Stuffed Capsicums with Cumin Potatoes

Name: Stuffed Capsicums with Cumin Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 4–6 as a side
Ingredients: 2 teaspoons black onion seeds; 1 tablespoon pomegranate molasses; 60 g (2¼ oz) silverbeet (Swiss chard), shredded; freshly ground black pepper; sea salt flakes; 1 teaspoon garam masala; 1 teaspoon sweet smoked paprika; 1½ teaspoons ground cumin; 500 g (1 lb 2 oz) all-purpose potatoes such as desiree, peeled and cut into 1.5 cm (⅝ inch) dice; 3 tablespoons rapeseed or vegetable oil; 1 small handful chopped coriander (cilantro), for sprinkling; 3–4 capsicums (peppers) of various colours; olive oil, for drizzling; 3 tablespoons unsweetened soya yoghurt

Preparation info

Serves:
4–6
as a side

Difficulty
Easy
Ready in
1 hr 5

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

These capsicums have bags of flavour thanks to the delicious combination of herbs and spices. The pomegranate molasses adds extra depth of flavour.

Ingredients

2 teaspoons black onion seeds
1 tablespoon pomegranate molasses
3

Side dish
Spicy
Vegan

Method

Toast the onion seeds in a dry frying pan until fragrant, about 2 minutes. Set aside.

In a small bowl, whisk together the pomegranate molasses and 3 tablespoons water. Set aside.

Heat the oil in a large frying pan over a medium–high heat and add the potatoes. Cook, constantly turning