Red Pepper Curry Sauce Recipe

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Red Pepper Curry Sauce Recipe

 It's been a while since I last added something new.

This is something I've never done before. I've made a few curry sauces over the years, but never one quite like this. The base is red peppers and tofu. 

It's a pretty americanized curry. Simple in the spice department compared to a traditional indian or asian curry, but it has a lot of nuance to it still the same. 

Ingredients
1/2 a large red bell pepper, diced
7 small cloves garlic, halved
1 red habanero, deseeded/chunked
1/2 block silken tofu
1 tsp turmeric
1/2 tsp paprika
1/2 tsp allepo pepper flakes
1/2 tsp garlic powder
1/4 tsp sumac
1/4 tsp cayenne
1/4 tsp oregano
1 tbl salt
1/2 tsp black pepper
1 cup water
1 tbl canola oil

The oregano may seem out of left field, but I like a little earthy, herby note in my curries. Try it, see if you agree. 

Most of these spices are readily available at a standard supermarket, walmart, target, etc. The sumac and allepo, I get on Amazon. It's a little more expensive than typical spices, but the flavors are strong and unique. The packages last a long time too. 

Instructions
Making it is pretty easy. 

Put everything except the water, oil and tofu in a small frying pan. Toast over medium heat. 

When the pan is hot and begins to sizzle  add the oil and stir to coat everything in it. 

Toast for a few more minutes and then carefully add in the water. 

Allow to simmer over medium low heat and reduce until most of the liquid is gone. 

Add the tofu and the frying pan mixture to a blender and puree until smooth. 

It's very different from traditional tomato and cocounut milk based curries. Thick and rich. A little sweet. A little heat. So many amazing flavors all dancing together in a perfect unison. 

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