Indian rice capsicums with mint yoghurt

Juicy currants and crunchy pistachios are the hidden secrets in these cute capsicums. 

Preparation Time

20 - 30 minutes

Cooking Time

35 minutes

Makes

12

Ingredients

• 2 tbs olive oil
• 1 small brown onion, finely chopped
• 1 tbs Sharwood's Tikka Masala Curry Paste
• 150g (3/4 cup) basmati rice
• 500ml (2 cups) water
• 45g (1/4 cup) currants
• 2 tbs chopped pistachio kernels
• 2 tbs chopped fresh coriander
• 12 (3 x 250g pkts) baby red capsicums (see note)
• 260g (1 cup) Greek-style natural yoghurt
• 1/4 cup shredded fresh mint

 

Method

1. Preheat oven to 200°C. Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until the onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Add the water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Use a fork to separatethe grains. Stir in the currants, pistachio and coriander.
2. Meanwhile, cut the tops from the capsicums and reserve. Use a small sharp knife to cut around the membrane and seeds. Discard. Combine the yoghurt and mint in a small bowl. Cover with plastic wrap and place in the fridge.
3. Divide the rice mixture among the capsicums. Place in a roasting pan and drizzle over remaining oil. Replace tops.
4. Bake the capsicums in oven for 20 minutes or until tender. Arrange on a serving platter and serve with the minted yoghurt.

 

Notes

• You can prepare this recipe to the end of step 3 up to 6 hours ahead. Cover the capsicums with plastic wrap and store in the fridge. Continue from step 4, 20 minutes before serving.
• Rich in vitamin C and beta-carotene, sweet baby red capsicums taste great when filled with Indian-style rice.