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Ingredients
| 1 | red peppers red pepper |
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| deseeded and chopped into chunks | |||
| 1 | green peppers green pepper |
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| deseeded and chopped into chunks | |||
| 1 | red onions red onion |
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| peeled and chopped | |||
| 1 | courgettes courgette |
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| chopped into chunks | |||
| 1 | carrots carrot |
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| peeled and chopped | |||
| 8 | baby potatoes baby potato |
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| halved or quartered | |||
| 1.5 tbsp tbsp | paprika paprika |
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| 1 tins tin | chopped tomatoes chopped tomatoes |
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| 500 ml ml | vegetable stock vegetable stock |
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| 0.5 tbsp tbsp | olive oil olive oil |
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| 250 g g | long grain rice long grain rice |
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Goalie's goulash
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0:40 min
(8)
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.
- 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.
- Reduce to a simmer and cook with the lid on for 30 minutes, until the sauce has thickened and the potatoes are tender.
- Meanwhile, make the rice according to packet instructions.
- To serve, divide the rice between bowls and top with the goulash.
