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September 16, 2025
Bell Pepper, Tomato, and Potato Indian Curry Recipe
Bell pepper, tomato, and potato Indian curry creates an authentic, vegetarian, and colorful main dish that's beautifully served with fluffy basmati rice or warm chapatis. This vibrant curry showcases how simple vegetables can be transformed into something spectacular through traditional Indian spicing techniques. The combination of sweet bell peppers, tangy tomatoes, and hearty potatoes provides diverse textures and flavors in every bite. This authentic recipe comes straight from India, ensuring genuine preparation methods and spice combinations. The colorful presentation makes this curry as visually appealing as it is delicious, perfect for impressing guests with authentic Indian vegetarian cuisine.
This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I’m from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks…feel free to reduce or even skip the hot ingredients! Enjoy!
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients
1 ½ tablespoons vegetable oil
1 teaspoon black mustard seed
5 cloves garlic, minced
1 green chile pepper, chopped
1 sprig fresh curry leaves
1 teaspoon cumin seed
½ teaspoon asafoetida powder (Optional)
3 small tomatoes, finely chopped
1 tablespoon water, or as needed (Optional)
1 teaspoon ground cumin
1 teaspoon cayenne pepper, or more to taste
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 large potato, peeled and diced
1 large green bell pepper, chopped
1 tablespoon lemon juice
salt to taste
¼ cup chopped cilantro leaves, for garnish
Directions
Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.
Nutrition Facts (per serving)
| 328 | Calories |
| 12g | Fat |
| 51g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 328 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 2g | 10% |
| Sodium 108mg | 5% |
| Total Carbohydrate 51g | 18% |
| Dietary Fiber 9g | 33% |
| Total Sugars 9g | |
| Protein 8g | 16% |
| Vitamin C 183mg | 203% |
| Calcium 138mg | 11% |
| Iron 5mg | 27% |
| Potassium 1474mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
