4 Servings 40 min Cook
3 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1/4 Tsp Cayenne Pepper
3 Medium whole (2-3/5" dia) Tomatoes
4 Cloves, minced Garlic
1/4 Cup Olive Oil
1 Tbsp Coriander Seed
1 Medium (2-1/2" dia) Onions
1 Tbsp Ginger Root
1 Cup Coconut Milk
1 Dash Salt
14 Oz Tofu
1 Tbsp Fenugreek Seed
2 Tbsp Fresh Cilantro
Dice peppers and tomatoes.
Mince garlic.
Place the peppers, cayenne pepper, tomatoes, and garlic in a large casserole dish.
Drizzle with 3/4 of the oil.
Turn on the oven to 375°F and roast for about 20 minutes.
In the meantime chop onion, cube tofu, and mince ginger.
Heat the remaining oil in a saute pan for about 1 minute and add in the cumin seeds and wait until they sizzle, add in the onion and sauté for 6-7 minutes, stirring occasionally.
Add in the ginger and mix well.
Cool slightly, place the onions in the blender with the roasted vegetables and the coconut milk and blend into a smooth purée.
Place back in a pot and add in the salt, tofu, and half of the fenugreek.
Simmer on medium-low heat for 10 minutes.
Place in a serving bowl and sprinkle with the remaining dried fenugreek and cilantro.
Enjoy!
