Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, sig's stuffed sweet pepper in a creamy dhal sauce. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Sig's Stuffed Sweet Pepper in a Creamy Dhal Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Sig's Stuffed Sweet Pepper in a Creamy Dhal Sauce is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have sig's stuffed sweet pepper in a creamy dhal sauce using 21 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Stuffed Sweet Pepper in a Creamy Dhal Sauce:
- Get stuffed sweet peppers
- Take 12 small fresh sweet peppers
- Take 1 medium read onion , chopped finely
- Take 1/2 lime, juice only
- Prepare 1 tbsp light soy sauce
- Prepare 50 grams toasted almonds, crushed
- Prepare 50 grams crushed nuts of choice . I use cashew or pistachio
- Prepare 2 tbsp sweetened coconut shreds
- Take 2 tbsp heated curry powder( heat for a couple of minutes until you can smell the aroma )
- Prepare 1/4 tsp fenugreek
- Prepare 1/2 tsp chili powder
- Get 1 tbsp warm water
- Take 3 tbsp olive oil, 2 for browning the stuffed peppers, 1 for making sauce
- Take sauce
- Make ready 1 small can of brown puy lentils, drained and rinsed
- Prepare 1 small jar of asian type mushrooms in oil of preference
- Make ready 15 curry leafs
- Take 1 green chilli chopped
- Make ready 300 ml coconut milk
- Prepare 3/4 tsp ground turmeric
- Get 1/4 tsp garam masala
Steps to make Sig's Stuffed Sweet Pepper in a Creamy Dhal Sauce:
- First wash the peppers , make a cut into one side, remove seeds ,do not break the pepper apart
- Heat the curry powder, then mix with all the other ingredients in to a blender for the stuffing except the olive oil . Make a rough paste
- Stuff the sweet peppers with the paste
- Heat oil and and brown the peppers on sides, try avoid stuffing coming out. Remove from the pan and set aside
- Add the same chopped chilly and curry leaves to pan. Fry for a few minutes in one teaspoon of olive oil, add lentils simmer for a few minutes and then add turmeric and garam masala simmer for one more minute , do not let burn
- Add the drained mushrooms
- Add the creamed coconut and milk or the coconut milk if the sauce gets to thick add a little more milk or water
- Add the pepper and simmer until of soft but still in shape.
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