RED BELL PEPPER AND SHALLOT CURRY

RED BELL PEPPER AND SHALLOT CURRY image

Yield 6 Servings

Number Of Ingredients 10

½ cup vegetable oil
1 Tbsp. cumin seeds
3 cups thinly sliced shallots (about 10 large shallots)
1 bunch green onions (about 6), white and pale green parts separated from dark green parts, all chopped
1 lb. plum tomatoes (about 4 large), chopped
3 large jalapeno chiles, seeded, finely chopped
1 tsp. ground turmeric
1 tsp. paprika
1 tsp. black mustard seeds*
3 large red bell peppers, thinly sliced

Steps:

Heavy vegetable oil in heavy large skillet over medium-high heat. Add cumin seeds and cook until aromatic (do not allow seeds to turn dark brown), about 30 seconds. Add shallots and white and pale green parts of green onions. Cook until golden brown, stirring often, about 8 minutes. Add tomatoes, jalapenos, turmeric, paprika, and mustard seeds to skillet. Simmer mixture until oil begins to separate, about 10 minutes. Add bell peppers and reduce heat to medium-low. Cover skillet and cook until bell peppers are soft, stirring frequently, about 10 minutes. Season curry to taste with salt and pepper. Stir in chopped dark green parts of green onions.