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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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0:40
min
(16)
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.
