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Peas, bell pepper, cashews in tomato cilantro curry. Another quick veggie curry, full of flavor and great for weeknights. Vegan and Gluten Free Recipe. Jump to Recipe
- 2 cups cilantro leaves and small stems
- 2 medium tomatoes
- 1 Serrano pepper
- 2 garlic cloves
- 1 inch ginger
- 1/2 medium onion chopped
- 1 bay leaf
- 1 clove(laung)
- 1 Tablespoon oil
- 1 teaspoon dried fenugreek(methi) leaves (optional, I love the slight bitterneess from the fenugreek leaves)
- 1/2 chili flakes
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon sugar
- In a blender, blend tomatoes, serrano pepper, cilantro, garlic and ginger with a little water and keep aside.
- In a large pan, add a teaspoon oil and chopped onion, bay leaf and clove and cook at medium heat until onions are golden brown.
- Add in the cilantro tomato puree.
- Keep cooking on medium low heat, partially covered for 20-30 minutes till the puree thickens and leaves the sides of the pan.
- Add in dried fenugreek leaves, salt, sugar and chili flakes and mix well.
- Cook for another 5 minutes until its a thick paste. Taste and adjust for salt and spice.Store or use as needed.
- If using frozen curry, thaw for half an hour, then add to a heated pan with a little oil.. Skip this step if using fresh curry.
- In the pan with the simmering curry, add some peas, green or red bell pepper chopped and some chopped cashews., some salt to taste and water. Cook for 7-10 minutes until peas are done. Serve hot with roti/Chapati!, pickles and sliced onions and tomatoes topped with salt pepper and salad!
Peas, Bell Pepper, Cashews in Tomato Cilantro Curry.
Ingredients
- 2 cups cilantro leaves and small stems
- 2 medium tomatoes
- 1 Serrano pepper
- 2 garlic cloves
- 1 inch ginger
- 1/2 medium onion, chopped
- 1 bay leaf
- 1 clove, (laung)
- 1 tablespoon oil
- 1 teaspoon dried fenugreek, , methi leaves (optional, I love the slight bitterneess from the fenugreek leaves)
- 1/2 chili flakes
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon sugar
Instructions
- In a blender, blend tomatoes, serrano pepper, cilantro, garlic and ginger with a little water and keep aside.
- In a large pan, add a teaspoon oil and chopped onion, bay leaf and clove and cook at medium heat until onions are golden brown.
- Add in the cilantro tomato puree.
- Keep cooking on medium low heat, partially covered for 20-30 minutes till the puree thickens and leaves the sides of the pan.
- Add in dried fenugreek leaves, salt, sugar and chili flakes and mix well.
- Cook for another 5 minutes until its a thick paste. Taste and adjust for salt and spice. Store or use as needed.
Additions to curry
- If using frozen curry, thaw for half an hour, then add to a heated pan with a little oil.. Skip this step if using fresh curry.
- In the pan with the simmering curry, add some peas, green or red bell pepper chopped and some chopped cashews., some salt to taste and water. Cook for 7-10 minutes until peas are done. Serve hot with roti/Chapati!, pickles and sliced onions and tomatoes topped with salt pepper and salad!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.