Summary

Ingredients

• g 1,000 bell pepper (s), red and reen
• 750 g onion (s)
• 2 cloves garlic
• 4 tablespoon oil (sesame oil)
• 2 tablespoon tomato paste
• 250 ml water, hot
• 2 tablespoon chili sauce
• 1 tablespoon soy sauce
• pepper
• Curry, stock cubes
• Paprika powder, noble sweet

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Instructions

1. Clean the peppers and cut into strips. Peel the onions, cut in half and also cut into strips. Peel and finely chop the garlic. Heat the sesame oil in a large Dutch oven. First sauté the paprika strips while stirring, then add the chopped garlic and the onion strips. When everything is well mixed and braised, stir in tomato paste, liquid, stock cubes, chilli and soy sauce. Simmer for 10 minutes in a closed saucepan over medium heat. Season to taste with pepper, paprika powder and curry, simmer for another 10-15 minutes over low heat. The vegetables should still be firm to the bite. Thicken the sauce if necessary.
2. The vegetables taste best with noodles, but you can also serve rice or serve them as a side dish.