Stuffing vegetables is a cooking method used for special occasions. These stuffed peppers (capsicums) are simmered in a coconut-flavored sauce. The capsicums should be the small variety. Red or yellow ones can also be used.
Ingredients: (Serves 6)
- 400 g (14 oz) potatoes, quartered
- 6 small green capsicums (peppers)
- 2 tablespoons oil
- 2 onions, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chilli powder
For the sauce:
- ½ onion, finely chopped
- 6 cloves
- 6 cardamom pods
- 2 garlic cloves, finely chopped
- 2 cm (¾ inch) piece of ginger, finely chopped
- 1 cinnamon stick
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ½ teaspoon chilli powder
- 50 g (1¾ oz) creamed coconut, mixed with 250 ml (8 fl oz/1 cup) water, or 250 ml (8 fl oz/1 cup) coconut cream
Method:
Cook the potato in a saucepan of simmering water for 15 minutes, or until tender, then drain and cut into small cubes.
Bring a large saucepan of water to the boil, add the capsicums and blanch for 5 minutes. Refresh the capsicums in cold water, cut round the stem and remove it and the seeds. Drain well upside-down.
Heat the oil in a small frying pan and cook the onion over medium heat until soft but not browned. Add the cumin, coriander, turmeric and chilli and mix thoroughly. Mix in the potato and season with salt. Remove from the heat and leave until cool. Divide into six portions and fill each capsicum.
To make the sauce, combine all the ingredients in a deep, heavy-based frying pan and bring slowly to the boil. Reduce the heat to low, cover and simmer for 20 minutes. Season with salt, to taste. Add the stuffed capsicums to the pan, arranging them so that they stand upright in a single layer, and cook for another 5 minutes, or until the sauce is thick. Serve the capsicums with a little sauce spooned over the top.
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