Sautéed Potatoes & Bell peppers (Aloo Capsicum recipe)
I remember before I chose a plant based, vegan lifestyle I never cared much for potatoes. I always thought they would make me fat! Having battled obesity in my teens, understanding and developing a healthy relationship with food took me a long time of trial and error.
Now I know that potatoes ( and other starchy foods ) can actually provide good energy, vitamins & minerals and can be very beneficial for us, as long as these foods are eaten in moderation (balance is always key) and as long as they are all natural and as far as possible, unprocessed.
1/2 cup of potatoes is the ideal serving size (only 52 HEALTHY calories). It's important to note that the way potatoes are cooked makes all the difference. I would stay away from oily and fried potatoes. Remember that movie "The Martian" where he pretty much totally survives on potatoes alone? Theres got to be some truth to that. Here are some of the many benefits of potatoes.
India has a large percentage of people who follow a vegetarian lifestyle, and potatoes (aloo) for them are everything! This is a very popular dish and an easy recipe for beginners. It pairs well with indian flat bread or rice/quinoa, couscous or even with just a simple salad (see image of how we made it). Its filling, nutritious and the spices in it makes it extremely healing. Definitely one of PJ's favorites, and has come to be one of my go to dishes when we want something quick and full of flavor!
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- 2 Medium potatoes
- 1 Medium red or green bell pepper
- 1/2 Medium onion (optional)
- 1 tsp Cumin powder
- 1 tsp Turmeric powder
- 1/4 tsp Cayenne pepper
- Sea salt (to taste)
- Fresh Coriander / Cilantro , chopped or torn to top off
- Cut each potato in 2 halves and boil until half cooked. Peel and chop into about 1 inch cubes
- Wash and cut bell pepper and onion into 1 inch squares
- In a pan, heat 1 Tbsp oil and add in potatoes. Cook for a minute on medium heat.
- Add in the peppers and onions and cook for another minute.
- Now add in Turmeric, Cayenne, Cumin powder and Sea salt.
- Cook for another 1 minute. Splash with a 1/4 cup water and cover with lid. Cook for 2 minutes until water is soaked up and potatoes are cooked through.
- Note : at this point, if the potatoes aren't fully cooked, you can add some more water and cover to cook further until they are tender. You might notice that the water tends to thicken quickly to form a gravy - leaving it like that is delicious too, because you can enjoy it with steamed brown rice :) (See image)
- Take off heat and top with fresh coriander before serving.
We paired our aloo capsicum with quinoa and a homemade salad of tomatoes, cucumber and avocado with lemon and some more cilantro. YUM!
PS - I used whole cumin seeds and some mustard seeds this recipe (just because we had some) along with Tree of Lif3 cumin powder. The taste of the dish stays just the same if you use just cumin powder too!
All feedback is appreciated :D