Spicy Tomato and Pepper Curry

By Zaynab Issa

Published May 19, 2026

  • Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
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Ready In
50 min
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This is a riff on North Indian tomato curry, a slightly sweet and spiced onion- and tomato-based vegetarian dish. Here, sliced bell peppers get added alongside the tomatoes to stew down until tender. The fenugreek seeds are optional, but they impart a unique nutty, maple-like flavor that complements the sweetness of the peppers and tomatoes. For less heat, omit the serrano chiles altogether. For a heartier meal, serve with grilled meat or fish or create divots in the skillet of curry for simmering eggs.

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Ingredients

Yield:4 servings

  • 3 tablespoons olive oil 

  • 1 large yellow onion, thinly sliced 

  • Kosher salt, such as Diamond Crystal

  • ½ teaspoon fenugreek seeds, optional 

  • 6 garlic cloves, finely grated 

  • 2 teaspoons ground cumin 

  • 1 teaspoon ground coriander 

  • 1 teaspoon Kashmiri chile powder, or other red chile powder 

  • ½ teaspoon ground turmeric 

  • 5 Roma tomatoes, finely chopped 

  • 3 large bell peppers, halved crosswise and sliced ¼-inch thick 

  • 1 to 2 serrano chiles, thinly sliced, deseeded if desired for less heat, plus more for serving 

  • Warm roti, pita or crusty bread, for serving 

  • Lemon or lime wedges, for serving

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat olive oil in a Dutch oven or a large, high-sided skillet over medium-high. Add onion, season with 1 teaspoon salt and cook, stirring often, until softened and browned, 8 to 10 minutes. 

  2. Step 2

    Meanwhile, if using, add fenugreek seeds to a mortar and pestle or spice grinder and grind to a coarse powder.

  3. Step 3

    Return to the skillet: Add garlic, cumin, coriander, Kashmiri chili powder and turmeric to the onion. Stir to combine and toast the spices, about 30 seconds. Add the tomatoes, bell peppers, 1 teaspoon salt and 1 cup of water. Stir to combine, bring to a boil, and cook, stirring occasionally, until the onions and tomatoes have broken down, the peppers are tender, and the curry has thickened, 20 to 25 minutes. Taste and adjust for salt if desired.

  4. Step 4

    Serve with roti, pita, or crusty bread for scooping and lemon or lime wedges for squeezing over.

Tip

  • Curry can be made up to 3 days in advance and stored in an airtight container. Freeze leftovers for up to 2 months.

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Comments

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Anne

Should the serrano peppers be added with the bell peppers? They weren’t listed in the steps so I forgot to do that, but had pretty much doubled up on the other spices (cumin, coriander, chile powder, and turmeric), so really didn’t miss the serranos. Served with chicken breast seasoned with the same spices as the curry, and it was delicious.

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