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    Home » Vegan Recipes » Sri Lankan Cashew Nut stuffed Capsicum in a coconut and curry leaf sauce

    Sri Lankan Cashew Nut stuffed Capsicum in a coconut and curry leaf sauce

    Published: Apr 9, 2014 · Modified: Mar 3, 2021 by Kate Ford · This post may contain affiliate links.

    JUMP TO RECIPE

    Stuffed peppers..... ugh - the epitomy of unimaginative vegetarian cuisine.  Still semi-raw but with flaky burnt skin, and stuffed with bland cous-cous or an cloyingly enormous pile of ricotta and spinach.  No thanks. 

    However this fabulous recipe from the brilliant World Food Cafe Vegetarian Bible* by Chris and Carolyn Caldicott couldn't be more different.  A Sri Lankan recipe, this is a bright and colourful centrepiece which looks and tastes like it took an awful lot of work, but really didn't.

    WFC Veg BibleThe World Food Café Bible, (like their Quick and Easy* book I reviewed here), is packed full of breathtaking photographs from the Caldicotts' adventures around the world.  Featuring over 200 vegetarian and vegan recipes from North Africa & Arabia, West & East Africa, the Indian Ocean, India, Pakistan & Nepal, Southeast Asia, French Polynesia, Central & Southern America and the Caribbean, this really is a must-have reference 'bible' for vegetarians who enjoy experimenting with world cuisine.

    Many thanks to the authors, and publishers Frances Lincoln for their permission to reproduce the recipe here.

    Vegan

    📖 Recipe

    Sri Lankan Cashew Nut stuffed Capsicum in a Coconut and Curry Leaf Sauce

    Kate Ford | The Veg Space
    Sweet capsicums look like chillis but they are not spicy. They are available in both green and red varieties. We prefer red, but if you can only find green that's fine. They vary in size, so when choosing take into account how many you can eat.
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    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Main
    Cuisine Asian
    Servings 4 servings
    Calories 474 kcal

    Ingredients
      

    • 10-12 sweet capsicums (small peppers)
    • 1 red onion roughly chopped
    • 1 tablespoon soy sauce optional
    • 1 tablespoon lime juice
    • 2 tablespoon desiccated coconut
    • 115 g cashew nuts
    • 2 teaspoon curry powder
    • ½ teaspoon chilli powder
    • 1 tablespoon water
    • 3 tablespoon sunflower oil
    • 2 green chillis finely chopped
    • ½ teaspoon ground turmeric
    • 20 curry leaves
    • 400 ml coconut milk
    • salt to taste

    Instructions
     

    • Wash the capsicums and then slit each one down one side and carefully remove the seeds, without breaking the capsicum.
    • Make the filling by blending together the chopped red onion, soy sauce, lime juice, dessicated coconut, cashew nuts, 1 teaspoon of the roasted curry powder, the chilli powder and the water until a paste forms. Stuff the capsicums with the filling then heat the oil in a heavy frying pan and fry on each side for a few minutes until brown. Remove from the pan and set to one side.
    • Add the chopped green chillis, turmeric and curry leaves to the pan, fry for a couple of minutes, and then reduce the heat and add the coconut milk, salt to taste and stuffed capsicums. Bring to the boil and gently simmer until the capsicums are soft and the sauce has reduced. Finally sprinkle the rest of the roasted curry powder over the top, cover the pan and allow to sit for 2 minutes before serving with rice.

    Nutrition

    Serving: 1servingCalories: 474kcalCarbohydrates: 37gProtein: 9gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 436mgPotassium: 913mgFiber: 10gSugar: 16gVitamin A: 9591IUVitamin C: 486mgCalcium: 67mgIron: 4mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    If you enjoy my recipes please BuyMeACoffee.com!

    Sri Lankan Cashew Nut stuffed Capsicums

    *Please note that Amazon links are affiliate links - I will get paid commission if you purchase the book through clicking this link.

    « Roasted Butternut Squash filled with spicy lentil dhal
    Stuffed Onions with sun-dried tomato & hazelnuts »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Rebecca says

      July 21, 2015 at 3:24 pm

      This looks amazing and I can't wait to make it....but where is the recipe/instructions for the roasted curry powder? Thanks!!

      Reply
      • thevegspace says

        July 21, 2015 at 4:04 pm

        Hi Rebecca,
        Sorry it wasn't really explained in the recipe - I used just standard curry powder (or something like garam masala would work well) and toasted it gently in a dry frying pan - it worked really well and this is a fab recipe! But will have another trawl through the book in case it is explained elsewhere!
        Kate

        Reply
    2. Deena Kakaya says

      April 09, 2014 at 7:36 pm

      Vibrant, mellow, sweet, spicy and nutty. This is just lovely x

      Reply

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