Capsicum in Coconut Milk is a comforting dish that I learned from my grandmother. The sweet capsicums cook until tender in a velvety coconut sauce, while garlic and spices add warmth and depth. It’s one of those recipes that fills your kitchen with amazing aromas and never fails to make everyone ask for seconds.
About the Recipe
This recipe turns simple ingredients into something special. The capsicums become tender and flavorful as they cook in the coconut milk. The combination of fresh coconut milk, warming spices, and a touch of tamarind creates a perfect balance of flavors. It’s an easy recipe that looks and tastes like you spent hours in the kitchen.
Why You’ll Love This Recipe
You’ll love how the capsicums stay crisp-tender while soaking up the creamy coconut sauce. The recipe uses basic ingredients but creates rich, complex flavors. It’s quick enough for weeknight cooking but special enough for guests. The sauce is slightly sweet, tangy, and creamy – perfect for spooning over rice or bread.
Capsicum in Coconut Milk
Cooking Tips
– Cut capsicums into similar-sized pieces for even cooking
– Don’t skip squeezing the coconut twice – the two different milk consistencies are key
– Keep the heat low when adding coconut milk to prevent curdling
– Toast the spices well before adding other ingredients
– Use fresh coconut for best results
Serving and Storing Suggestions
Serves 4-6 people. Ready in 45 minutes. Serve hot with rice or flatbread. Leftovers keep well in the fridge for 2-3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Mushrooms in Coconut Milk
- Mixed Vegetable Curry
- Coconut Milk Curry with Potatoes
Nutrient Benefits
Capsicums pack vitamin C and antioxidants. Coconut milk offers healthy fats and minerals. Turmeric adds anti-inflammatory benefits, while garlic boosts immunity. This dish is naturally gluten-free and can be part of a healthy vegetarian diet.
Capsicum in Coconut Milk
Ingredients
- 4 to 5 Capsicums (medium)
- 4 tbsp Coconut (grated)
- 1 Onion (large, chopped)
- 1/2 tsp Garlic Paste
- Coriander Leaves (a handful)
- 1 tsp Sugar
- Salt to taste
- 2 tbsp Refined Oil
- 2 Bay Leaves
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tbsp Rice Flour
- 1 tbsp Tamarind Extract
Instructions
- Wash and cut capsicum into fairly large size pieces, chop coriander leaves.
- Add 1 cup boiling water to coconut gratings, keep aside for 15 to 20 minutes.
- When cool, squeeze gratings to extract thick milk. Repeat process by adding 1 1/2 cups boiling water to coconut and take out thin milk. Keep both separate.
- Heat oil, add bay leaves and onion.
- Fry till onion tuns light brown in colour.
- Add garlic paste along with turmeric and chilli powders, fry till oil surfaces.
- Add capsicum pieces and continue frying on low heat till they turn soft.
- Add thin coconut milk with half of the coriander leaves, salt, sugar and tamarind extract. Simmer for a while.
- Mix rice flour with a little water, add to capsicums and allow to cook till gravy is thick and well blended.
- Now add thick milk, rest of the coriander leaves, simmer just once, remove from fire.
- Serve hot.
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Frequently Asked Questions
Q: Can I use canned coconut milk instead of fresh?
Yes, use 1 cup thick coconut milk and 1.5 cups thin coconut milk from cans. The flavor won’t be quite as fresh, but it’s still tasty and saves time.
Which color capsicums work best?
Any color works great. Red capsicums are sweetest, green ones are more earthy. Mix colors for a pretty dish.
How spicy is this dish?
It’s mildly spiced. Adjust the chili powder to your taste. Start with less and add more if needed.
Note: image is for illustration purposes only and not that of the actual recipe.
1 comment
The curry was excellent.. I actually used Red,Yellow and Green Capsicums.. It gave an added treat to the eyes..