Indian Broad Bean and Potato Stuffed Peppers
Posted on August 6, 2013 by The Gourmet Vegan - No Comments
Indian Broad Bean and Potato Stuffed Peppers
There are so many recipes for stuffed peppers that I wanted to try something a little different. I originally thought of a samosa filling but I am huge lover of broad beans, had some in the cupboard and so I worked around this beautiful bean to create the filling. The flavours and textures of this dish are wonderful and the spicing packs a punch without being overpowering. These are truly delicious and perfect at any time of the day.
 50 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
4 medium bell peppers
For the filling
1 tablespoon vegetable oil
1 medium red onion, finely chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon mustard seeds, optional
2 medium potatoes, peeled, chopped and steamed
180 g ( 5.5 oz ) broad beans, frozen or fresh
1 tablespoon tomato puree
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon methi leaves, optional
1/2 fresh red chilli, finely chopped (less or more, to your taste)
1 teaspoon sea salt
2 tablespoons vegan margarine, I used Vitalite
4 tablespoons non-dairy milk
2 tablespoons fresh chopped coriander, plus a little to garnish
METHOD
1. In a pan over a medium heat, heat the oil and when hot add the mustard seeds and allow to pop for a few seconds.
2. Add the onions and a small pinch of salt and fry for a couple of minutes. Continue to fry and caramelise the onions for about 10 minutes, adding small splashes of water, so that the onions do not catch.
3. Next add the garlic and ginger and continue to fry for a further 5 minutes.
4. Now add all of the other spices (not the salt), chilli, tomato puree, broad beans and a small splash of water and stir fry for 3-4 minutes. Put to one side.
Preheat the oven to 200 degrees Celsius (400 F), Gas Mark 6.
5. Put the steamed potatoes into a bowl with the vegan margarine, non-dairy milk and sea salt. Mash well before adding to the broad bean and onion mixture. Add the fresh coriander and mix well.
6. Cut the peppers in half. Remove the seeds and fill with the mixture. Place on a baking tray. Drizzle with a little oil and bake for 25-30 minutes or until golden brown.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Gourmet Vegetable Biryani
Posted on March 13, 2013 by The Gourmet Vegan - No Comments
In India the Biryani is cooked for special occasions. One mouthful of this sumptuous dish with its complex flavours and spicy notes will have you heading back for more and more. This is a must try and one that everyone will love.
Bangladesh Style Vegetable Dansak
Posted on December 12, 2012 by The Gourmet Vegan - No Comments
Bangladesh Style Vegetable Dansak
The flavours of Bangladesh !! One bowl of this curry will leave you wanting more and more. The flavour combinations and textures are what makes this a very special dish.
| 30 Minutes |
Serves 2-4 |
? kcal per serving |
INGREDIENTS
1 400g tin of green lentils, do not drain
1 small red onion, finely chopped
2 cloves of garlic, finely chopped
1 green pepper, roughly chopped
1 red pepper, roughly chopped
2 small carrots, peeled and sliced
1 medium potato, roughly chopped
4 very large mushrooms, roughly chopped
3 medium tomatoes, chopped
100 ml of water plus another 300 ml of water
1 red chilli, finely chopped (optional)
2 tablespoons of mustard oil
2 teaspoon of panch poran
1 teaspoon of sea salt
1 teaspoon of black pepper
2 teaspoons of curry powder (hot or mild)
1 bunch of fresh coriander
METHOD
Over a gentle heat, heat the mustard oil in a pan until smoking. Add the panch poran, stir for a few seconds until the seeds pop, then add the onion, garlic, peppers, carrots, mushrooms and potato.
Stir fry for 5 minutes until the vegetables take on some colour and the onion has started to soften.
Mix the curry powder with 100 ml of water and pour over the vegetables. Fry for another minute and then add the tomatoes and lentils (including the water from the can) and another 200 ml of water.
Add salt, pepper and chilli and bring to the boil. Cover and simmer on a low heat until the vegetables are tender. If the mixture looks to be drying out during cooking, just continue to add water until the vegetables are cooked.
When cooked, add the chopped coriander and serve.
This can be served with Roti breads for a snack or with rice as a main meal.
RECIPE NOTES
Serve with Roti for a snack or with rice for a main meal.
RECIPE TIPS
Freezes well, so be sure you make up a double batch.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
