Place the peppers skin side down onto hot BBQ. Grill to blacken/blister skin.

Place tomatoes in a closed foil packet and place on BBQ to heat and cook.

Heat the olive oil in a sauté pan and add coriander, garlic and onion and sauté for 4-5 mins. Add in the ginger and mix well. Add cayenne pepper and remove from heat.

Put coconut milk in blender, add the roasted peppers and tomatoes, and skillet contents and blend into a smooth purée.

Place purée back in the sauté pan. Season with salt to taste. Simmer on medium-low heat for 8-10 mins.

Serve over tofu, salmon, other main protein and sprinkle with cilantro for garnish.