1 medium onion, peeled and chopped
1 medium red bell pepper, chopped
3 tablespoons curry paste
1/2 tablespoon curry powder
2 teaspoons vanilla extract
1 large small white onion, chopped
1 medium blueberry, sliced into wedges
1 cup milk
3 tablespoons butter, melted
2 teaspoons olive oil
1 tablespoon salt
Preheat oven to 350 degrees F (175 degrees C).
Place peeled, chopped onion-green bell pepper in a medium saucepan over medium high heat. Stirring constantly, cook for 5 minutes, adding spices as needed to keep pepper from sticking. Pour vegetable stock over peppers and cover, preserving just about all of the spices. Simmer for 2 to 2 1/2 hours. Remove peppers from tomato paste and liquid and let cool completely. Soak peppers in the refrigerator for several hours, allowing cool flavor to develop.
Heat 1 tablespoon butter in a saucepan over medium heat. Saute onion and bell pepper in butter for 5 min, stirring occasionally. Stirring often, add salsa in blender or food processor or pulse until cracker-size/size amount. Remove from heat and stir in milk slowly, stirring just enough to make sauce just runny.
Season with curry paste and water and stir constantly, increase heat to medium-high and add 1 teaspoon pepper salt; simmer for 5 minutes.
Transfer hot sauce mixture, onions and bell pepper, eggs, milk, butter, olive oil, and salt to small mixing bowl; stir into tomato sauce.
Slow cooker turns down heat to medium and comes to a full cook in about 10 minutes.
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