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oconut bell pepper curry served with nan and rice
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5 from 3 votes

Vegan Coconut Bell Pepper Curry

This Vegan Coconut Bell Pepper Curry is a easy one pot dish loaded with warm spices and creamy coconut milk. Incredibly easy and delicious dish made in the instant pot.

Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, Main Course
Cuisine: Indian
Servings: 6
Author: Madhavi

Ingredients

  • 12-15 Colored mini bell pepper
  • 1 large onion, diced
  • 3 medium medium tomato, chopped
  • 1.5 tablespoons ginger pieces
  • 4 garlic cloves, peeled and diced
  • 1 teaspoon tomato paste
  • ½ cup coconut milk
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder i used Kashmir chili powder which is mild
  • 1 teaspoon curry powder or to taste
  • 1 teaspoon garam masala or to taste
  • ¼ teaspoon sugar or brown sugar
  • 1 cup 1 cup water

  • Salt to taste

  • 1 tablespoon + 1 teaspoon oil
  • Handful of mint leaves

  • 1 - 2 teaspoons Lemon juice

Instructions

Pan frying the peppers-

  • (To save time, pan fry the peppers while the sauce is cooking in the instant pot)
  • Wash the peppers and with the help of pairing knife slightly slit the peppers in the middle.
  • Heat 2 tsps of oil in a pan and add the peppers and fry them until soft and few brown spots.
    Turn them occasionally to avoid burning. Set a side.

Making the Curry-

  • Select the sauté mode on your instant pot, adjust the setting to high pressure.Once the pot gets hot add the oil and add onion, ginger and garlic. Cook for two to three minutes till onion gets soft.
  • Add the tomato and cook for two minutes.
  • Add the turmeric powder, red chili powder, curry powder, garam masala, tomato paste and salt and cook for 30 seconds. (Curry powder can be replaced by coriander powder, cumin powder and garam masala)
  • Add the coconut milk and water and stir to combine.
  • Press the cancel button, close the lid and adjust the vent to the sealing position.
  • Press pressure cooker or manual and cook for 6 minutes on high. Let the pressure release naturally, takes about 10 to 15 minutes.
  • Use a hand blender to purée the mixture. If using a regular blender to purée, let the mixture cook before grinding.
  • Add the sugar, lemon juice, mint and pan fried peppers. If you feel the curry is thick , you can add some water. Press the sauté mode and cook for 5 minutes till the sauce thickens slightly and peppers absorb the flavors of the sauce.
  • Taste the sauce and adjust accordingly. Serve bell pepper curry with flat bread or rice.