This vegetable goulash is my go-to dinner when it is cold and grey outside. A delicious paprika spiced tomato sauce served simply with plain rice and a spoonful of sour cream – it is just heavenly. It can easily contain most of your five a day as well as being cost effective as well. Delicious, healthy and cheap to make – what more could you want on a cold winters evening?
Vegetable goulash is really great for when you have a cold, it is packed full of vitamins and you can always add an extra half teaspoon of hot smoked paprika for added heat. I really love the colour and warmth that paprika brings to this dish, the contrast of the smoky paprika spiced vegetables with the cool sour cream and fluffy rice is heavenly. My mouth is watering just thinking about it!
I tend to include of teaspoon each of sweet smoked and hot smoked paprika for a medium spiced But feel free to go for just sweet or just hot smoked to create your desired heat. For the vegetables you can be as creative as you like, adding broccoli florets or peppers instead of carrots for example.
(Tip: For some reason I find that tomatoes slow down the cooking process for carrots – so don’t add the tinned tomatoes until the carrots are starting to soften.)
I usually cook the full amount for just two people as you can keep leftovers in the fridge for up to three days. My recipe will serve about four people, and it reheats really well for a lunch or dinner the next day. It does not freeze well however, the potatoes and cabbage just go mushy!
- 2 Tablespoons of Olive Oil
- 1 Onion, sliced
- 1 Teaspoon Hot Smoked Paprika
- 1 Teaspoon Sweet Smoked Paprika
- 1 Tin of chopped Tomatoes
- 2 Cloves of Garlic, crushed
- ½ Pint of Vegetable Stock
- 1 Bay Leaf
- 250g of boiling/waxy potatoes
- ½ Cabbage, sliced into strips (I use Savoy cabbage)
- 1 Medium sized carrot, diced into medium pieces
- Heat the oil in a large saucepan over a medium heat.
- Add the onions and fry until soft.
- Stir in the paprika and garlic and cook for a minute.
- Add the rest of the vegetables (except the cabbage) and fry for a minute.
- Pour in the stock and bay leaf, cover and leave on a gentle simmer for 20 minutes..
- Add the tinned tomatoes and cabbage to the vegetables and leave to simmer for another 10 minutes.
- In a separate saucepan cook your rice according to the packet instructions
- Season with freshly ground black pepper and enjoy!