Sunday, August 12, 2012

Nutty-Tart Bell Peppers with Peanuts

Cooked according to the directions below, my bell peppers blackened much more quickly than I thought they would and the water evaporated so quickly I ended up with what looked like a mess. I was worried that my dish was a complete disaster, but it was delicious! If you like bell peppers, this is a dish worth trying.

One year ago: Black and Blue Buckle
Two years ago: Chicken Tikka Masala

Nutty-Tart Bell Peppers with Peanuts (from 660 Curries)

2 tbsp canola oil
2 large bell peppers (900g), any colour, stemmed, seeded, and cut into 1" pieces
6 whole cloves
1 or 2 bay leaves
2 tbsp chickpea flour
1 tsp toasted cumin-coriander blend (2:1 ratio of coriander to cumin, toasted and then ground, you can make a lot of a little)
1 tsp coarse salt
1 tsp white sugar
1/2 tsp cayenne
2 tbsp unsalted, dry-roasted peanuts, ground to fine breadcrumbs
2 tbsp finely chopped cilantro
juice of 1 lime

1. Heat oil in a large skillet over medium-high. Add bell peppers, cloves, and bay leaves. Roasted, stirring occasionally until softened and browned, 15 - 18 minutes.
2. Sprinkle in chickpea flour and cook, stirring until lightly browned, 3 - 5 minutes.
3. Pour in 1 cup water and scrape skillet to deglaze.
4. Stir in cumin-coriander blend, salt, sugar, and cayenne. Reduce heat to medium-low and simmer, stirring occasionally until flavours mingle, 5 - 8 minutes.
5. Stir in peanuts and cilantro. Stir in lime juice.

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