Spicy tomato and pepper curry

If you are looking for a vibrant, flavorful meal that brings North Indian inspiration to your kitchen, look no further than this spicy tomato and pepper curry. Featured here at 205focus.com, this vegetarian dish focuses on a rich onion- and tomato-based foundation, packed with tender bell peppers that stew down perfectly for a hearty finish.

Elevate Your Curry with Nutty Aromatics

The secret to this recipe lies in the optional use of fenugreek seeds. By grinding them into a coarse powder, you unlock a distinct nutty, maple-like flavor that beautifully balances the natural sweetness of the tomatoes and peppers. If you prefer to dial back the heat, simply omit the serrano chiles; for those who love a kick, feel free to add them to your liking.

Quick Details

• Total Time: 50 minutes
• Yield: 4 servings

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• Kosher salt (Diamond Crystal recommended)
• 1/2 teaspoon fenugreek seeds (optional)
• 6 garlic cloves, finely grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Kashmiri chile powder (or other red chile powder)
• 1/2 teaspoon ground turmeric
• 5 Roma tomatoes, finely chopped
• 3 large bell peppers, halved crosswise and sliced 1/4-inch thick
• 1 to 2 serrano chiles, thinly sliced
• Warm roti, pita, or crusty bread for serving
• Lemon or lime wedges for garnish

Instructions

1. Heat olive oil in a Dutch oven or large, high-sided skillet over medium-high heat. Add the onion and 1 teaspoon of salt, cooking for 8 to 10 minutes until softened and browned.
2. If using fenugreek seeds, grind them into a coarse powder using a spice grinder or mortar and pestle.
3. Add the garlic, cumin, coriander, Kashmiri chili powder, and turmeric to the onions. Toast the spices for about 30 seconds.
4. Stir in the tomatoes, bell peppers, another teaspoon of salt, and 1 cup of water. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until the vegetables are tender and the curry has reached a thick, flavorful consistency. Taste and adjust salt as needed.
5. Serve hot with your choice of roti, pita, or crusty bread, finishing with a squeeze of fresh lemon or lime juice.

Pro Tip: This curry is a great candidate for meal prep. You can store it in an airtight container for up to 3 days in the refrigerator or freeze it for up to 2 months. For an even heartier meal, consider serving this alongside grilled fish or meat, or try poaching eggs directly in the skillet for a delicious, protein-packed breakfast or brunch.