Vegan Sweet Pepper Curry

May 20, 2015
Vegan Sweet Pepper Curry

Mid week Wednesday, always a hard day to get through. But at least it means only two more days until we venture of to camp land. I did a 40klm bike ride at the gym today, felt great doing a good workout. The rest of the day I spent getting organized for our upcoming trip. The pop up trailer is cleaned out and getting organized, camping is a lot of work lol but lots of fun once there.

Still haven’t decided what I’m taking up there to eat, and with it forecast to be going down to a balmy zero degrees C I’m not sure I’ll be able to BBQ. We’ll figure something out, but I think I’ll be taking my winter coat! Tonight’s dinner was another curry for the boys (we’ve told you how much we like curries right?) A quick and simple one that anyone can make in no time. I call this dish sweet pepper curry since the main ingredient is sweet bell peppers.

Vegan Sweet Pepper Curry
Vegan Sweet Pepper Curry
This isn’t a particularly spicy curry since it’s got all those sweet peppers, but it’s very flavorful from the curry and cumin. We served it with basmati rice and some vegan naan bread.


Vegan Sweet Pepper Curry
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Indian
Serves: 2
  • 3 bell peppers I used 1 yellow 1 red 1 orange.
  • 1 540ml tin diced tomatoes
  • 1 onion diced
  • 1 scotch bonnet pepper minced
  • 2 cloves garlic minced
  • 1 teaspoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 2 tablespoon curry paste
  1. Sauté onions scotch bonnet pepper and garlic in olive oil until softened and fragrant.
  2. Add cumin, coriander and garam masala. Sauté for 1-2 minutes.
  3. Add the peppers. Sauté till semi- soft.
  4. Add tomatoes and curry paste.
  5. Cook until peppers are soft. About 20 minutes.
  6. Serve with rice or quinoa.

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