Carrot Bell-Pepper Curry is a lightly spiced curry that tastes great
with rice. Reduce the chilli powder, and you can serve it as a
vegetable salad. This is a quick easy recipe you can make when you're
in a hurry.
These vegetables offer some important nutrients that are essential for
your health. Bell peppers are rich
in vitamin C and carrots in beta carotene and this is a great way to
get both from your meal. If you're also using red bell peppers, then
you're getting beta carotene from these as well.
Ingredients
2 cups carrots, cut into thin, 1-inch pieces
2 cups bell peppers (green or red or both), cut into
small cubes
5-6 tsp vegetable oil
3 tsp urad dal (split black gram)
1 tsp mustard seeds (rai)
1 red chilli, broken into 2 pieces
1 tsp red
chilli powder (adjust to taste)
Turmeric powder, a pinch
2 tbsp dry, grated coconut (fresh is fine, too)
4-5 curry leaves
1 tsp lime/lemon juice (optional)
Salt to taste
Preparation
Heat oil in a wide nonstick saute skillet on medium
heat.
Add the urad dal and mustard seeds. Fry for a few seconds. As the dal
starts to turn golden brown, and the mustard starts to pop, add the red
chilli and fry for a few seconds; then add the curry leaves.
Add the carrots and bell peppers, turmeric and salt,
and stir for a few seconds. Cover and cook for 5-7 minutes or until
tender, stirring frequently.
When the vegetables are tender, remove the lid. Add
the red chilli powder and grated coconut and saute on medium heat for a
couple of minutes.
Add the lime juice just before serving.
Serve the carrot bell-pepper curry with hot rice and
ghee (clarified butter).
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