Make sauce by placing red pepper directly over the burner and char skin all over.
Place the charred pepper in a food safe zip lock, seal, and allow to cool.
When cooled, peel off charred skin, do not wash it! You will be tempted, just wipe it off with a paper towel if needed. The skin should come off quite easily.
Remove the core and seed, and discard it.
Chop pepper into smaller pieces.
In a saucepan over medium high heat and olive oil, saute onion and smashed garlic until onion is soft and translucent.
Add roasted pepper and cook for a minute.
Pour in stock, curry powder, salt and pepper.
Bring to boil, and allow to simmer on low heat for 5 minutes.
Then blend with immersion blender or transfer to blender to blend until smooth.