This is a good all-around sauce for pasta, grains, polenta, greens…
2 T olive oil or butter
2 c thinly sliced onions
1/2 t salt
2 – 3 medium bell peppers, stems and seeds removed, thinly sliced
1/2 t ground cumin
black pepper, to taste
cayenne powder, to taste (start with 1/4 t)
3 cloves garlic, minced
1/2 – 3/4 c yogurt
1. Heat the oil or butter in a large skillet over medium heat. Add the onion and salt; cook, stirring frequently, until the onion is very soft and just beginning to brown, about 10 minutes.
2. Add the bell peppers, cumin, black pepper, and cayenne powder. Cook until the bell peppers are tender, 10 minutes or so. Add the minced garlic and cook until fragrant, another minute.
3. Remove the skillet from the heat. Stir in 1/2 cup of the yogurt. If you would like a creamier sauce, stir in the rest of the yogurt. Taste for seasonings.