Creamy Bell Pepper Chickpea Curry

This bell pepper curry with chickpeas is a wonderfully aromatic dish that impresses with its intense spices and creamy coconut milk. The combination of sweet pointed peppers and protein-rich chickpeas creates a balanced, satisfying meal that can be on the table in just 20 minutes.

When I prepared this curry for the first time, I was thrilled by how much flavor it develops in such a short time. The sweet pointed peppers give the dish a pleasant freshness, while the chickpeas provide a satisfying component.

Main Ingredients

• Pointed peppers: Give the curry its characteristic sweetness and fresh note
• Chickpeas: Provide plant protein and a pleasant, firm texture
• Coconut milk: Ensures the creamy consistency and softens the spiciness of the seasonings
• Spices: The combination of cayenne pepper, cumin, and coriander creates the authentic Indian aroma

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Detailed Preparation

Prepare vegetables

Peel the onion and cut into small, uniform dice. Peel the garlic and finely chop or press through a garlic press. Wash the tomatoes and cut into small cubes. Wash the pointed peppers, remove seeds, and cut into pieces about 1 cm in size. Place the chickpeas in a sieve, rinse under running water, and drain well. Wash the fresh parsley, shake dry, and finely chop. If using a fresh green chili, wash it, remove seeds (for less heat), and cut into thin rings.

Create spice base

Heat some neutral oil (such as canola or sunflower oil) in a large pot or deep pan. Sauté the diced onion until translucent over medium heat, about 2-3 minutes. Add the chopped garlic and sauté for another 30 seconds until fragrant but not brown. Now add the spices - cayenne pepper, cumin, and ground coriander - and briefly sauté to release their flavors. This takes about 30 seconds to 1 minute and is an important step to release the full aroma of the spices.

Develop curry

Add the diced tomatoes to the pot and simmer while stirring for about 2 minutes until they slightly break down and form a creamy consistency. Add the pepper pieces and cook for about 2 minutes. Add the drained chickpeas and coconut milk to the pot and mix everything well. Season with salt to taste and let the curry simmer over medium heat for about 5-7 minutes until the peppers are soft but still firm to the bite and the sauce has slightly thickened.

Finalize and serve

Before serving, adjust salt to taste and garnish with rings of fresh green chili for additional heat if desired. Sprinkle the curry with chopped fresh parsley. Serve hot with fragrant basmati rice or fresh naan bread. A dollop of plain yogurt or raita can be a pleasant addition to balance the spiciness.

I've found that this curry tastes particularly good when I prepare it the day before and let it sit overnight. The flavors then have time to develop, and the result is even more intense. A splash of lime juice just before serving also gives the curry a fresh note.

Indian Flavor Wonder

This bell pepper curry with chickpeas is a wonderful example of the aromatic diversity of Indian cuisine. The combination of different spices creates a complex taste experience that is both savory and slightly spicy. The coconut milk brings a pleasant creaminess and softens the heat, while the sweetness of the peppers provides balance. The chickpeas are not only an excellent source of protein but also absorb the flavors of the spices excellently. This dish is a perfect introduction to vegetarian Indian cuisine and impresses with its simplicity and flavor.

Serving Suggestions

This versatile curry harmonizes with various side dishes:

• With fragrant basmati rice for a traditional combination
• With fresh naan bread for sopping up the delicious sauce
• With a cooling raita (yogurt with cucumber and mint) for a temperature contrast
• With a cilantro chutney for additional freshness and depth of flavor

Variation Possibilities

The basic recipe can be creatively adapted:

• Add carrots, cauliflower, or peas for more vegetables
• Add tofu or tempeh cubes for a more protein-rich version
• Stir in a spoonful of Greek yogurt for an even creamier result
• Sprinkle roasted cashews on top before serving for a nuttier flavor

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Storage

The finished curry keeps in the refrigerator for up to 3 days in an airtight container. To reheat, simply heat in a pot over medium heat or warm in the microwave. If the sauce has become too thick, simply add a little water or coconut milk. The curry is also suitable for freezing and keeps frozen for up to 3 months.

After preparing this dish several times, I can say that it's a perfect example of how to create a flavorful, balanced dish with few ingredients and in a short time. It's excellent for a quick weeknight when you have little time to cook but don't want to compromise on flavor. The combination of spices, coconut milk, and vegetables makes it a dish that appeals to both vegans and meat eaters.

Frequently Asked Questions

→ Which type of bell pepper works best?

For this curry, pointed peppers are ideal as they are sweeter and more tender. However, you can also use regular bell peppers in any color - red peppers give a slightly sweeter note, green ones have a slightly more bitter taste.

→ Can I use dried chickpeas?

Yes, dried chickpeas are a good alternative. But soak them overnight and cook them for about 45 minutes before using in the curry, until they are soft.

→ How spicy is the curry?

With the amount of cayenne pepper specified, the curry is mild to medium spicy. You can adjust the heat to your taste by using more or less cayenne pepper or fresh chilis.

→ Can I prepare the curry in advance?

Absolutely! The curry actually tastes even better the next day as the flavors have time to develop. Store it in the refrigerator and reheat slowly, possibly with some additional liquid.

→ Which rice variety pairs best with it?

Basmati rice is the classic choice for Indian curries as it is light and aromatic. But you can also use jasmine rice, brown rice or even quinoa as a healthy alternative.

→ Is the curry possible without coconut milk?

Yes, you can replace the coconut milk with cream, creamy plant milk or even Greek yogurt. The result will taste somewhat different, but will still be creamy and delicious.