Hot Stuffed Tomatoes

Name: Hot Stuffed Tomatoes
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 5 oz/150 g paneer (Indian cheese), grated; 1 tablespoon cumin seeds; 4 large ripe tomatoes; ½ inch/1 cm piece of fresh gingerroot, peeled and grated; 1 dessertspoon chopped unsalted peanuts; 1 fresh green chile, very finely chopped; 1 teaspoon chili powder; 1 teaspoon sugar; salt; a handful of chopped cilantro leaves, plus extra to garnish; vegetable oil, for frying; 14 oz/400 g canned cooked lentils, rinsed and drained

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This is a little bit of a variation on stuffed bell peppers. Do not overcook this dish, as the tomatoes will collapse and lose some of their flavor. You can leave out the peanuts if you wish.

Ingredients

4 large ripe tomatoes
14 oz/400 g canned cooked lentils, rinsed and drained

Asia
Starter
Vegetarian
Gluten-free

Method

Preheat the oven to 400°F/200°C. Put the lentils into a food processor and whiz enough to break them down. Then put them into a bowl and mix with the paneer.

Cut the tops off the tomatoes and scoop out and reserve the flesh.

Heat a little vegetable oil in a heavy-bottom