Capsicum Curry
Ingredients:
6 capsicums
1 medium tomato (sliced)
1 tea spoon red chilli powder
1 ½ tea spoon curry powder
Salt to taste
1 clove garlic (chopped)
1/2 of a large onion (sliced)
1/2 thick coconut milk
1 tbsp cooking oil
Few curry leaves
Method:
Cut out the stems of the capsicums and cut them into long slices. Heat a pan with cooking oil and add the sliced onions.
When the onions are golden brown add the chopped garlic, curry leaves and stir well.
Now add the sliced capsicums red chilli powder and salt. Let it simmer until the peppers are soft.
Then add the sliced tomatoes and coconut milk and cook for few more minutes
This is a good vegetarian winter dish; great to eat with jasmine white rice. If you prefer can fill up the full capsicum with cooked mince beef or any other meat, cost about $3 (depend on the season)
Capsicum Nutrition Information
Red capsicums have very high levels of vitamin C and yellow and green capsicums have nearly as much. The red varieties are also rich in beta carotene which the body converts to vitamin A. Vitamin A is important for healthy skin, boosts the immune system, and aids in night blindness.
The reason why red capsicum is the more popular variety is because it contains about 2 teaspoons of natural sugar, making them much more pleasing to the taste buds. Yellow capsicums have almost as much natural sugar, but the green varieties have little sugar and so taste a little more bitter.
Wellbeing Zone 