Bell Pepper Coconut Curry

I’m a coconut nut. Probably comes from my Kerala Genes. Coconut goes into so many of my curries. It’s creamy, rich flavor is a great substitute for heavy cream and gives the dish a tropical touch. If you haven’t cooked with coconut yet, oh my god please do and see if you enjoy it. We don’t normally see too many bell pepper curries out there. Somehow it’s an added ingredient but not the main. Bell peppers have numerous health benefits and we should all be incorporating it into our diets more. So here is a delicious curry you can try, it quick, easy and got all that coconut goodness 🙂


  • Prep time – 10 minutes
  • Cook time – 20 minutes


  • Green Bell Pepper (Diced) – 1
  • Red Bell Pepper (Diced) – 1
  • Red Onion (Finely Chopped) – 1 cup
  • Garlic (Chopped) – 1 tsp
  • Coriander Seeds – 2 tsp
  • Grated Dry Coconut – 1.5 tbsp
  • Dry Red Chilli – 1
  • White Sesame Seeds – 1 tsp
  • Peanuts – 1/4 cup
  • Cumin Seeds – 1/4 tsp
  • Kashmiri Red Chilli Powder – 3/4 tsp
  • Turmeric Powder – 1/4 tsp
  • Lemon Juice – 1/2 tsp
  • Vegetable Oil – 2 tbsp
  • Water – 3/4 cup
  • Salt to taste


  1. Heat a small pan and dry roast the coriander seeds, grated coconut, peanuts, dry red chilli, and sesame seeds for approx 2 minutes. Then put this mixture in a blender and blend until it is a fine masala powder. Set aside
  2. Heat the vegetable oil in a deep dish pan. Add the cumin seeds and let the splutter for 10 seconds
  3. Add the onions and garlic. Saute for 5 minutes
  4. Add the bell peppers. Saute for 4 minutes
  5. Add the masalas and salt. Mix for a minute
  6. Add the blended mixture from Step 1 and lemon juice. Mix well for 2 minutes
  7. Add the water and give it a good mix
  8. Cook until the gravy has thickened
  9. Enjoy with rotis 🙂



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