Curried potato-stuffed roasted peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Russet potatoes; peeled, diced |
| 2 | tablespoons | Favorite sauteing liquid |
| ½ | Onion; chopped | |
| 2 | Cloves garlic; minced | |
| ¼ | teaspoon | Cumin seeds (or scant ground cumin) |
| ¾ | teaspoon | Curry powder |
| ½ | teaspoon | Minced peeled fresh ginger |
| ½ | teaspoon | Tumeric |
| ½ | cup | Chopped broccoli florets |
| ¼ | cup | Diced peeled carrot |
| 1½ | tablespoon | Lemon juice |
| 2 | tablespoons | Plain yogurt (leave out for pareve) |
| 1 | tablespoon | Chopped fresh cilantro |
| Cayenne | ||
| 4 | larges | Red bell peppers |
| 2 | tablespoons | Sauteing liquid |
| 6 | Green onions; chopped | |
| 4 | Cloves garlic; chopped | |
| 2 | teaspoons | Minced Jalapeno chili |
| ½ | teaspoon | Turmeric |
| 1 | can | (28-oz) whole tomatoes; drained and chopped |
| 2 | tablespoons | Minced peeled fresh ginger |
Directions
TOMATO-GINGER SAUCE
Date: 18 Mar 96 19:02:56 EST
From: Karen Snyder <100130.1562@...> >Jo Pitesky pitesky@... From a 1992 Bon Appetit.
Below is a Passover recipe that I discovered I had in my files. It doesn't really have any special Passover ingredients, but was originally posted to the Jewish newsgroup a year ot two ago as a Passover recipe. I modified it to change the sauteing liquid from butter/margarine to whatever fatfree liquid you like. I've never made the recipe.
Do note the original poster's comment about the curry powder; however. I am not enough of an expert in kashrut to know whether this should be of concern.
Cook potatoes in boiling water till tender. Drain and mash. Saute onion and garlic in liquid until the onion is translucent (~ 8 mins). Mix in cumin, curry, ginger and tumeric. Add broccoli and carrot and saute until veggies are crisp-tender (~ 3 mins). Mix vegetables into potatoes. Stir in lemon juice, then yogurt and cilantro. Season with salt and cayenne (can be prepared to this point 1 day ahead; cover and chill). Preheat oven to 400deg F. Char peppers in broiler until blackened on all sides (if you've never done this before, rest assured that it's a lot easier to undercook the peppers at this point than to overcook them. The blacker the skin, the easier it will be to peel the peppers, and the better they will taste). Put in paper bag and let stand 10 minutes to steam. Peel peppers (skin should come off by hand). Cut off tops. Remove seeds. pat peppers dry inside and out. Stuff peppers with potato mix. Arrange stuffed side up in buttered 8" pan. Bake til heated (20 mins). Serve with sauce.
NOTE: Prepared curry powder is not certified kosher for Pesach (at least, I've never seen it). You can mix your own (look at your usual curry powder to get an idea of what to put in).
Tomato-Ginger Sauce: Saute onions and garlic for 4 minutes. Mix in jalapeno and tumeric; increase heat to high. Add tomatoes and ginger and cook to thick chunky sauce, stirring frequently, about 10 minutes (can be made 1 day before. chill, preheat before serving).
FATFREE DIGEST V96 #83
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .