Recipe - Curried Potato-Stuffed Roasted Peppers

2 pound Russet potatoes; peeled,
minced
2 tablespoon Favorite sauteing liquid
One half Onion; chopped
2 Cloves garlic; minced
One fourth teaspoon Cumin seeds (or scant ground
cumin)
Three fourths teaspoon Curry powder
One half teaspoon Minced peeled fresh ginger
One half teaspoon Tumeric
One half cup Chopped broccoli florets
One fourth cup Diced peeled carrot
1 One half tablespoon Lemon juice
2 tablespoon Plain yogurt (leave out for
pareve)
1 tablespoon Chopped fresh cilantro
Cayenne
4 lg Red bell peppers

TOMATOGINGER SAUCE
2 tablespoon Sauteing liquid
6 Green onions; chopped
4 Cloves garlic; chopped
2 teaspoon Minced Jalapeno chili
One half teaspoon Turmeric
1 cn (28oz) whole tomatoes;
drained and chopped
2 tablespoon Minced peeled fresh ginger

Date: 18 Mar 96 19:02:56 EST

From: Karen Snyder 100130.1562@compuserve.com

Jo Pitesky pitesky@bonnie.astro.ucla.edu From a 1992 Bon Appetit.

Below is a Passover recipe that I discovered I had in my files. It doesn't
really have any special Passover ingredients, but was originally posted to
the Jewish newsgroup a year ot two ago as a Passover recipe. I modified it
to change the sauteing liquid from butter/margarine to whatever fatfree
liquid you like. I've never made the recipe.

Do note the original poster's comment about the curry powder; however. I
am not enough of an expert in kashrut to know whether this should be of
concern.

Cook potatoes in boiling water till tender. Drain and mash. Saute onion and
garlic in liquid until the onion is translucent (~ 8 mins). Mix in cumin,
curry, ginger and tumeric. Add broccoli and carrot and saute until veggies
are crisptender (~ 3 mins). Mix vegetables into potatoes. Stir in lemon
juice, then yogurt and cilantro. Season with salt and cayenne (can be
prepared to this point 1 day ahead; cover and chill). Preheat oven to
400deg F. Char peppers in broiler until blackened on all sides (if you've
never done this before, rest assured that it's a lot easier to undercook
the peppers at this point than to overcook them. The blacker the skin, the
easier it will be to peel the peppers, and the better they will taste). Put
in paper bag and let stand 10 minutes to steam. Peel peppers (skin should
come off by hand). Cut off tops. Remove seeds. pat peppers dry inside and
out. Stuff peppers with potato mix. Arrange stuffed side up in buttered 8"
pan. Bake til heated (20 mins). Serve with sauce.

NOTE: Prepared curry powder is not certified kosher for Pesach (at least,
I've never seen it). You can mix your own (look at your usual curry powder
to get an idea of what to put in).

TomatoGinger Sauce: Saute onions and garlic for 4 minutes. Mix in
jalapeno and tumeric; increase heat to high. Add tomatoes and ginger and
cook to thick chunky sauce, stirring frequently, about 10 minutes (can be
made 1 day before. chill, preheat before serving).

FATFREE DIGEST V96 #83

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.