Usuba
Indian-Style Stuffed Peppers
Sweet peppers stuffed with an aromatic mixture of cabbage, sweet potato, and chickpeas with spices. The dish is baked in the oven and served with yogurt sauce and mango chutney. A vegetarian dish with Indian spices and texture.
- Total
- 70 min
- Standard serving
- 514.5 g
Ingredients
Total 19- Sweet pepper
150 g≈ 1 pcs - Garlic oil
3.45 g≈ 3/4 tsp - Onion
60 g - Mustard seeds
1.75 g≈ 1/2 tsp - Caraway seeds
0.938 g≈ 1/4 tsp - Ground coriander
0.938 g≈ 1/4 tsp - Salt
0.65 g - Cayenne pepper
0.27 g - Green cabbage
100 g - Sweet potato
60 g - Canned chickpeas
55 g≈ 1/3 cup - Raisins
9.563 g≈ 4 pcs - Ginger
3.938 g≈ 3/4 slice - Finely chopped garlic
2.25 g≈ 3/4 clove - Vegetable Broth
15 ml≈ 1 tbsp - Chopped cilantro (coriander)
5 g≈ 1.5 tbsp - Cashewжареный
8.25 g≈ 1.5 tsp - Soy yogurt
37.5 g≈ 2.5 tbsp - Mango chutney
0.63 tbsp
Instructions
- 1
Step 1
Preheat the oven to 190°C.
- 2
Step 2
Cut off the tops of the peppers. Remove the seeds and set the peppers and their tops aside.
- 3
Step 3
Heat garlic oil in a large pan over medium heat.
- 4
Step 4
Fry the onion, mustard seeds and caraway seeds, ground coriander, salt and cayenne pepper for 6 minutes until the onion is browned.
Add cabbage, sweet potato, chickpeas, raisins, ginger and garlic. Fry for another 2 minutes.
- 5
Step 5
Add vegetable broth and reduce heat to low. Cover with a lid and simmer for 10 minutes until the vegetables are tender, stirring occasionally.
Add cilantro and cashews.
- 6
Step 6
Spoon the filling into the peppers and cover them with the cut-off tops.
Place the peppers in a baking dish. Pour water to a depth of approximately 2 fingers.
- 7
Step 7
Cover the baking dish with foil and bake for 50 minutes until the peppers are softened.
- 8
Step 8
Mix soy yogurt and mango chutney in a small bowl.
Arrange the peppers on separate plates and serve with yogurt sauce.
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