Stuffed Capsicum Curry

This curry is a treat for vegetarian lovers. If you want a flavour of meat, you can replace peas with minced meat or prawn.

Posted by ShareRecipes Staff
19/09/2014

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Preparation Time : 10-15 mins

Cooking Time : 15-20 mins

Serves : 3-4

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Main Ingredient : Vegetables
Recipe Type : Dinner Lunch

Ingredients :

 

Stuffing

  • Capsicum (Green pepper) - 4 small / 3 medium size
  • Carrot - 1
  • Potato - 2 medium size
  • Minced Meat or Prawn or Green peas - 100g
  • Ginger-Garlic paste - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Chilli powder - 1 tsp
  • Cumin (jeera) powder - 1/4 tsp
  • Coriander leaves chopped - 1 tblsp
  • Oil - 1 tblsp

Curry

  • Cinnamon - 1/2 inch long
  • Cloves - 2-3
  • Onion - 1
  • Tomato - 1
  • Green Chili - 2
  • Ginger-Garlic paste - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1/2 tsp
  • Cumin (jeera) powder - 1/2 tsp
  • Pepper powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Tinned coconut milk - 4 tblsp or 200ml fresh coconut milk
  • Oil - 3 tblsp
  • Salt - to taste


Method :
Stuffing:
  1. 1. Chop the vegetables (carrot and potato) into v.small cubes. Wash and steam them.
  2. 2. Heat a frying pan on a medium heat. Add 1 tblsp of oil. When the oil is hot enough, add turmeric powder, chilli powder and ginger-garlic paste.
  3. 3.Add the meat/peas and fry them for about 2-3 minutes.
  4. 4. Add the cooked vegetables, salt and cumin powder to it; Stir well.
  5. 5. Add chopped coriander leaves and stir. Switch off the heat and let it cool.
To make curry:
  1. 1. Chop the onion, tomatoes and green chilli; Make fresh coconut milk if tinned coconut milk is not available.
  2. 2. Heat a 2 litre pan on a medium heat.
  3. 3. Add rest of the oil. When the oil is hot enough, add cinnamon and cloves. Fry for 1/2 a minute.
  4. 4. Add chopped onion and green chilli; fry until the onion becomes light brown.
  5. 5. Add tomatoes, ginge-garlic paste, turmeric powder, chilli powder, pepper powder, jeera powder and coriander powder; Stir well and let it cook for 5-6 minutes with a cup of water.
  6. 6. Add the coconut milk now. If you are adding tinned coconut milk, add an additional cup of water.
  7. 7. Wash the Capsicums well and cut the head/top of them. Remove the seeds. Fill them with the stuffing.
  8. 8. When the curry is boiling, add the stuffed capsicum to it and cover the pan.
  9. 9. Let it cook for about 7-8 minutes or until the capsicum is well cooked.
  10. 10. Garnish it with chopped coriander leaves.

Notes : If the curry is too thin, Grind 6-8 cashewnuts with 1-2 table spoon of water and add this mix to the curry.


 

If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.




 

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