Steps:
- In a 4-quart saucepan, heat oil over medium-high heat until hot but not smoking. Add the bell peppers and onions and saute, stirring constantly, until the onions start to become translucent, about 5-6 minutes. Add the ginger, garlic, chile peppers, and curry powder and saute 1 minute more. Add all the remaining ingredients except the salt and pepper and bring to a boil. Reduce the heat to low and simmer for 10 - 15 minutes, stirring occasionally, until the liquid has thickened slightly. Season with salt and freshly cracked black pepper to taste, remove heat, and allow to cool to room temperature. This will keep, covered and refrigerated, about 2 weeks.
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