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Masala Bell Pepper Curry

From Statesboro Market2Go

<p>A richly flavored vegan curry made with locally grown peppers! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: manjulaskitchen.com (Entered by Ariana Giddens)
Serves: 4
Vegan!

Ingredients
2 medium sized Bell peppers (preferably green) (cut into bite size pieces)
FOR THE SPICE MIX:
1 teaspoon Oil
1/4 cup Broken cashews
1 tablespoon Sesame seeds
1 tablespoon Coriander
1 tablespoon Coconut powder
FOR THE GRAVY:
3 medium sized Tomatoes (chopped)
1 tablespoon Ginger root (cut into small pieces)
1 tablespoon Chili peppers (chopped)
2 tablespoons Oil
8 Fenugreek seeds (methi dana)
1 teaspoon Cumin seeds jeera
1/4 teaspoon Turmeric haldi
1/8 teaspoon Asafetida hing
1 teaspoon Red chili powder lal mirch
1/2 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoon Garam masala
Rice for serving

Step by Step Instructions
  1. Heat 1 teaspoon of oil in a pan, then add the cashews, sesame seeds, and coriander seeds. Stir fry on low for 2 minutes, then turn off the heat and stir in the coconut powder. Once cooled, stir in 1/4 cup water to form a paste. Set aside.
  2. Blend the tomatoes, ginger, and chili pepper into a paste, then set aside.
  3. Heat 2 tablespoons of oil over medium heat, then add the cumin seeds, fenugreek seeds and asafetida. Stir, then add the prepared tomato & pepper paste. Add turmeric, salt, sugar, and red chili powder and stir fry for 2 minutes.
  4. Add the spice paste to the pan and cook stirring for 2 to 3 minutes. Add the bell pepper and 1-1/2 cups of water. Bring the mixture to a boil.
  5. Lower the heat to medium-low and let simmer for 6 to 8 minutes. If the gravy is too thick add more water. Sprinkle in the garam Masala, then cover the pan.
  6. Serve over rice.

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