Velvety Warm Mustard Pepper Sauce

Course : Curry
Serves: 2
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1 cup chopped mustard greens or -- Swiss chard
1/2 cup coarsely chopped green -- pepper
1 large red-ripe tomato -- cored, quartered
1/4 cup loosely packed chopped -- cilantro
2 medium fresh hot green chiles -- stemmed and seeded
2 cloves garlic -- peeled
1 tablespoon mild olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon Dijon-style mustard
1 teaspoon sugar
1/2 teaspoon salt -- or to taste
1/3 cup heavy cream

Preparation / Directions:

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu. Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes. Makes about 2 cups. Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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