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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
- 2 capsicums (bell peppers)large, cut into big squares
- 7 oz button mushroomscut into quarters
- 1 onionchopped
- 1 tbsp oil
- ½ tsp saltfor the vegetables
- ¼ tsp black pepperfreshly ground
- 1 cup water1 cup, or as needed
For the dal paste
- 2 tbsp bengal gram lentils (chana dal)soaked and boiled
- 1 tsp cumin seeds
- 2 tomatoesblanched and chopped
- ½ cup milk½ cup
For the seasoning
- 2 green chillieschopped
- 3 tsp ginger-garlic paste
- 2 tbsp fresh corianderchopped
- ½ tsp garam masalasee the garam masala recipe
- 1 pinch ground turmeric
- ¾ tsp saltor to taste
- ½ tsp sugaror to taste
- 1 tsp lemon juiceor to taste
For the tempering
- 2 tbsp butter
- 1 tsp split coriander seeds
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What you'll need
Spices & pantry
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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.
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