Recipe by Daydream
Bell peppers, peanut butter and coconut team beautifully with fragrant Indian spices to form a delicious vegetarian dish. Serve with rice or parathas for a light meal, or as one of several dishes in an Indian feast . To make ginger-garlic paste, peel and roughly chop equal quantities of ginger and garlic, and process or blend with a little water until pulpy. It can be stored in the refrigerator in a closed jar for several weeks.
Top Review by Jo C
I made this last night and it was great! It's time consuming but not difficult. I used all red peppers and added some peas towards the end of cooking, partly to make it prettier and partly to distract my other half from the large amount of red pepper (but he noticed anyway). I wasn't sure what was meant by dry coconut powder, so I used coconut milk powder and when I looked in the fridge I found that I'd run out of tamarind paste, so I had to leave that out. I served it over plain rice. The only other thing worth mentioning is that next time I'll make it in a non-stick pan because it did stick! Thanks for posting this Daydream! I'll make it again.
- 4 tablespoons peanut oil
- 4 green bell peppers or 4 red bell peppers, chopped in 3/4 inch pieces
- 3 large tomatoes, chopped
- 1 large onion, chopped
- 1 tablespoon cumin seed
- 1 tablespoon mustard seeds
- 1 sprig fresh curry leaf
- 2 teaspoons ginger-garlic paste
- 6 tablespoons peanut butter
- 1⁄4-1⁄2 cup water
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 tablespoon sesame seeds (optional)
- 6 tablespoons coconut milk powder
- 8 tablespoons plain fat-free yogurt
- 1⁄2-1 teaspoon pure ground chili powder, to taste
- 1 teaspoon lemon juice
- 1 1⁄2 teaspoons tamarind paste
- 1⁄2 cup cilantro, chopped
Directions See How It's Made
- Gather and prepare all ingredients prior to commencing cooking.
- Heat a medium to large heavy-based saucepan on high, then reduce heat slightly and add peanut oil.
- When hot, add cumin seeds, mustard seeds and curry seeds, and cook stirring until mustard seeds start to pop and splutter.
- Add onions and continue sauteing until golden brown.
- Add ginger and garlic paste and cook 1 minute, then reduce heat to medium before adding peanut butter.
- Stir continuously until peanut butter forms a sauce and add as much water as necessary to prevent the mixture catching on the bottom of the pan.
- Add bell pepper and tomatoes and cook for 10 minutes until pulpy, adding a little more water as necessary.
- Add turmeric, garam masala, sesame seeds and dry coconut powder and cook for another 15 minutes, stirring from time to time.
- Add yoghurt, chile powder, lemon juice and tamarind concentrate, and heat through gently until hot and flavors have blended.
- Serve hot, garnished with chopped cilantro.
- Please note, omitting the peanut butter, which is an essential component of this dish, completely changes its character and flavour. It also requires the full amount of coconut powder and yoghurt as specified in the ingredients, for an authentic taste.