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Vegetarian Goulash

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Ingredients

1 red peppers red pepper
(deseeded and chopped into chunks)
1 green peppers green pepper
(deseeded and chopped into chunks)
1 red onions red onion
(peeled and chopped)
1 courgettes courgette
(chopped into chunks)
1 carrots carrot
(peeled and chopped)
8 baby potatoes baby potato
(halved or quartered)
1.5 tbsp tbsp paprika paprika
1 tins tin chopped tomatoes chopped tomatoes
500 ml ml vegetable stock vegetable stock
0.5 tbsp tbsp olive oil olive oil
250 g g long grain rice long grain rice

Goalie's goulash

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40 min
(17)

Method

This vegetarian goulash recipe makes a cheap and healthy meal. If you like, fry the chicken until golden along with the onion, or add chopped chorizo instead.

  1. Lightly fry the onion over a medium heat, then add the peppers and potatoes. Stir through the paprika and mix until evenly coated, then add the courgettes, tomatoes and stock. Taste and adjust seasoning if desired.
  2. Reduce to a simmer and cook with the lid on for 30 minutes, until the sauce has thickened and the potatoes are tender.
  3. Meanwhile, make the rice according to packet instructions.
  4. To serve, divide the rice between bowls and top with the goulash.