In response to the person who wanted Indian main courses, I tried this one
today. Whilst not particularly Indian, I don't think, it uses many of the
same spices and I felt it turned out very moreish.
Vegan
Use banana peppers (paprika), or really any capsicum or mild pepper would
do. The shape of the banana peppers is best to enable them to be covered in
the sauce.
12 banana peppers
750gms (1 1/2 lbs) potato ( I actually used a bit more)
2 cups of chopped onion ( I used about 3)
4 - 6 chillies
2 tsp fine chopped ginger
2 tbsp dill
1 tsp turmeric
1 1/2 tsp cruched cummin seeds
4 cups chopped tomatos (or 2 cans)
1 tsp garam masala
3 tbsp chopped coriander (optional, for those that prefer use parsley or
other herb)
salt and pepper to taste
Note: I like things pretty spicy and doubled the above herbs - dill,
tumeric, cummin, garam masala - and used 6 hot chillies.
1. Cut peppers down the side and remove seeds and membranes.
2. Cook and mash potatoes
3. Cook onion in a little water
4. Mix into potato half of the onion, dill, half of the chillies, salt
and pepper to taste. Add more of what you like to get a tasty mix
5. stuff the mix in the peppers
6. Mix in the remaining onion the chillies, tumeric, cummin, garum masala
tomatoes, and cook a bit on the stove to mix flavours
7. Put peppers in a shallow dish or (as I did) a loaf pan. Put cut side up.
8. Cover with sauce and foil over the top
9. Bake in moderate oven 3/4 hour or until peppers are tender. Or you can
microwave if short of time.
Eat and enjoy
This was adapted from a recipe by Charmain Solomon, Vegetarian Food. I
omitted the fat and simplified the cooking process.
If you make extra stuffing mix that you don't use - keep it and add lentils,
egg substitite and cover in breadcrumbs to make lovely patties.
Jaye in wintery Perth
------------------------------