This is a lightening fast post for a lightening fast curry. Now that spring is here, Paulo and I have been working diligently on the yard and the house, getting them both into good order for the coming summer. With little spare time, we want to eat good meals, as always, but meals that can be made quickly and easily. This curry is perfect. I used red bell peppers, because that is what I had on hand. But any veggies can be substituted, whatever you have in your refrigerator, pantry, or cupboards. Although I will say that the sweetness of the peppers contrasted nicely with the greenly sharp onion and that hint of spicy heat, smoothed by the creaminess of milk. Any veggies, though, when blended with coconut milk and curry, become a dish that seems far more luscious than healthful.
Sweet Pepper Curry
2 lbs red bell peppers
6 green onions (about 5 oz)
1 yellow onion
2 T oil
2 T curry powder
14 oz can coconut milk
10 oz can tomatoes with green chiles
Core and seed the peppers, then cut them thinly lengthwise. Slice the green onions crosswise on the diagonal into 2″ lengths. Halve the yellow onion lengthwise, then thinly slice lengthwise.
In the oil saute the yellow onion until translucent and softening. Add the pepper slices and continue sauteing until the peppers have begun to soften, another 5 minutes or so. Add the curry powder and 3/4 tsp salt. Stir to incorporate. Pour in the milk and the tomatoes with their juice, blend thoroughly, and bring to a boil. Cover the pan, turn down the heat, and simmer gently until the peppers are soft and sweet, about 15 minutes. Stir in the green onions and simmer for another 5 minutes or so. (The green onions should retain a bit of resilience, to contrast with the soft peppers.) Add more salt, if needed, along with a few grinds of black pepper. Serve over basmati or jasmine (or really any other type of) rice.