Stuffed Capsicums

Name: Stuffed Capsicums
Cuisine: India
Ingredients: 400 g (14 oz) potatoes, quartered; 6 small green capsicums (peppers); 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 tablespoons oil; 2 onions, finely chopped; 6 cloves; ½ onion, finely chopped; ½ teaspoon chilli powder; ½ teaspoon ground turmeric; 1 cinnamon stick; 2 cm (¾ inch) piece of ginger, finely chopped; 2 garlic cloves, finely chopped; 6 cardamom pods; 50 g (1¾ oz) creamed coconut, mixed with 250 ml (1 cup) water, or 250 ml (1 cup) coconut cream; ¼ teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 50 g (1¾ oz) creamed coconut, mixed with 250 ml (1 cup) water, or 250 ml (1 cup) coconut cream; 50 g (1¾ oz) creamed coconut, mixed with 250 ml (1 cup) water, or 250 ml (1 cup) coconut cream

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

Stuffing vegetables is a cooking method used for special occasions. These stuffed capsicums (peppers) are simmered in a coconut-flavoured sauce. The capsicums should be the small variety usually used in India. Red or yellow ones can also be used.

Ingredients

400 g (14 oz) potatoes, quartered
6 small green capsicums (peppers)

Asia
India
Side dish
Gluten-free
Vegetarian

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 both it and the seeds. Drain well upside-down.

Heat the oil in a small frying pan and cook the onion over medium h