Ingredients with Measurements:
- 2 large red bell peppers, roasted and peeled
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large skillet or saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet, cut side down, and roast for 20-25 minutes or until the skin is charred and blistered.
2. Remove the peppers from the oven and let them cool for a few minutes. Peel off the skin and discard it.
3. In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook for 5-7 minutes or until softened and translucent.
4. Add the minced garlic and grated ginger to the skillet and cook for 1-2 minutes or until fragrant.
5. Add the Madras curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper to the skillet. Cook for 1-2 minutes or until the spices are toasted and fragrant.
6. Add the diced tomatoes and vegetable broth to the skillet. Stir well and bring to a simmer.
7. Add the roasted red bell peppers to the skillet. Stir well and let the mixture simmer for 10-15 minutes or until the peppers are very tender.
8. Remove the skillet from the heat and let the mixture cool for a few minutes.
9. Transfer the mixture to a blender or food processor and blend until smooth.
10. Return the mixture to the skillet and stir in the coconut milk. Season with salt and pepper to taste.
11. Heat the sauce over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Makes about 2 cups of sauce. Serving size is 1/4 cup.
Nutritional information:
Calories: 70
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 210mg
Total Carbohydrates: 8g
Dietary Fiber: 2g
Sugars: 4g
Protein: 2g
Substitutions for ingredients:
- You can use any color of bell pepper instead of red.
- You can use chicken or beef broth instead of vegetable broth.
- You can use heavy cream instead of coconut milk.
Variations:
- Add cooked chicken, shrimp, or tofu to the sauce for a protein boost.
- Add chopped fresh cilantro or parsley to the sauce for extra flavor.
- Use the sauce as a marinade for grilled meats or vegetables.
Tips and tricks:
- To save time, you can use jarred roasted red peppers instead of roasting your own.
- Be careful when handling the roasted peppers as they can be hot.
- Use a splatter screen when cooking the onions and spices to prevent splatters.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat until warmed through.
Presentation ideas:
Serve the sauce over rice, noodles, or roasted vegetables. Garnish with chopped fresh herbs or sliced green onions.
Garnishes:
Chopped fresh herbs, sliced green onions, chopped nuts, or a dollop of yogurt or sour cream.
Pairings:
Serve the sauce with rice, naan bread, or pita bread. Pair with a side salad or roasted vegetables.
Suggested side dishes:
Roasted vegetables, steamed rice, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more vegetable broth or coconut milk.
- If the sauce is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the sauce to an internal temperature of 165°F to ensure that it is safe to eat.
- Store the sauce in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Madras curry is a popular type of curry from the southern region of India. It is known for its spicy and tangy flavor.
Flavor profiles:
Spicy, tangy, and slightly sweet.
Serving suggestions:
Serve the sauce as a dipping sauce for vegetables or as a topping for grilled meats.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian