Name: Stuffed capsicum curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon oil; 300 gram beef mince; 1 large potato, peeled, diced; 1 medium onion, finely chopped; 1 green chilli, chopped; 1/3 cup chopped coriander, plus leaves to serve; 1 teaspoon garam masala; 4 medium green capsicum; pappadums, to serve; chutney, to serve; Curry sauce; 2 tablespoon rice bran oil; 1 medium onion, finely chopped; 2 clove garlic, crushed; 2 teaspoon finely grated ginger; 1 teaspoon ground turmeric; 1 1/2 cup (375ml) chicken or vegetable stock

Stuffed capsicum curry

Whole capsicums are stuffed with a fragrant potato, mince and onion filling and cooked in a flavoursome curry sauce. Serve drizzled with curry sauce and pappadums for a complete dish.

Skip to Recipe

Serves 4

Prep

Cook

25M

Total

30M

Ingredients

1 teaspoon oil

300 gram beef mince

1 large potato, peeled, diced

1 medium onion, finely chopped

1 green chilli, chopped

1/3 cup chopped coriander, plus leaves to serve

1 teaspoon garam masala

4 medium green capsicum

pappadums, to serve

chutney, to serve

Curry sauce

2 tablespoon rice bran oil

1 medium onion, finely chopped

2 clove garlic, crushed

2 teaspoon finely grated ginger

1 teaspoon ground turmeric

1 1/2 cup (375ml) chicken or vegetable stock

Method

1.Heat oil in a frying pan on high. Cook mince and potato for 5 minutes, stirring. Remove from heat. Stir in onion, chilli, coriander, garam masala and salt to taste. Break up potato.

2.Cut a hole in stalk ends of capsicum, and remove seeds. Fill with mince mixture. Meanwhile, make curry sauce.

3.To make sauce: Heat oil in a flameproof casserole pan on medium. Cook onion, garlic and ginger for 3 minutes, until golden. Add turmeric and cook for another minute, stirring. Add stock and salt to taste, boil.

4.Place capsicum in curry sauce, cover and cook on low heat for 15 minutes, until soft, turning halfway. Uncover, cook 5 minutes.

5.Remove capsicum, cut into halves lengthways. Spoon curry sauce onto plates, top each with two capsicum halves and coriander leaves. Serve with pappadums and chutney.

When buying capsicum, avoid any that are wrinkled or have soft spots. They should be smooth firm and gleaming.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%