Capsicum Peanut Curry

Sometimes, the usual dal-chawal or sabzi-roti routine can get a little boring, right? That’s when you need a dish that’s quick, interesting, and packs a punch of flavour—something that wakes up your taste buds and makes you look forward to lunch/dinner. Thats exactly what this Capsicum Peanut Curry is!

It’s a delicious mix of crunchy bell peppers and roasted peanuts, tossed together with aromatic spices. Trust me, this is the kind of recipe that’ll have everyone at the table asking for seconds (and the recipe!)

What I love about this curry is how it brings together the best of both worlds: the freshness of capsicum and the rich, nutty goodness of peanuts. It’s the ultimate “fridge rescue” meal—when you have a couple of bell peppers lying around and a handful of peanuts, you’re just 20 minutes away from a restaurant-worthy curry.

Plus, Bell Pepper Sabzi is the kind of dish that’s as perfect for a weeknight dinner as it is for impressing unexpected guests. No fancy ingredients, no complicated steps, just pure, raw flavours.

If you’re someone who likes to experiment in the kitchen or simply wants to add a new favorite to your regular meal rotation, Capsicum Peanut Curry is a must-try. It’s naturally vegan, and is super customizable.

Whether you like it spicy, tangy, or a bit creamy, there’s room to make it your own. So, grab those bell peppers, raid your pantry for some peanuts, and let’s cook up something truly special that’ll make you fall in love with simple home cooking all over again!

Why you will like this Capsicum Peanut Curry

Easy & Quick Recipe : Most versions of this bell pepper curry can be made in 20–30 minutes, making it ideal for busy days or last-minute meals.

Deliciously Nutty: Roasted peanuts add a rich, creamy texture and a nutty flavor that’s both unique and tasty.

Customizable: Adjust the spice, tang, and texture to your liking. Add other veggies if desired. You can also add coconut for extra richness or keep it simple with just peanuts and spices.

How to make Capsicum Peanut Curry

On a low flame, dry roast the peanuts till they turn golden brown. Cool to room temperature. Make a slightly coarse powder.

Chop big, green bell pepper into medium sized cubes.

Add oil to a pan. Once hot, add cumin seeds. Once it splutters, add finely chopped onion and saute till colour of the onion changes.

Add the bell pepper. Add salt as needed, turmeric powder, red chilli powder, cumin powder, coriander powder. Mix well. Add the peanut powder, garam masala powder. Mix again. Sprinkle little water.

Close the pan and cook for 5 minutes or until the capsicum is cooked. Open, garnish with a handful of finely chopped coriander leaves. Serve.

Serving Suggestions

With Indian Breads: Serve the bell pepper sabzi with Roti, or Paratha for a wholesome meal.

With Rice: The capsicum peanut masala pairs beautifully with steamed rice, jeera rice, or even a simple dal rice combo.

Lunchbox Friendly: This semi-dry curry is perfect for lunchboxes as it doesn’t get soggy and stays fresh for hours.

Side Dish: Serve as a side with any Indian thali or meal.

Tips & Suggestions

Crunch Matters: For best results, cook capsicum until just tender but still a bit crunchy. Overcooking can make them mushy and less flavourful.

Using Peanuts: Roasting peanuts well brings out their flavour. You can use them with or without the skin.

Tangy Twist: Tamarind, amchur powder, or lemon juice adds a tangy taste to this dish. Add according to your taste.

Spice Level: Make it as spicy or mild as you like by adjusting the chilli powder or by adding green chilies.

Add-Ons: Grated coconut or a little sesame seeds can be added for extra richness. Green chillies, finely chopped garlic also make great additions to the dish.

Make Ahead: This curry stays good in the fridge for up to 2 days.