This recipe replaces the 'meat' in the traditional goulash with beans - I used butter beans but you could use borlotti or black too. There are loads of fab nutrients in this dish, including protein, vitamin C, and fibre.
Ingredients (serves 4):
1 tbsp olive or rapeseed oil
1 large onion finely chopped
3 crushed garlic cloves
1 carrot sliced
2 peppers deseeded and sliced
400g can chopped tomatoes
1 courgette sliced
150g mushrooms halved or quartered depending on size
2 largish potatoes sliced (I left the skin on but you can peel if you like)
500 ml veg stock (or 2 tsp veg bouillon dissolved in hot water)
2 tbsp sweet paprika
2 tbsp tomato puree
2 bay leaves
Salt and freshly ground black pepper
To serve: 4 tbsp plain greek yoghurt
Method:
Heat the oil in a large pan and fry the onion for 3 mins until softened
Add the garlic and cook for another minute
Add the remaining vegetables and cook for another 2-3 mins
Add all the other remaining ingredients (except the yoghurt)
Season, stir and bring to the boil
Then turn down the heat and simmer for around 10 mins until the vegetables are tender and the sauce has reduced a little
Serve with a spoonful of yoghurt
Enjoy!
Comments