This dish is really easy and quick to cook-- however, the time needed to mince the vegetables (if doing it manually) really takes much. But it sure is worth it!
Try it for yourselves and say I'm right ^_~
Tips and tricks
You may make a lot and keep it in the fridge for future uses. Mine lasted for a week in an airtight container.
But I guess it will not last a day because it's really yummy, so I might as well suggest: double the serving you need because everyone will ask for a second, a third and even more!
You may ask if you can just use red bell pepper instead of paprika-- well, probably. I haven't tried because the only bell pepper we have here is the green one. Also, paprikas are more juicy than bell peppers, so not putting paprika will probably compromise the richness of your sauce.
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.