With this rice dish on a base of sweet peppers you will wow your friends and family.
It looks festive and delicious, it’s full of spicy flavours and it’s such a nourishing meal. This is everything you need for a casual Friday night gathering.
You will need a well-stocked store cupboard full of good-quality herbs and spices. it may look like a lot, but these basics will last for a while. Besides, this dish is totally worth it.
Prep time: 60 minutes
- 4 sweet peppers
- 1 1/3 cup (300 gr) basmati rice
- 2/5 cup (100 gr) green lentils
- 4 spring onions
- 2/3 cup (100 gr) roasted cashew nuts, salted
- 1 bunch chives
- 1/3 cup (50 gr) raisins
- 2 Tbsp sesame seed
For the garam masala sauce
- 3/5 cup (150 gr) tomato sauce
- 2 Tbsp sesame oil
- 4 Tbsp coconut milk
- 1 Tbsp sambal
- 1/2 Tbsp garlic powder
- 1 Tbsp brown sugar
- 1 Tbsp cumin
- 1 Tbsp fennel powder
- 1 Tbsp coriander seed
- 1 Tbsp curcuma
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp nutmeg
- Salt and pepper
- Preheat oven to 425°F (220°C).
- Wash the peppers and cut them in half lengthwise. Cut off the stem and scoop out the seeds and membranes. Place the peppers cut side down on a baking sheet. Roast the peppers in the pre-heated oven for about 10 minutes. Take the baking sheet out of the oven en lower temperature to 350°F (180°C).
- Meanwhile, cook the rice and lentils in separate pans according to package directions. Drain the lentils and rinse with cold running water. Add lentils to the cooked rice.
- Cut the spring onions and chives. Add to the rice.
- Stir in de raisins, cashews and sesame seeds.
- In a medium bowl, mix all the spices, tomato puree, oil, coconut milk, sambal and sugar.
- Add the sauce to the rice and stir to combine.
- Stuff the peppers with the rice and Pour the rice that’s left onto the baking sheet and spread evenly over the pan. Bake the peppers for another 5-10 minutes in the preheated 350°F (180°C) oven.
- This dish goes best with seared lamb chops or rib steaks.