Stuffed mini sweet peppers with curried potatoes

Cook the potatoes until totally tender (pressure cooker or boiling water). When cool enough to handle, peel them.

Grate the potatoes on the large holes of a grater.

For the spice blend, stir the whole spices over very low heat until a bit toasted; take off the heat as soon as they turn a little brown, since over-roasting makes them bitter.

Once cool, grind in a spice grinder.

Heat oil over medium-high heat, add chopped onions with a little salt and stir until pale and soft.

Add grated ginger and chopped green chilies, then curry powder; stir a few seconds.

Add the potatoes and some salt, stir over medium-low heat, then mix in the ground spice blend well.

Add chopped coriander leaves and squeeze in a little lemon or lime juice. Taste and adjust the seasoning; take off the heat and transfer to a bowl.

Mix in grated Parmesan (optional; use less salt if adding cheese).

Slit each pepper from the stem downwards without cutting to the tip, forming a pocket. Scoop out seeds with the back of a spoon if wanted.

Sprinkle a little salt inside each pepper and fill with the potato stuffing using a small teaspoon or fingers.

Place on an oiled, lined baking tray (no oil needed on a silicone mat). Top some with mozzarella.

Bake in a preheated 400F oven for about 20 minutes.