4
Medium
Medium Our multi-award winning paste will be your new secret when it comes to Indian cooking.
4 Large peppers
1 tbsp Olive oil
400g Minced beef (or use quorn for a vegetarian version)
1 Small onion peeled and finely chopped
One stick of celery finely sliced
1/2 Courgette finely chopped
200g Tin chopped tomatoes
50g Shemin’s Indian Curry Paste
Seasoning
8 slices of pepperoni (or chorizo) (use quorn pepperoni for a vegetarian version)
50g Cheddar cheese grated
1) Heat the oven to 200°C or gas mark six.
2) Cut the peppers in half and remove the seeds, brush with olive oil and then place them onto a baking tray and into the oven for fifteen minutes.
3) Meanwhile place a nonstick pan on a medium heat and dry fry the mince, celery, onions and courgettes for four to five minutes, browning the mince all over.
4) Stir in the chopped tomatoes, Shemin’s Indian Curry Paste and adjust the seasoning. Cook gently for five or six minutes.
5) Remove the peppers from the oven and spoon the filling into each one.
6) Cover with foil and bake for fifteen minutes.
7) Sprinkle with cheese and place the pepperoni on top and grill for a further five minutes until the cheese has melted and the pepperoni is browned.
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Verified curry lover
Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins
Verified curry lover
Love Shemins pastes. Perfect curries. The best for home made curries.
Verified curry lover
I love Shemins right from the start on James Martin show. Jamie is great
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£6.50