This recipe is so simple to prepare. The richness comes from using freshly roasted red bell
peppers. If you don’t have the time to roast peppers, use raw bell peppers. The outcome will
still be equally delicious. If you have some fresh ginger on hand, dice a tablespoon of it and
puree it with your ingredients for a livelier dimension of flavor. As with all my recipes, a high-
speed blender is best to create a super luxurious texture.
2 Roasted Red Bell Peppers
1 can Coconut Milk
4 T. South Seas Surprise
1 tsp. Himalayan Salt
4-5 dried, pitted Dates, soaked in ¼ cup warm water
In your blender, combine the above ingredients including the water and puree until
smooth and creamy. This blender sauce then becomes the base for whatever
vegetables, meat or seafood you enjoy.
To prepare the meal, simply place a splash of oil in a pan over medium-high heat. Add
some diced onions and your family’s favorite curry ingredients. I love using chick peas,
carrots, cauliflower and spinach. Give it all a good stir to allow the vegetables to warm
through and begin the cooking process for about 5 minutes. Then add your blender
sauce, cover the pan, turn the heat down to medium and allow it to get hot and bubbly for
about 15 minutes or until your vegetables are tender and the protein is cooked through.
Serve your red curry over quinoa or fluffy rice and top with fresh basil or cilantro and a
squeeze of lime. For some plant protein, I enjoy topping it with a handful of hemp seed