My favourite dish

Today I want to show you how to cook my favourite dish, lecsò, which is a Hungarian vegetable sauce.

I usually cook intuitionally, which means I do not normally weigh or measure anything, so the weights and measures I tell you are only an estimation.

For two servings you will need:

• 2 tomatoes or approx. 10 cherry tomatoes
• 1 bell pepper
• 1 onion
• other vegetables, if you like, such as mais or courgette
• paprika
• curry powder
• vinegar
• salt
• pepper
• oil

Heat a splash of oil and chop the onions, then fry them. In the meantime, cut all the vegetables into small chunks. First add the tomatoes, then the bell pepper. Stir for a while. The tomatoes should lose some of their water and give the lecsò its saucy texture. If not, you can add a splash of water. Then add the courgette, mais or other vegetables. Let it simmer for 5-10 minutes. Make sure to check every now and then if there is enough water in the pot, otherwise add a splash. Only now should you season the lecsò. Add two teaspoons paprika, half a teaspoon curry powder and one tablespoon vinegar. If you like hot food, you can also add a pinch of ground ginger or chili powder. Season with salt and pepper and let it simmer for another 5 minutes. It is best served with rice or pasta.

I love this dish because it is simple and can be prepared in a matter of minutes. This way, I can eat a decent and healthy lunch even when I do not have much time. Due to its simplicity you can try countless variations. For example, in autumn, when tomatoes and bell peppers are not in season anymore, I like to use chunks of pumpkin and add cumin in addition to the other spices.