Bell Pepper with Potatoes in a peanut coconut curry

I know I know, a lot of bell pepper recipes. Over the summer I rediscovered bell pepper in a whole new way. Like I mentioned DD2 likes anything cooked with bell pepper but me not so much, primarily I don't seem to digest it well. But ever since I started growing them I have realized that they are not as big as the ones in the store and also not as filled with water - succulent is the word I was looking for.

The ones I have in my garden are nice and crunchy and not as gas producing as the store bought ones. Well anyway who isn't proud of the fruits of their labor? Once I got over the flatulence problem a whole array of recipes opened up where bell peppers could be used. So this one is a creamy peanut coconut curry with Bell Pepper and Potatoes. It is one of the best. Pairs well with either rice or any Indian bread.


The combination of bell pepper and potatoes works very well in a peanut coconut curry with a hint of tomatoes.

Sauté the ingredients under the sauce section and blend it to a smooth paste.
In a wide mouthed pan, heat the oil, add seasonings followed by the potatoes and bell pepper. When half cooked add the spice paste and enough water.
Cook till the potatoes are completely cooked and desired consistency is reached.

This peanut coconut curry is versatile that it can be used with any vegetable of choice. It is almost like this combination was made for each other. I for one would not have tried them together if I did not have both home grown potatoes and bell peppers harvested and just waiting to be cooked fresh :)

Bell Pepper with Potatoes in a peanut coconut curry
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients

1. *6-8 Bell Peppers - seeds and the white ribs removed and diced (about 3 cups)
2. 2 medium sized white potatoes about 2-3 cups
3. 1/2 cup of diced red onions
4. seasonings: curry leaves, 1/4 tsp mustard seeds, a pinch of cumin seeds
5. salt to taste
6. 1/2 tbsp oil
For the sauce
7. 1/2 cup of onions
8. 1 inch ginger chopped
9. 3 tomatoes chopped about 3/4 cup
10. 1/4 cup of grated fresh coconut
11. 1/2 cup of roasted peanuts
12. 4 red chilies
13. Note:*These are home grown bell peppers much smaller than the store bought ones. If using store bought about 2 medium sized ones would suffice.

Method

1. In a saute pan, heat oil saute the onions, chilies and ginger and when the onion starts to brown add the tomatoes and saute till mushy.
2. Add the grated coconut and the peanuts, saute for a minute and turn off the heat and let cool.
3. Add the sauteed ingredients to a blender along a 1/4 cup of water and blend to a fairly smooth paste.
4. In a wide mouthed saute pan heat oil and add the seasonings, when the mustard starts to pop, add the onions and saute till translucent.
5. Add in the potatoes and sauté for a few minutes and then the bell pepper and sauté till they start to blister.
6. Add in the blended paste and a about a cup of water (or more if you want a slightly loose curry) and salt.
7. Cook for about 6-8 minutes till the potatoes are fully cooked.

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Bell Pepper and Mushroom Omelet

Preparing lunch for the kids in the morning when you are hardly awake is not an easy task but has to be done. If you can cook something they enjoy and it has a few vegetables it definitely is a good thing at least in my books. Eggs are something that most kids enjoy so if it can be made a bit more nutritious but without a lot of work that would be a good thing isn't?

DD2 likes bell peppers and mushrooms so adding to them while making an omelet was a no-brainer. This way we both get what we want. She gets an omelet sandwich and I clear my conscience saying she at least got to eat some vegetables for lunch. Smart don't you think? ;)

I used oyster mushrooms but any kind of mushroom is fine really. Here is the recipe in pictures,

Saute the onions, jalapeno, bell pepper and mushroom and set it aside. Whisk the eggs.
Mix the cooked vegetables into the whisked egg. Heat a sauce pan grease it and add about a 1/4 cup of the egg mixture. Cook on one side.
Flip the omelet and cook on the other side. Toast the bread, spread the cheese and melt it. Spread the spice spread if wanted.
Place the omelet on the melted cheese and close the bread with the other slice.

Bell Pepper and Mushroom Omelet
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients

1. 2 eggs
2. 1/2 Red Onion or 4 shallots diced fine
3. 3 Small Bell Peppers seeds removed and diced (about 3/4 cup)*
4. 1/2 cup of diced mushrooms
5. 1 jalapeno de-seeded and diced or 1 green chili
6. salt to taste + 1/4 tsp of black pepper powder
7. 1/2 tbsp olive oil
For the sandwich
8. pepper jack or any cheese of choice
9. 2 slices of bread
10. 1/4 tsp ghee
11. Note:* These are home grown smaller sized bell pepper, in a store bought one a 1/2 or 3/4 should be about the same.

Method

1. In a saute pan, add the oil and when hot add the onions and chopped chilies and when the onions become translucent add in the bell peppers.
2. Saute till the bell peppers are fully cooked and the onion is starting to turn color.
3. Add the diced mushrooms with salt and pepper and cook for 2-3 minutes. Turn off the heat and let cool a bit.
4. Crack open the eggs in a vessel and whisk till frothy and add the cooked vegetables to it.
5. Set a small pan to heat, add a tiny bit of oil and add about a 1/4 cup of the egg mixture.
6. Let cook on one side, flip and cook on the other side.
7. While the omelet is cooking apply ghee on the bread and toast it in a griddle on both sides till it is slightly browned.
8. Spread the cheese on the both slices of bread and let it melt. I use a toaster but leaving it on the Put the omelet and close with the other piece of bread. If desired add a spicy spread over the omelet (like tomato thokku).

Perfect lunch time sandwich or a morning breakfast.

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