Vegetables in a hot red sauce

This is an adaption of a chicken recipe from one of my trusty old cookbooks. Don't let the secret ingredient (ketchup) put you off, because it actually tastes pretty good! I don't know about you, but sometimes I just crave a big bowl of vegetables. On those days, a nice, quick and easy curry is the perfect way to go.

Recipe

2 tsp oil
1 onion, finely diced
3 tsp minced garlic
2 tsp minced ginger
Minced chillies (to taste)
1/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/4 - 1/2 tsp hot chilli powder
1 tsp five-spice powder
Pinch black pepper
Pinch salt
1 tbsp tomato paste
2 tbsp tomato ketchup
1 tsp sugar
Vegetables of your choice
1 tbsp lemon juice
Chopped fresh coriander to garnish, if desired

Heat the oil in a large pan, and cook the onion a couple of minutes until softened. Add the garlic, ginger and chillies, and cook one or two minutes more. Add the ground spices, then the tomato paste and ketchup, and the sugar.

Mix everything together and add the vegetables. Cover and simmer until the vegetables are tender, adding a little water if it gets too dry.

Just before serving, add the lemon juice. Serve on rice, with some coriander to garnish (if desired).

Serves: 2-3
Preparation and cooking time: 15-20 minutes