Sri Lankan Cashew-Stuffed Peppers in Coconut Curry Leaf Sauce

Stuffed peppers often have a reputation for being dull — undercooked with blistered skin, or filled with bland couscous or an overly heavy ricotta and spinach mix. This Sri Lankan-inspired recipe from Chris and Carolyn Caldicott’s World Food Café Vegetarian Bible is nothing like that. Bright, fragrant and surprisingly simple, it makes an impressive centerpiece without a lot of fuss.

The recipe below was reproduced with permission from Frances Lincoln and adapted for clarity. It’s vegan and full of flavour, combining cashew paste, coconut and curry leaves with sweet capsicums for a rich, aromatic dish.

Vegan

📖 Recipe

Sri Lankan Cashew Nut Stuffed Capsicum in a Coconut and Curry Leaf Sauce

Kate Ford | The Veg Space

Sweet capsicums (bell peppers) are mild and sweet rather than hot. Red ones are preferred here for colour and sweetness, but green capsicums will work if that’s what you have. Choose sizes that suit how you plan to serve them.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Main

Cuisine Asian

Servings 4 servings

Calories 474 kcal

Ingredients

  

• 10-12 sweet capsicums (small peppers)
• 1 red onion roughly chopped
• 1 tablespoon soy sauce optional
• 1 tablespoon lime juice
• 2 tablespoon desiccated coconut
• 115 g cashew nuts
• 2 teaspoon curry powder
• ½ teaspoon chilli powder
• 1 tablespoon water
• 3 tablespoon sunflower oil
• 2 green chillis finely chopped
• ½ teaspoon ground turmeric
• 20 curry leaves
• 400 ml coconut milk
• salt to taste

Instructions

 

1. Wash the capsicums, slit each one down one side and carefully remove the seeds without breaking the pepper.
2. Make the filling by blending the chopped red onion, soy sauce (if using), lime juice, desiccated coconut, cashew nuts, 1 teaspoon of the curry powder (reserve the rest to sprinkle later), chilli powder and the water into a coarse paste. Stuff each capsicum with the mixture.
3. Heat the oil in a heavy frying pan and fry the stuffed capsicums on each side for a few minutes until nicely browned. Remove and set aside.
4. In the same pan, add the chopped green chillis, ground turmeric and curry leaves. Fry briefly for a couple of minutes, then reduce the heat and add the coconut milk and salt. Return the stuffed capsicums to the pan, bring to a gentle boil and simmer until the peppers are tender and the sauce has reduced slightly.
5. Sprinkle the remaining roasted curry powder over the dish, cover the pan and let it rest for 2 minutes. Serve warm with rice.

Nutrition

Serving: 1serving
Calories: 474kcal
Carbohydrates: 37g
Protein: 9g
Fat: 33g
Fiber: 10g

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