Indian paprika curry

Ingredients for 3 servings:

• 4 tsp sesame seeds
• 1 pack of coconut milk, 200 – 500 ml
• 4 tbsp yogurt
• 4 green peppers
• 1 tsp cumin
• 2 onions
• 1 tbsp tomato paste
• 4 chili peppers, green
• ¼ tsp salt
• ½ tsp turmeric
• ¼ tsp cayenne pepper or chili powder
• ½ tsp sugar
• 6 tbsp oil or ghee

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

can be varied according to taste

Toast the sesame seeds in a pan without fat until they turn light brown. You can also toast a larger amount at once and store it in a screw-top jar in the refrigerator. Deseed the bell peppers and cut them into finger-width strips. Finely chop the onions. Deseed and finely chop the chili peppers. The original recipe calls for hot chili, but medium or mild chili can also be used. Heat 2 tablespoons of oil in a wok and fry the bell pepper strips for a few minutes until they have brown spots and are slightly softened. Sprinkle with 1/4 teaspoon of salt, remove from the pan, and set aside. Add another 4 tablespoons of oil to the hot wok and toast the cumin seeds for a few seconds. Add the onions and toast until light brown. Add the turmeric and 1 teaspoon of salt and deglaze with coconut milk. Depending on your preference, you can use 200–500 ml of coconut milk from a can or a carton. Add yogurt, sesame seeds, tomato paste, sugar, and chopped chilies and simmer for 3-4 minutes. Season with cayenne pepper to taste. Just before eating, add the bell pepper strips to the sauce, heat, and bring to a boil. Serve with basmati rice and/or Indian bread.