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Roasted Curried Red Pepper Sauce

Servings 4


  • 1 red pepper
  • ½ cup chicken broth
  • 1 tsp curry powder
  • 1 tsp carob powder
  • Salt and pepper
  • ¼ yellow onion
  • 2 cloves garlic smashed
  • 1 tsp olive oil


  • 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.