Veggies with tomato sauce

Any veggies with a bit of tomato sauce.

If you stockpile some canned tomato, you'll be able to make a quick meal whenever. Salt, pepper, chilli, pasta, these are all things that you can keep in store.

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Ingredients

• veggies such as some zucchini
• a bit of butter and/or olive oil
• optionally cumin and fennel seeds
• oregano, salt, pepper, chili
• optionally some pasta

Preparation

Boil salt water and prepare pasta. This gives you about ten minutes for the rest.

Cut up zucchini, fry with butter and oil, cumin and fennel seeds. Watch out, some cumin is really strong. Don’t use too much. I fry it on a 12/14.

After a few minutes, add *pelati* (peeled and cooked tomato), salt, pepper and some chilli. Reduce temperature to half. That’d be 6/14 on my stove.

Wait until the pasta is done and the tomato sauce is thick. Serve.

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Variations

• use similar veggies like zucchini, pumpkin, carrots, beetroot
• if you use aubergines, start with them as they take about 20min to prepare; roast them first: cut them up and drop into the hot pan without any oil until they're dark (otherwise they suck up all the oil) – nightshade plants should not be eaten raw
• you can drop the tomato sauce entirely, or use tomato concentrate in a pinch
• replace pasta with rice, lentils (black: beluga or urad dal, yellow: moong dal) or chickpeas (channa dal)
• add garlic or ginger or both
• add fenugreek seeds
• add mustard seeds
• add cilantro seeds
• add black cumin (kalonji)
• add turmeric (for the colour)
• add garam masala (a mix of spices)
• add curry powder (also a mix of spices)

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