Sig's Stuffed Sweet Pepper in a Creamy Dhal Sauce

Name: Sig's Stuffed Sweet Pepper in a Creamy Dhal Sauce
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 12 small fresh sweet peppers; 1 medium read onion , chopped finely; 1/2 lime, juice only; 1 tbsp light soy sauce; 50 grams toasted almonds, crushed; 50 grams crushed nuts of choice . I use cashew or pistachio; 2 tbsp sweetened coconut shreds; 2 tbsp heated curry powder( heat for a couple of minutes until you can smell the aroma ); 1/4 tsp fenugreek; 1/2 tsp chili powder; 1 tbsp warm water; 3 tbsp olive oil, 2 for browning the stuffed peppers, 1 for making sauce; 1 small can of brown puy lentils, drained and rinsed; 1 small jar of asian type mushrooms in oil of preference; 15 curry leafs; 1 green chilli chopped; 300 ml coconut milk; 3/4 tsp ground turmeric; 1/4 tsp garam masala

Sigrun @sigrun

German, living in England

I love Dhal ( lentil sauce). I thought combining some of my favourites. Sweet peppers , onions, nuts, almonds, lentils, coconut, mushrooms and chillies.
The combination worked very well

Sigrun @sigrun

German, living in England

I love Dhal ( lentil sauce). I thought combining some of my favourites. Sweet peppers , onions, nuts, almonds, lentils, coconut, mushrooms and chillies.
The combination worked very well

Saved

Ingredients

30 mins

4 servings

stuffed sweet peppers
12 smallfresh sweet peppers
1 mediumread onion , chopped finely
1/2lime, juice only
1 tbsplight soy sauce
50 gramstoasted almonds, crushed
50 gramscrushed nuts of choice . I use cashew or pistachio
2 tbspsweetened coconut shreds
2 tbspheated curry powder( heat for a couple of minutes until you can smell the aroma )
1/4 tspfenugreek
1/2 tspchili powder
1 tbspwarm water
3 tbspolive oil, 2 for browning the stuffed peppers, 1 for making sauce
sauce
1 smallcan of brown puy lentils, drained and rinsed
1 smalljar of asian type mushrooms in oil of preference
15curry leafs
1green chilli chopped
300 mlcoconut milk
3/4 tspground turmeric
1/4 tspgaram masala

Saved

Steps

30 mins

1

First wash the peppers , make a cut into one side, remove seeds ,do not break the pepper apart
2

Heat the curry powder, then mix with all the other ingredients in to a blender for the stuffing except the olive oil . Make a rough paste
3

Stuff the sweet peppers with the paste
4

Heat oil and and brown the peppers on sides, try avoid stuffing coming out. Remove from the pan and set aside
5

Add the same chopped chilly and curry leaves to pan. Fry for a few minutes in one teaspoon of olive oil, add lentils simmer for a few minutes and then add turmeric and garam masala simmer for one more minute , do not let burn
6

Add the drained mushrooms
7

Add the creamed coconut and milk or the coconut milk if the sauce gets to thick add a little more milk or water
8

Add the pepper and simmer until of soft but still in shape.
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