Red Pepper Curry Sauce - OMG!!!

Makes about 4 cups

2 jar of canned red bell peppers,   (Trader Joes Fire roasted 12 0z)

2 tablespoon canola oil 

1 small onion, chopped into small dice

2 tablespoons fresh ginger

4 cloves garlic

14 ounces or 1 cup coconut milk (Aroy-D coconut milk - 60% water

2 tsp curry powder (S&B Oriental Curry Powder)

2 tsp ground cumin 

1 tsp kosher salt (if using table salt use 1/2 tsp)

¼ cup chopped fresh cilantro for garnish

1/2 cup chopped scallions for garnish.

Drain the roasted red peppers and place them in a blender and blend until smooth, I typically use my a bullet for this task.  Heat the canola oil in a sauté pan over medium heat. Add the onion, ginger, and garlic and sauté until softened, about 5 minutes. Add cumin and curry to the vegetables and cook until fragrant, about 30 seconds.  Add the coconut milk to the vegetables and heat through.  If you want to reduce some of the calories you can replace about a 1/3 of the milk with water. Add the blended roasted bell peppers and salt and pepper to taste. If you are using table salt I would only use 1/2 Tsp.  

Keep the sauce warm while preparing the rest of the meal, or cool and reheat just before serving.  You can place the entire 4 cups in a blender to make it completely smooth, I don't mind the chunky bits of onion, garlic, and ginger in the finished sauce and don't have more clean up.  

Why I love this sauce...it can be used as a soup, or placed over rice or barley with sauteed vegetables, can add chickpeas, tofu or if you are not vegetarian roasted chicken for a hearty meal.  I double the recipe to make a bit extra and place in 2 cup containers in the freezer for a quick and delicious meal. Here I have used the sauce in a salad made with Pearl Barley Pilaf and Sauteed Vegetables of broccoli, bell peppers, zucchini and mushrooms