Bell Pepper, Tomato, and Potato Indian Curry

Ingredients and Weight:

• 3 red bell peppers (1 pound)
• 3 yellow bell peppers (1 pound)
• 3 orange bell peppers (1 pound)
• 2 Roma tomatoes (1 pound)
• 3 russet potatoes (1.5 pounds)
• 1 tablespoon olive oil
• 1 onion (1/2 pound), chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 1 (14.5 ounce) can coconut milk
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Preparation Time:

30 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cut bell peppers and tomatoes into 1-inch chunks. Peel and chop potatoes into 1-inch cubes.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened.
3. Add garlic, ginger-garlic paste, turmeric, cumin, coriander, and red chili powder. Cook for 1 minute, stirring constantly.
4. Add bell peppers, tomatoes, and potatoes. Cook for 5 minutes, stirring occasionally.
5. Pour in coconut milk and chicken broth. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
6. Garnish with fresh cilantro.

Nutritional Information:

Calories: 250 per serving (1 cup) Fat: 10 grams Carbohydrates: 40 grams Protein: 10 grams

Dish Characteristics:

• Vibrant colors
• Aromatic spices
• Creamy and flavorful sauce
• Tender vegetables
• Comforting and satisfying

User Comments:

• "Absolutely delicious! The combination of bell peppers, tomatoes, and potatoes is a perfect balance of flavors." - Sarah W.
• "I'm not usually a fan of Indian food, but this curry is amazing. It's not too spicy and has a great creamy texture." - John D.
• "This dish is easy to make and perfect for a quick and satisfying meal. I highly recommend it!" - Jennifer M.

Special Precautions and Tips:

• Adjust the amount of red chili powder to your desired spice level.
• If you don't have ginger-garlic paste, use 1 teaspoon grated fresh ginger and 1 clove minced garlic.
• Serve this curry with rice, naan bread, or your preferred accompaniment.