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Spicy Garam Masala rice with sweet peppers


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.

Spicy Garam Masala rice sweet peppers - Leonie Berkenbosch Fashion & Food- 05

Prep time: 60 minutes 


Serves 4

  • 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


  1. Preheat oven to  425°F (220°C).
  2. 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).
  3. 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.
  4. Cut the spring onions and chives. Add to the rice.
  5. Stir in de raisins, cashews and sesame seeds.
  6. In a medium bowl, mix all the spices, tomato puree, oil, coconut milk, sambal and sugar.
  7. Add the sauce to the rice and stir to combine.
  8. 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.
  9. This dish goes best with seared lamb chops or rib steaks.

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