Recipe: Spicy Peppers in Tomato Sauce

A  mid-week vegetarian option from My Indian Kitchen author Ashia Ismail-Singer.

Recipe by Ashia Ismail-Singer Photo Manja Wachsmuth

Eating a vegetarian meal 2-3 times a week is what I aim to do. And this recipe for Spicy Peppers just hits the spot! Its sweet and crunchy and full of flavor, perfect accompanied by my vegetable pulau rice or serve with some fried eggs and hot paratha. Recipe for this dish is in the link in the bio.

Serves 4–6 Prep time 10 mins
Cooking time 15 mins


1 tbsp oil
¼ tsp cumin seeds
¼ tsp mustard seeds
3 capsicums, deseeded and sliced
4 tbsp tomato passata or blended, chopped tomatoes
¼ tsp turmeric
¼ tsp ground coriander
¼ tsp garlic powder
¼ tsp ground cumin
¼ tsp salt


Heat oil in a saucepan and add the cumin and mustard seeds. When they start changing colour, add the capsicums and cook for 5 minutes. Add the tomato passata or tomatoes, and all the spices. Cook on a low–medium heat for 10 minutes or until the capsicums are cooked.

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From Malawi to Britain to Auckland: Cookbook author Ashia Ismail-Singer’s journey to My Indian Kitchen

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