Vegan Recipes: Tomato and Capsicum Dry Curry

Updated on May 27, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. My food has less oil and no artificial color.

5 stars for Tomato and Capsicum Dry Curry


Normally, I make tomato and capsicum dry curry when I have less time for making a curry. As tomato and capsicum are vegetables that are always available in the kitchen, I often use them to make this easy dish. As you know, both these vegetables are nutrient rich and fibrous. Onion is also one of the ingredients used here.

This curry is spicy and tangy. It is a dry curry, and hence, you will get the maximum benefit of the vegetables and spices.

Tomato and capsicum curry
Tomato and capsicum curry

Cook Time

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: Serves four people


  • 1 1/2 cup tomatoes, finely chopped
  • 1/4 cup onion, finely chopped
  • 1/2 cup capsicum, finely chopped
  • 1/6 tsp red chili powder
  • 1/2 tsp Rasam powder(recipe given below), or coriander-cumin powder
  • 1 tbsp or more oil
  • 1/2 tsp salt, as per taste
  • 1 tsp sugar
  • 1/2 tsp mustard seeds, for tempering
  • 8 curry leaves, for tempering

Step-By-Step Images and Instructions of Making Tomato and Capsicum Curry:

  • Heat oil in a pan. Throw mustard seeds. Let it crackle. Add curry leaves. Saute for 30 seconds. This is the tempering.
  • Add chopped onion. Saute for a few minutes or till it is transparent.
  • Throw chopped capsicum. Continue sauteing for 3 more minutes. Add chopped tomato. Increase the fire. Mix well.
  • Once the tomato becomes tender and mushy, add rasam powder, red chili powder, sugar, and salt. Mix well, reduce the fire, and cook till most of the water evaporates from it.
  • Tomato and capsicum curry is ready to serve. Serve the curry hot or cold with flatbread or roti. Enjoy the tangy taste.

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Vegetables used for making the Tomato and capsicum dry currychopped vegetables and spicesInitial stage of making the curryThe curry in the final stagesTomato and capsicum dry curry
Vegetables used for making the Tomato and capsicum dry curry
Vegetables used for making the Tomato and capsicum dry curry
chopped vegetables and spices
chopped vegetables and spices
Initial stage of making the curry
Initial stage of making the curry
The curry in the final stages
The curry in the final stages
Tomato and capsicum dry curry
Tomato and capsicum dry curry

Quick Reference for Making the Rasam Powder:

  1. Heat 1/2 tsp oil in a pan.
  2. Add 7-8 fenugreek seeds. Fry till it turns golden.
  3. Let the fire be very low. Add 1 tsp cumin seeds and 2 tsp coriander seeds. Fry for 15 seconds.
  4. Add 6 dry red chilies, 1 tsp grated coconut (optional), and a few curry leaves (optional).
  5. Throw a pinch of asafoetida. Mix well.
  6. Put off the fire.
  7. Keep the pan aside for cooling.
  8. Grind to a smooth powder.

Photos Showing Large Quantity of Rasam Powder

Fried ingredients
Fried ingredients
Rasam powder
Rasam powder

Tomato and Capsicum Dry Curry Nutrition Information:

Nutrition Facts
Serving size: 1
Calories 253
Calories from Fat171
% Daily Value *
Fat 19 g29%
Saturated fat 2 g10%
Carbohydrates 14 g5%
Sugar 3 g
Fiber 5 g20%
Protein 9 g18%
Cholesterol 0 mg
Sodium 7 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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