What a delightful surprise this pepper-based dish was! My favorite this year, I think. I used greens from my own garden, and tofu instead of meat: to make it vegan.
Ingredients
2 red bell peppers
2 jalapeno peppers
0.5 can dived tomatoes
1 red onion
1/3 cup vegetable oil
0.25 cup wood ear mushrooms
16 oz fresh spinach
2 tsp curry powder
1 tbsp tahini
2 cups begetable broth
0.5 tsp salt
16 oz tofu
2 tbsp flour
Preparation
Drain firm tofu in a tofu press.
Heat oil in a pot. Sautee half of the onion diced up.
Add pureed bell peppers, jalapenos, tomatoes, and half of the onion. Cook for 5 minutes.
Add the curry powder and the tahini paste. Add the broth.
Simmer for 20 minutes with lid on.
Add the spinach and wilt in. Rehydrate 0.25 cup wood ear mushrooms and dice. Add to sauce.
Dice the tofu into 0.5-inch pieces. Drench in flour and fry until browned. Stir into sauce. Simmer it all together for 5 minutes.
Serve with crusty bread.
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