Indian curries are one of the easiest foods to make vegan or vegetarian. Sometimes, it can be difficult to find Indian spices, but rest assured that garam masala can be found in most grocery stores—I’ve certainly seen it at Giant, Harris Teeter and Whole Foods. This green pepper curry recipe is perfect with a side of basmati rice, quinoa or naan (Indian bread).
1 1⁄2 green bell peppers
3 ripe tomatoes, or about 7oz canned tomatoes
1 1⁄2 teaspoons chili powder
1 teaspoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon garam masala
1⁄4 teaspoon salt
1⁄4 teaspoon turmeric powder
Cut the green pepper into one-inch pieces and the tomatoes into large chunks
Heat the oil in a wide pan and add the cumin seeds.
Stir, and then add the green pepper and sauté for 2-3 minutes.
Add the tomatoes and cook, stirring, for 5 minutes, mashing them down as they soften.
Add the salt, chilli powder, turmeric, garam masala and brown sugar.
Stir well, then simmer, covered, for 7 minutes, or until the peppers are cooked to your preference.
I sometimes add frozen peas to mine just to make it extra green!