Stuffed Curry Capsicums with Moroccan Carrot & Pumpkin Chips
Posted Sep 11 2009 2:19pm
This is the first of my vegan creations I’m blogging about, so I will explain my recipe as best I can, any questions and I’m happy to help.
I decided I had to make something curried because lately my boyfriend and I have been going to our local Indian restaurant,Charminar... I’ve become completely hooked on their aloo mattar chennai.
With this recipe I made about 7 medium to large stuffed capsicums.
For 7 Stuffed Capsicums: 7 medium red capsicums (the wider ones are easier to stuff) 3 carrots, peeled and grated 1 onion, diced 1 ½ C peas ½ C beans (yellow or green), chopped 1 425g can sweetcorn kernels, drained 2 Tablespn vegan margarine 1 teaspn Garamassala 1 teaspn Massel vege stock powder 1 ½ Tblespn Tumeric 1 ½ Tblespn Mild Curry powder 1 teaspn ground Cummin Seeds 2 x 420g can Heinz Big Red tomato soup Around 1 ½ to 2 C basmati rice Salt and pepper to taste
For 2 serves of chips: 1 Tblespn vege oil ¼ butternut pumpkin & 2 carrots 1-2 Tblespn maroccan spice
Method: - Cut off the top off, core and seeds of each capsicum, put the capsicums in a microwave safe dish and fill 2 inches with water. Microwave for 7 minutes until just softened, this way they are easier to stuff. Set aside. - Boil the rice and then rinse. It is best to cook rice a couple of hours earlier as this allows for it to dry and out and makes it better for frying. - Put rice, carrot, onion, peas, beans and sweetcorn with the margarine in a frypan and fry on medium heat for 5 minutes. - Next add garamassala, vege stock powder, tumeric, curry powder, cumin seeds and salt and pepper, mix well and cook another 10 minutes or until veges are cooked. - Next prepare an oven safe dish with baking paper. Stuff the prepared rice into the capsicums, pushing down the rice with a spoon so its compact, until full to the top. - Place capsicums in oven safe dish, side down, and then pour tomato soup over the top. - Cook in preheated oven on 220 degrees for 45 minutes or until capsicums just start to brown on top. - Serve, pouring left over sauce over capsicums.
For the carrott and pumpkin chips:
- Peel carrott and pumpkin and cut into chip like shapes. - Mix in oil and maroccan spice. And spread over oven tray lined with baking paper. - Cook in preheat oven for 30 minutes or until soft.
Another alternative instead of using tomato soup as the sauce is to use a tomato based pasta sauce, or even a can of pureed tomatos. Another alternative is to use soy sauce instead of the spices if you prefer not to have the curry taste.