Capsicum Curry With Roasted Peanuts And Coconut Milk | SpecialDesiRecipes

 Capsicum Curry With Roasted Peanuts And Coconut Milk | SpecialDesiRecipes

"Creamy Capsicum Curry With Crunchy Peanuts & Coconut Essence"

The vibrant flavors of this creamy capsicum curry, where sweet, smoky roasted peanuts meet the rich, velvety smoothness of coconut milk. Fresh capsicum is sauteed to perfection, adding a delightful crunch, while the subtle spice blend brings warmth and depth to each bite. Infused with aromatic spices and added with a nutty, roasted peanut crunch, this curry is a perfect balance of texture and flavor. A wholesome dish that's both comforting and exotic, it's a must-try for those looking to elevate their everyday meals with a touch of culinary magic.

This capsicum curry is quite easy to make, even for beginners. The recipe involves basic cooking techniques like sauteing vegetables, roasted peanuts, and simmering coconut milk to create a rich, flavorful curry. Most of the ingredients are commonly found in the kitchen, and the steps are straightforward with minimal preparation work. It takes around 30-40 minutes from start to finish, making it a simple yet impressive dish for a quick weeknight dinner or a special occasion!!

Firstly, we need fresh coconut milk or buy readily available coconut milk. Making coconut milk at home brings a world of benefits that store-bought versions often lack. When you prepare fresh coconut milk, you're getting the purest, most natural form, free from additives, preservatives, and thickeners commonly found in packaged options. This homemade version retains the full nutritional profile of coconuts, offering healthier fats, better flavor, and a silkier texture, which enhances the richness of your dishes.

Moreover, fresh coconut milk elevates your cooking with its authentic taste and aroma adding depth and a delicate sweetness that store-bought varieties simply can't match. It's also an excellent way to ensure your coconut milk is 100% gluten-free, dairy-free, and unprocessed, ideal for clean wholesome eating.

While it takes a bit more effort, the reward is a much fresher, nutrient-dense, and flavorful base for your curry, making the dish taste richer and more indulgent. For an authentic culinary experience, nothing beats the vibrant freshness of homemade coconut milk!!

This capsicum curry with roasted peanuts and coconut milk is loaded with vitamins A & C, capsicum, Coconut milk provides healthy fat, a good source of protein and fiber from peanuts, anti-inflammatory properties from spices finally this recipe is suitable for gluten-free and dairy-free diets, making it accessible to a wide range of dietary preference.

Overall, it's a nourishing and flavorful meal that can support your health while delivering a satisfying culinary experience.

Video Recipe Od Capsicum Curry With Roasted Peanuts & Coconut Milk

Ingredients:

• Capsicum - 300g
• Coconut Milk - 300ml
• Roasted Peanuts - 1/2 Cup  ( Crushed )
• Oil - 4 Tbsps.
• Mustard seeds - 1 Tsp.
• Cumin Seeds - 1 Tsp.
• Sesame Seeds - 1 Tbsp.
• Curry Leaves
• Methi Leaves
• Ginger Garlic Paste - 1/2 Tbsp.
• Turmeric Powder - 1/4th Tsp.
• Tomato - 1 Big
• Onion - 2
• Green Chillies - 4
• Dry Red Chillies - 2
• Red Chilli Powder - 1/2 Tbsp.
• Turmeric Powder - 1/4th Tsp.
• Coriander Leaves
• Amchur Powder - 1 Tsp
• Garam Masala - 1 Tsp.
• Coriander Seeds Powder - 1 Tsp.
• Salt - As Required.

Preparation:

Roast The Peanuts:

• Dry roast the peanuts in a pan over medium heat until they are golden and aromatic. Let them cool slightly.
• Once Cooled, coarsely grind the peanuts using a blender or mortar and pestle. Set Aside.

Prepare the Coconut Milk:

Take a fresh coconut, break and chop the coconut.

Add hot water and blend the coconut to extract the milk. Set aside.

Preparing the curry:

• Heat oil in a pan. Add mustard seeds, cumin seeds, and dry red chilies, and let them splutter.
• Then add methi leaves and curry leaves, and saute till it releases aroma.
• Then add sesame seeds. ginger garlic paste,  and turmeric powder and saute till the seeds splutter and release aroma.
• Then add red chili powder, garam masala, amchur powder and saute and add capsicum, onions, green chilies and roasted peanuts ( crushed) and milk well.
• Pour in the coconut mil and stir to combine with the capsicum and spices.
• Then add chopped tomatoes mix well and cook for about 10 Minutes.
• After 10 minutes adjust consistency by adding water if needed and gain close and cook.
• Bring the curry to a gentle simmer and let it cook for 5-7 minutes to allow the flavors to meld.
• Add salt to taste and check the seasoning.
• Garish with freshly chopped coriander leaves and coriander powder.
• Serve the capsicum curry with steamed rice, roti, or naan for a heart, comforting meal.

This creamy, nutty curry offers a perfect balance of flavors with the rich coconut milk and crunchy roasted peanuts complementing the soft capsicums.