Stuffed peppers in peanut sauce recipe

Ingredients

• 70 g (2.5oz) raw peanuts
• skins rubbed off
• plus extra to serve
• 2 tbsp sesame seeds
• 1 tbsp cumin seeds
• 1 tbsp desiccated coconut
• plus extra to serve
• 7 tbsp vegetable oil
• 2 onions
• chopped
• 20 g (0.7oz) root ginger
• peeled weight
• 4 large garlic cloves
• peeled
• 2 tomatoes
• quartered
• 1 tbsp ground coriander
• 1.5 tsp garam masala
• 0.5 tsp turmeric
• 0.5 tsp chilli powder (adjust to taste)
• 0.5 tsp tamarind paste
• dissolved in 3 tbsp boiling water (adjust to taste)
• 12 baby mixed peppers
• 0.75 tsp mustard seeds
• 10 curry leaves
• 0.5 onion
• finely chopped
• 0.66 tsp turmeric
• 450 g (15.9oz) potatoes
• boiled or microwaved
• peeled and coarsely mashed
• 1 tsp cumin seeds
• 2 tsp lemon juice
• 1 small fistful chopped coriander leaves

Instructions

1. Dry-roast the peanuts in a small frying pan for a minute and pour into a spice grinder.
2. Add the sesame and cumin seeds to the pan and dry-roast gently until the sesame is golden.
3. Pour into the spice grinder with the coconut and grind to a powder; dont worry about any chunks.
4. Heat 4 tbsp of the oil in a pan and add the onions; saute until golden.
5. Meanwhile, with a stick blender, blend the ginger and garlic with a little water until smooth.
6. Separately, blend the tomatoes until smooth.
7. Add the ginger and garlic to the onions and saute until the garlic colours.
8. Add the tomatoes, ground spices and salt.
9. Bring to a boil and cook for 1015 minutes, until the masala releases oil back into the pan.
10. Brown this paste, over a highish heat, for three to four minutes, then stir in the ground nut mixture.
11. Add 400ml of water, return to a boil and simmer for eight minutes.
12. Add most of the tamarind, then adjust the seasoning and tamarind.
13. It should be a slightly chunky, creamy curry, neither watery nor too thick.
14. For the stuffing, heat 1 tbsp of the remaining oil in a large non-stick frying pan.
15. Add the onion and cook until soft, add the turmeric and, after a beat, the potato, cumin and salt to taste; cook for two minutes.
16. Add the lemon juice, mix, adjust the seasoning and place in a bowl to cool.
17. Give it a good mash if it is lumpy.
18. Wipe the pan.
19. Slit the peppers lengthways so you can just open them, then stuff them.
20. Do not overstuff.
21. Cook the peppers in two batches: in 1 tbsp of the remaining oil for each batch, add half the mustard seeds and reduce the heat.
22. Once the popping dies down, add half the curry leaves and peppers.
23. Stir for 20 seconds and season lightly.
24. Add a splash of hot water, cover and steam for 10 minutes or until the peppers are soft; they will have lightly charred in places.
25. Shake gently every so often.
26. Keep warm while you repeat with the next batch.
27. Place the peppers on warmed plates.
28. Spoon the sauce over and sprinkle with coconut, or peanuts and chopped coriander.
29. Serve hot.