Broccoli is such a beloved baked potato topping that we wanted to include it somewhere—only without the usual Cheddar cheese. Here, it gets spiced up with a prepared tandoori marinade you can find in any well-stocked supermarket.
The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.
To make a vegan version of this vegetable curry, substitute vegetable oil for the ghee. Serve with rice and Cucumber Raita.
Sweet potatoes and lentils get cooked in a curried broth inside packets for a lightly spicy dish. Serve with quinoa.