This vibrant and flavorful capsicum stew is a pleasant mix of fragrant spices, creamy coconut, and the star ingredient – recent, crunchy capsicum. Bursting with taste, it is a comforting vegetarian delight.
Capsicum Stew? Doesn’t that sound scrumptious already? This luscious dish is a treasure trove of flavours and textures that can tantalise your style buds. Recent capsicum (bell peppers) take centre stage, simmered in a creamy coconut-tamarind gravy infused with a mix of toasted spices. It’s a feast for the senses.
In regards to the Recipe
You recognize these recipes that make you wish to dive proper in? This capsicum stew is one among them. The sweet-tangy coconut gravy paired with the crunch of capsicum is an irresistible combo. And let’s not neglect the aromatic spice mix that takes it excessive. Belief me, this stew is value a attempt.
Why You’ll Love This Recipe
There’s a lot to like about this Capsicum Stew. The mix of recent veggies, zingy tamarind, and wealthy coconut milk creates an irresistible medley of flavors. Plus, it’s a one-pot marvel that’s simple to arrange and loaded with plant-based goodness. Belief me, this stew will turn out to be a brand new household favourite.
Capsicum Stew
Cooking Ideas
For greatest outcomes, use a mixture of coloured capsicums (crimson, yellow, inexperienced) for a vibrant look. Toast the spices till aromatic earlier than grinding to unlock their flavors. And be beneficiant with that coconut milk – it’s the key to a lusciously creamy stew.
Serving and Storing Options
This stew makes a beautiful meal served with steamed rice or naan bread. Leftovers hold effectively refrigerated for 2-3 days. Simply reheat gently earlier than serving. Yields 4 hearty parts. Complete prep time: 45 minutes.
Nutrient Advantages
With recent capsicum because the star, this stew packs a nutritious punch of nutritional vitamins A, C, and antioxidants. The coconut milk supplies a dose of wholesome fat too. Total, it’s a nourishing and fiber-rich vegetarian meal.
Capsicum Stew
This vibrant and flavorful capsicum stew is a pleasant mix of fragrant spices, creamy coconut, and the star ingredient – recent, crunchy capsicum. Bursting with taste, it is a comforting vegetarian delight.
Substances
- 1/2 kg Capsicum
- 1 Coconut
- 1 laptop Tamarind (lime sized)
- Salt as per style
- 3 tbsp Oil
To Season:
- 1/2 tsp Mustard Seeds
- Asafoetida (a pinch)
- Cloves (few)
- Jaggery (as desired)
- Turmeric Powder (a pinch)
To Powder:
- 1 tsp Crimson Gram Dal
- 1 tsp Bengal Gram Dal
- 1 tsp Black Gram Dal
- 1 tsp Dhania
- Fenugreek Seeds (a pinch)
- 6 Crimson Chillies
- 6 tsp Poppy Seeds
Directions
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Fry the poppy seeds with out oil after which add the remaining powder elements.
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Fry in a tsp of oil and grind them to a powder.
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Minimize the capsicums into 1 inch sq. items.
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Scrape the coconut and add sufficient water to grind.
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Pressure to get the first extract.
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Take three extracts and hold them individually.
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Warmth oil.
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Add the seasonings and fry for a minute with capsicums.
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Fry until it turns into tender in a lowered flame.
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Add turmeric powder and the third coconut extract.
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Enable it to boil after which pour the 2nd extract.
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When the gravy is thick sufficient pour the primary extract earlier than eradicating from hearth.
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Boil for a minute.
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Garnish with curry leaves.
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Serve sizzling.
Regularly Requested Questions
Can I exploit common milk as a substitute of coconut milk?
For the genuine taste and creamy texture, coconut milk is extremely advisable. Nonetheless, if you happen to favor, you’ll be able to substitute with common milk or a plant-based milk different. Simply word that the style can be barely totally different.
My household isn’t a fan of spicy meals. Can I make it delicate?
Absolutely. The spice stage could be very adjustable on this recipe. simply omit or cut back the quantity of crimson chilies within the spice mix to fit your household’s choice. You may at all times add a kick later with chili flakes or sizzling sauce.
How do I get the coconut milk to separate correctly?
For greatest outcomes, use recent grated coconut and squeeze out the extracts one after the other as instructed. If utilizing canned coconut milk, combine with some heat water earlier than including to the stew.
Can this be made vegan?
Sure, this recipe is of course vegan if you happen to omit the jaggery (or use a vegan sweetener as a substitute). The coconut milk supplies the creaminess with out dairy.
What can I substitute for tamarind?
If you happen to don’t have tamarind, you should utilize lemon juice or apple cider vinegar to offer that tangy taste. Begin with 1-2 tbsp and modify to style.
