This recipe like a lot of my cooking is Indian cooking adapted to use the seaonal produce in my garden. There are two variations to the recipe, one with dried fenugreek (methi) and minced rosemary. The interesting element here is that both variations work, but just the single element makes a huge difference in flavor and taste. I developed the variation for two reasons, one for ease of access since I can get rosemary from my backyard versus the visit to the Indian store, the other is to localize the recipe further. The recipe can also be adapted for fish instead of tofu and I would encourage using a white fish like cod or hake. - Creativecook —Rinku Bhattacharya /Spice Chronicles
Test Kitchen Notes
What a lovely way to use an abundance of red peppers. With a lightly spiced Indian flair, it is quite delicious. The sauce is abundant, which is perfect for soaking up with a nice piece of naan bread -- or you can increase the amount of tofu to serve more people. - Victoria —The Editors
Dice the red peppers, removing the seeds and stalk. (please note, please try to use organic bell peppers).
Dice the tomatoes, to match the bell peppers.
Place the peppers, tomatoes, ginger, garlic, chili powder and salt and grapeseed oil in the slow cooker and cook on the 4 hour high setting for 4 hours. Note, if your slow cooker does not have multiple settings, just cook for 3-4 hours until the peppers and tomatoes are somewhat dried and wilted.
Place the cooked pepper mixture into a blender and add in the agave nectar, half and half, water and blend to a smooth puree.
Place the puree in a cooking pot and bring to a simmer, add in the dried fenugreek leaves or rosemary and tofu and simmer for about 15 minutes.
Turn off the heat, drizzle well with the black pepper and serve with rice or crusty bread