curry sauce

Ingredients for 2 servings:

• 2 bell peppers, red
• 1 shallot(s)
• 1 garlic clove(s)
• ½ red chili pepper(s)
• 1 tbsp olive oil
• 1 tbsp sugar
• 1 pinch(s) salt and pepper, freshly ground
• 1 tbsp tomato paste
• ½ tsp sweet paprika powder
• ½ tsp curry powder, hot, Jaipur; to taste
• 50 ml white wine
• 200 ml vegetable stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Halve, deseed, wash, and dice the bell peppers. Peel and finely dice the shallot and garlic. Wash the chili pepper, halve lengthwise, deseed, and chop the stems. Heat the oil in a saucepan. Sweat the onion and garlic over medium heat until translucent. Add the bell peppers and sauté briefly. Sprinkle with the sugar and caramelize lightly. Season with salt and pepper. Add the tomato paste, finely chopped chili pepper, and paprika and mix well. Sprinkle with curry powder, if desired. Deglaze with the white wine and reduce the liquid by half. Pour in the stock and reduce briefly. Remove the pan from the heat and puree the sauce with a hand blender. Pass the sauce through a fine sieve before serving, if desired.