Beetroot stir-fried in coconut oil with onion, grated coconut, spices and herbs.
Tag: Vegan Curry
This mushroom-capsicum masala is a great side dish, be it for rotis or seasoned rice. It’s vegan, healthy, and takes just about 30 minutes to get done, making it a perfect dish for a weekday meal.
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 3-4 servings
200g of button mushrooms, sliced
2 medium green capsicum, diced
3-4 tablespoons of cooking oil
½ teaspoon cumin seeds
2 green cardamoms
¼ inch cinnamon
½ bay leaves
Green chilies to taste, slit into half
1 medium red onion, finely chopped
1 tablespoon ginger-garlic paste
1 medium tomato, grated or made into a paste
¼ teaspoon turmeric powder
2 teaspoons of coriander powder
¾ teaspoon cumin powder
½ teaspoon garam masala
Salt to taste
Cilantro, for garnish
Heat oil in a medium-size pan. Add cumin seeds into it, once they sizzle, add the whole spices – cloves, cardamom, cinnamon, and bay leaves and sauté on low heat until aromatic.
Add green chilies and finely chopped onion, sauté until onion translucent. Then add the ginger-garlic paste and sauté on low heat for a minute.
Pour the grated tomato or freshly-made tomato paste, sprinkle a pinch of salt over, cover, and cook until the oil starts separating.
Add all the spice powders – turmeric, coriander, cumin, garam masala, and sauté for 30 seconds.
Transfer mushrooms and capsicum into the pan, sauté for a minute, pour water as per desired consistency, cover, and cook on medium heat for 5 minutes. After which, you will notice that the water content of the curry has reduced, and the curry consistency has become thicker. If not, continue cooking the curry for another 2 minutes on high flame until the desired thickness.)
This is a good time to taste the curry and adjust salt if necessary. Once that’s done turn off the heat and garnish with cilantro.
Serve delicious mushroom capsicum masala with rotis/chapati. Enjoy!
- Add salt, and spices as per your taste and preference.
- Do not add too much water to cook the curry since mushrooms too release some water while cooking.
- Mushroom-capsicum masala tastes best when warm.
If you tried this recipe, let me know how you like it? 🙂
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Happy cooking and happy eating <3