By Staff Writer - December, 13th 2013

This south Indian favorite is not only a delicious and healthy vegetarian meal, it also comes in its own colorful container.  The pepper keeps the contents moist and flavorful as they cook and warm on the plate.

Serves 4

Edible containers such as red peppers make elegant individual servings. Here, the Curried Vegetable Sauté recipe gets jazzed up with spices to give it authentic flavor—with no extra work.
4 large red bell peppers
1 Tbs. garlic oil
1 small onion, chopped (about 1 cup)
2 tsp. whole yellow mustard seeds
1 tsp. cumin seeds
1 tsp. ground coriander
½ tsp. salt
¼ tsp. cayenne pepper
2 cups shredded green cabbage
1 small sweet potato, peeled and finely diced (about 8 oz.)
1 cup cooked chickpeas
3 Tbs. raisins
1 Tbs. minced fresh ginger
3 cloves garlic, minced (about 1 Tbs.)
¼ cup low-sodium vegetable broth
¼ cup chopped cilantro
2 Tbs. chopped roasted cashews
¾ cup plain soy yogurt
2 ½ Tbs. prepared mango chutney
Preheat oven to 375F.
Slice tops from peppers. Remove seeds, and set peppers and caps aside.
Heat oil in large skillet over medium-high heat. Sauté onion, mustard seeds, cumin seeds, coriander, salt and cayenne …

 

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