Vegetable Goulash with Beans

• 3 tbspolive oil
• 3onions, sliced
• 4red peppers, cut into chunks
• 2carrots, sliced
• 500gchestnut mushrooms, halved
• 5garlic cloves, crushed
• 3 tbspsweet paprika
• 2 tspcaraway seeds
• 2 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 800mlvegetable stock
• 800gpotatoes, peeled and cut into 3cm chunks
• 720 gdrained kidney beans (from three 400 g tins), rinsed
• 1 tbspred wine vinegar
• 30gparsley, chopped
• fine salt
• black pepper
• 200gsoured cream
• 8thick slices sourdough, about 50 g each, optional (optional)

Method

1. 1Heat the olive oil in your largest pan over a medium heat. Cook the onions, peppers and carrots with a teaspoon of salt for 12 minutes until soft and the onions are golden.
2. 2Add the mushrooms and cook for 8–10 minutes until softened and their released liquid has reduced.
3. 3Take the pan off the heat and stir in the garlic, paprika, caraway and tomato puree for 1 minute until the spices smell toasty. Paprika turns bitter if it catches, which is why the heat is off.
4. 4Add the tomatoes, stock and potatoes with a small pinch of salt and plenty of pepper. Bring to a simmer and cook with the lid half on for 25–35 minutes, stirring now and then, until the potatoes are tender and the sauce has thickened.
5. 5Add the kidney beans and simmer for 5 minutes until the beans are piping hot and the sauce coats the potatoes. Stir in the vinegar and most of the parsley, then taste; it should be sweet from the paprika and peppers with a sharp edge from the vinegar, so add salt if it tastes flat.
6. 6Serve in bowls with a spoon of soured cream swirled through, the rest of the parsley and the optional bread if using.
7. 7Cool the rest within 2 hours and freeze in portions for up to 3 months without the soured cream. Defrost overnight in the fridge. Reheat on the hob with a splash of water, stirring, until piping hot; the potatoes soften a little on reheating, which suits a goulash. Add the soured cream on the night.

Per serving

kcal

421

protein

17.2g

fibre

15.8g

carbs

64.6g

fat

12.2g