Also known as Stuffed Capsicums. Stuffing vegetables is often reserved for special occasions. The sauce accompanying this dish is coconut-flavored. To be authentic the green bell peppers should be of the small variety, but any can be used, even red or yellow.
14 oz potatoes quartered
6 bell peppers
2 Tbsp Organic Grassfed Ghee*
2 onion(s) chopped
2 tsp Organic Cumin* ground
2 tsp Organic Coriander* ground
1/2 tsp High Curcumin Turmeric* ground
1/2 tsp Kashmiri Chili Powder*
SAUCE
1/2 onion(s) finely chopped
6 Organic Cloves*
6 Organic Cardamom,* green pods
2 cloves garlic finely chopped
3/4 inch ginger finely chopped
1 stick Organic Cinnamon*
1 tsp Organic Coriander* ground
1 tsp Organic Cumin* ground
1/4 tsp High-Curcumin Turmeric* ground
1/2 tsp Kashmiri Chili Powder*
1 cup coconut cream Or 1/3oz creamed coconut with 1c water
Instructions:
1. Cook potato in boiling water until tender (about 15 minutes). Drain, cut into smaller cubes.
2. Blanch peppers in boiling water for about 5 minutes. Refresh in cold water. Cut around stem and remove seeds. Drain peppers upside-down.
3. Heat ghee in frying pan and cook onion till translucent. Thoroughly mix in cumin, coriander, turmeric and chili.
4. Add in potato and salt (to taste). Remove from heat and set aside to cool.
5. Divide filling into six and fill each pepper.
SAUCE
1. Combine all sauce ingredients in a frying pan and slowly bring to a boil. Reduce heat, cover and simmer for 20 minutes.
2. Season with salt to taste.
3. Add stuffed peppers to the pan standing upright in a single layer. Cook for 5 more minutes or until sauce thickens. (If you would like a smoother sauce, Take out cinnamon stick and blend)
4. Serve peppers with a little sauce spooned on top.
