Preparation
- 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.
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.