Stuffed onions with green spelt curry

Name: Stuffed onions with green spelt curry
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Green spelt; 6 large onions (about 100 g each); 3 TABLESPOONS Olive oil; 1 TEASPOON Curry; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp Salt; 1 (approx. 200 g) red pepper; 1 collar Coriander; 50 g Schmand; 50 g medieval Gouda cheese

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Green spelt
6 large onions (about 100 g each)
3 TABLESPOONS Olive oil
1 TEASPOON Curry
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp Salt
1 (approx. 200 g) red pepper
1 collar Coriander
50 g Schmand
50 g medieval Gouda cheese

Directions

1
Soak the green spelt overnight in 1/2 litre water. Peel and halve onions, remove the inside with a kitchen knife and chop. Heat oil in a pot, fry chopped onions in it and dust with curry.
2
Add the green spelt with the soaking water and bring to the boil. Stir in the vegetable stock and simmer for about 20 minutes. In the meantime clean, wash and finely dice the peppers. Wash the coriander, dab dry and chop finely, except for a few leaves for garnishing.
3
Stir the diced peppers, coriander and sour cream into the green spelt curry. Season to taste again. Cook onion halves in boiling salted water for about 5 minutes. Take out and measure 200 ml vegetable water. Fill onions with green spelt curry.
4
Coarsely grate the cheese and spread over it. Put onions in a fat pan, pour on vegetable water and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. Arrange onions on a plate with stock and garnish with remaining coriander leaves.