Capsicum Stew? Doesn’t that sound delicious already? This luscious dish is a treasure trove of flavours and textures that will tantalise your taste buds. Fresh capsicum (bell peppers) take centre stage, simmered in a creamy coconut-tamarind gravy infused with a blend of toasted spices. It’s a feast for the senses.
About the Recipe
You know those recipes that make you want to dive right in? This capsicum stew is one of them. The sweet-tangy coconut gravy paired with the crunch of capsicum is an irresistible combo. And let’s not forget the fragrant spice blend that takes it over the top. Trust me, this stew is worth a try.
Why You’ll Love This Recipe
There’s so much to love about this Capsicum Stew. The combination of fresh veggies, zingy tamarind, and rich coconut milk creates an irresistible medley of flavors. Plus, it’s a one-pot wonder that’s easy to prepare and loaded with plant-based goodness. Trust me, this stew will become a new family favorite.
Capsicum Stew
Cooking Tips
For best results, use a mix of colored capsicums (red, yellow, green) for a vibrant look. Toast the spices until fragrant before grinding to unlock their flavors. And be generous with that coconut milk – it’s the secret to a lusciously creamy stew.
Serving and Storing Suggestions
This stew makes a wonderful meal served with steamed rice or naan bread. Leftovers keep well refrigerated for 2-3 days. Just reheat gently before serving. Yields 4 hearty portions. Total prep time: 45 minutes.
Similar Recipes
- Vegetable Korma
- Coconut Curry
- Capsicum Peanut Curry
- Mixed Veggie Stew
Nutrient Benefits
With fresh capsicum as the star, this stew packs a nutritious punch of vitamins A, C, and antioxidants. The coconut milk provides a dose of healthy fats too. Overall, it’s a nourishing and fiber-rich vegetarian meal.
Capsicum Stew
Ingredients
- 1/2 kg Capsicum
- 1 Coconut
- 1 pc Tamarind (lime sized)
- Salt as per taste
- 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 Red Gram Dal
- 1 tsp Bengal Gram Dal
- 1 tsp Black Gram Dal
- 1 tsp Dhania
- Fenugreek Seeds (a pinch)
- 6 Red Chillies
- 6 tsp Poppy Seeds
Instructions
- Fry the poppy seeds without oil and then add the remaining powder ingredients.
- Fry in a tsp of oil and grind them to a powder.
- Cut the capsicums into 1 inch square pieces.
- Scrape the coconut and add enough water to grind.
- Strain to get the 1st extract.
- Take three extracts and keep them separately.
- Heat oil.
- Add the seasonings and fry for a minute with capsicums.
- Fry till it becomes soft in a reduced flame.
- Add turmeric powder and the third coconut extract.
- Allow it to boil and then pour the 2nd extract.
- When the gravy is thick enough pour the first extract before removing from fire.
- Boil for a minute.
- Garnish with curry leaves.
- Serve hot.
Frequently Asked Questions
Can I use regular milk instead of coconut milk?
For the authentic flavor and creamy texture, coconut milk is highly recommended. However, if you prefer, you can substitute with regular milk or a plant-based milk alternative. Just note that the taste will be slightly different.
My family isn’t a fan of spicy food. Can I make it mild?
Surely. The spice level is very adjustable in this recipe. just omit or reduce the amount of red chilies in the spice blend to suit your family’s preference. You can always add a kick later with chili flakes or hot sauce.
How do I get the coconut milk to separate properly?
For best results, use fresh grated coconut and squeeze out the extracts one by one as instructed. If using canned coconut milk, mix with some warm water before adding to the stew.
Can this be made vegan?
Yes, this recipe is naturally vegan if you omit the jaggery (or use a vegan sweetener instead). The coconut milk provides the creaminess without dairy.
What can I substitute for tamarind?
If you don’t have tamarind, you can use lemon juice or apple cider vinegar to provide that tangy flavor. Start with 1-2 tbsp and adjust to taste.
