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Vegetarian - Vegan - Explorer

sobhna's recipe capsicum chickpea flour curry recipe


Serves 4

  • 2 tablespoons of oil

  • 1 teaspoon of mustard seeds

  • Pinch of asafoetida

  • 2 medium sized capsicums diced into 1cm squares

  • 1 tablespoon of Sobhna's Authentic Original Curry Paste

  • Salt to taste

  • 3 tablespoons of chickpea flour

  • 0.5 teaspoons garam masala

  • Juice of 1 lemon



  1. Heat oil in a wok on high heat. Add mustard seeds when the oil is ready, along with a pinch of asafoetida.

  2. Add diced capiscum and stir continuously for one minute on a low heat.

  3. Stir in the curry paste and salt to taste. At this stage you can add green chilli or chilli powder for extra heat.

  4. Reduce heat to low, and cover and cook for 2 minutes.

  5. Uncover, and sprinkle over the top of the capsicums the chickpea flour

  6. Cover and cook on a low heat for 2 minutes.

  7. Uncover and gently stir the capsicums so that they are coated with the chickpea flour and cook for a further 2 minutes covered on slow heat.

  8. Remove from heat, add garam masala and squeeze of lime juice before serving with warm roti or in a wrap with salad.

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