutes, stirring occasionally, until it becomes soft and golden brown. This adds sweetness and depth to the curry.

Add the minced garlic and grated ginger to the pan and cook for another 1-2 minutes, stirring frequently to avoid burning. The garlic and ginger add a warm, fragrant aroma that balances the sweetness of the vegetables.

3. Adding the Spices

Once the onions, garlic, and ginger are fragrant, it’s time to add the ground spices. Sprinkle in the ground coriander, turmeric, and garam masala, stirring everything together to coat the onions and garlic in the spices. Let the spices cook for about a minute, just until they become aromatic.

The combination of coriander, turmeric, and garam masala gives the curry its signature flavor and golden color. Turmeric adds a bright yellow hue, while garam masala brings warmth and complexity to the dish.

4. Cooking the Vegetables

Now, add the sliced bell peppers and green peas to the pan. Stir to coat the vegetables in the spice mixture, ensuring that all the flavors are evenly distributed.

Pour in the coconut milk and vegetable broth (or water) and stir everything together. Bring the mixture to a gentle simmer, allowing the vegetables to cook and the curry sauce to thicken. This should take about 10-15 minutes, depending on how tender you want the vegetables to be.

As the curry simmers, the coconut milk will create a rich, creamy base that balances the bold spices. The broth helps loosen the sauce, giving it the perfect consistency for coating the vegetables and serving over rice or with naan.

5. Seasoning the Curry

Once the vegetables are tender and the sauce has thickened, taste the curry and season with salt and black pepper to your liking. If you prefer a bit more heat, you can also add a pinch of chili powder or cayenne pepper.

Let the curry simmer for another 2-3 minutes to allow the flavors to meld together.

6. Garnishing and Serving

Your vegetable curry with bell peppers and green peas is now ready to serve. Spoon the curry into bowls and garnish with fresh cilantro leaves for a pop of color and freshness. You can also serve the curry with lime wedges on the side for an extra burst of citrusy brightness.

Serve the curry hot, accompanied by steamed rice or warm naan for a complete meal. The soft, fluffy rice or the chewy naan is perfect for soaking up the rich, flavorful sauce.

Tips for Perfecting the Recipe

• Bell Pepper Choice: While red and yellow bell peppers are naturally sweeter, you can use green bell peppers if you prefer a more savory flavor. For a colorful presentation, consider using a mix of different colored peppers.

• Spice Level: This curry is mild, but you can easily adjust the spice level to your liking. For more heat, add extra chili powder or fresh green chilies during the cooking process. If you prefer a milder curry, reduce the amount of garam masala or omit any extra spices.

• Coconut Milk Consistency: For a thicker, creamier sauce, use full-fat coconut milk. If you prefer a lighter curry, you can use light coconut milk or thin it out with more vegetable broth.

• Fresh Peas vs. Frozen Peas: Fresh peas add a wonderful texture to this curry, but frozen peas work just as well and are more convenient. If using frozen peas, be sure to thaw them before adding to the curry to ensure even cooking.

Variations

• Add Protein: For a heartier version, you can add tofu, chickpeas, or paneer to the curry. These ingredients will soak up the flavors of the sauce and add extra protein to the dish.

• Mixed Vegetables: While bell peppers and peas are the stars of this curry, feel free to add other vegetables like carrots, zucchini, or spinach for added color and nutrition.

• Tomato Base: For a tangier curry, add a can of diced tomatoes or a tablespoon of tomato paste along with the coconut milk. The tomatoes will add a bright acidity that complements the sweetness of the coconut milk and vegetables.

• Herb Options: Cilantro is a classic garnish for this dish, but you can also try adding fresh mint or parsley for a different herbal flavor.

Why This Recipe Works

This vegetable curry with bell peppers and green peas is a winning dish because it balances rich, creamy coconut milk with the bright, sweet flavors of fresh vegetables. The spices create layers of flavor without overwhelming the natural taste of the ingredients, while the coconut milk adds a smooth, velvety texture that ties everything together.

The simplicity of the recipe makes it accessible to cooks of all skill levels, and its versatility means you can easily adapt it to your personal tastes or the ingredients you have on hand. Whether served over rice, with naan, or enjoyed on its own, this curry is a delicious and satisfying meal that’s full of flavor and color.