Spicy tomato sauce with a particularly hot olive note

Ingredients for 2 servings:

• 1 m.-sized carrot(s)
• 1 small zucchini
• 1 small onion(s)
• 3 garlic cloves
• 1 chili pepper(s), fresh, yellow or green, mild to medium hot, finger-length
• 4 large tomatoes, tasty
• 1 bell pepper(s), red
• 50 g Kalamata olives, approx. 10 – 14 pieces, drained
• 1 tbsp soy sauce
• 1 tbsp white wine
• 250 ml water
• 1 dashes lemon juice
• 1 tbsp curry powder
• 1 tsp paprika powder, hot
• 1 tsp, heaped salt
• some olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for pasta, rice, etc.

Wash or peel the onions, garlic, zucchini, carrot, and one tomato, and cut into small, approximately 0.5 cm cubes. Wash and deseed the bell peppers, then chop them into slightly larger pieces. Wash the other tomatoes and chili and cut them into thin slices or rings. Heat a little olive oil in a good-quality pan or saucepan. Add the carrots and stir or toss. After about 1-2 minutes, add the zucchini, onion, garlic, chili, and a little of the curry powder. Depending on the power of your stove, fry the vegetables for as long as necessary, then deglaze with soy sauce and white wine. Add the remaining curry powder and paprika, mix well, and add the chopped tomatoes and bell peppers along with a little water and salt. Add the olives and simmer briefly. Add the remaining tomato slices, the lemon juice, and a little more water. Simmer the vegetables over low heat for about 20 minutes, stirring and seasoning with salt. If necessary, add a little more water to reduce the spiciness or spice or to keep the sauce liquid.