Indian Bell Pepper Spinach Stir Fry (Easy Dry Curry)
Make this easy Indian bell pepper stir fry with spinach and cashew powder for a quick dry curry. Ready in under 30 minutes and pairs well with rice or roti.
Servings 4
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 cup spinach leaves chopped
- ½ cup onions chopped
- ⅓ cup cashew powder
- 1 tablespoon oil
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon curry powder You can use garam masala powder or allspice powder also
- ½ teaspoon red chili powder
- ¼ teaspoon raw mango powder optional
- ¼ teaspoon turmeric powder
- 2 bay leaves
- 1 teaspoon Salt Adjust as per your taste
Instructions
- Chop the bell peppers and onions finely and keep them aside.
- Heat a pan and once it is hot, add oil and bay leaves to it.1 tbsp oil, 2 bay leaves
- Now add chopped onions. Let them cook for 3 to 4 minutes until they turn soft.½ cup onions
- Add the chopped bell peppers and stir fry them on medium to high flame for 3 to 4 minutes. We are using high flame here to retain the crunch of bell peppers.1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper
- Finely chop the spinach and add it now along with the salt. Mix it well, and spinach will start releasing water.1 cup spinach leaves, 1 tsp Salt
- Now add all spice powders one by one - red chili powder, turmeric powder, raw mango powder, garam masala powder, cumin powder, and coriander powder. Mix everything well and let it cook for 2 to 3 minutes.½ tsp coriander powder, ½ tsp cumin powder, ½ tsp curry powder, ½ tsp red chili powder, ¼ tsp raw mango powder, ¼ tsp turmeric powder
- To this bell peppers mixture, now add cashew powder and mix everything well.⅓ cup cashew powder
- Let this cook further for 3 to 4 minutes on low flame. Cashew powder will absorb all the water from the stir fry and makes it dry.
- Switch off the flame, and bell pepper spinach curry is ready to serve! Serve it hot with any Indian flatbread like naan, roti, or flavored rice.
Notes
-
Tested Tips from My Kitchen
- Add sweet corn or green peas when they are in season. Both work well with the bell peppers and add a little sweetness.
- To make the curry more filling, add crumbled paneer, tofu, or cooked chickpeas. Add them after the bell peppers have partly cooked so they can absorb the spices without becoming too soft.
- Almond meal or finely ground almonds are the best replacement for cashew powder. I use whichever one I have available.
- Cashew butter or almond butter can also work in place of the powder. Start with the same quantity and add more only if needed. The finished curry will be softer and slightly creamier rather than completely dry.
- You can make this stir fry without spinach. Add 1 to 2 tablespoons of water while cooking so the spices and nut powder coat the bell peppers evenly.
- Kale or collard greens can replace spinach. Chop them finely and cook them for a few extra minutes because they take longer to soften.
Nutrition
Calories: 127kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 597mg | Potassium: 340mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1888IU | Vitamin C: 120mg | Calcium: 31mg | Iron: 2mg
