AI-generated image
Capsicum mushroom curry
Mushrooms and peppers in a creamy lentil and tomato gravy
Big squares of capsicum and quartered button mushrooms, seared quickly so they keep their bite, then folded into a smooth gravy thickened with a little bengal gram dal, tomato and milk. Butter and split coriander seeds give the base a nutty, gently spiced flavour, finished with lemon. Serve hot with naan.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the dal paste
For the seasoning
For the tempering
Method
0/8 doneStep 1: Soak 2 tbsp bengal gram lentils (chana dal) in water for 2 hours, then boil in fresh water for about 20 minutes until soft. Drain.
20 minStep 2: Heat 1 tbsp oil in a pan over a high heat. Add 7 oz button mushrooms and sauté until tender and lightly browned.
5 minStep 3: Add 2 capsicums (bell peppers) and sauté for 2 minutes, so they stay a little crisp. Sprinkle with ½ tsp salt and ¼ tsp black pepper and take off the heat.
2 minStep 4: Blend the boiled lentils with 1 tsp cumin seeds, 2 tomatoes and ½ cup milk to a smooth paste.
Step 5: Heat 2 tbsp butter in a saucepan over a medium heat, add 1 tsp split coriander seeds and let them sizzle, then add 1 onion and sauté until brown.
7 minStep 6: Add the dal paste with 2 green chillies, 3 tsp ginger-garlic paste, 2 tbsp fresh coriander, ½ tsp garam masala, ¼ tsp amchur (dried mango powder), 1 pinch ground turmeric, ¾ tsp salt, ½ tsp sugar and 1 tsp lemon juice. Stir well.
Step 7: Add 1 cup water and cook, stirring all the time, until the gravy thickens and coats the spoon.
6 minStep 8: Mix in the mushrooms and capsicums and cook for 1 minute. Serve hot with naan.
1 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 6 g
- Carbs
- 15 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does capsicum mushroom curry take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of capsicums (bell peppers)?
- Any colour of bell pepper, same amount.
- What can I use instead of button mushrooms?
- Aubergine, diced, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.