Smoky potato and pepper goulash
Potatoes and kidney beans in a paprika sauce with a spoonful of coconut yogurt and parsley on top. Smoky, a little sweet and sturdy enough for a cold night.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Peel the potatoes and cut them into 2.5 cm chunks. Dice the onion, carrot and pepper and crush the garlic. Drain and rinse the kidney beans. Stir the stock cube into 300 ml of boiling water until dissolved.
- Warm the olive oil in a large, heavy pan over a medium heat. Cook the onion, carrot and pepper with a pinch of salt for 8 minutes until soft.
- Lift the pan off the heat for a moment and stir in the garlic, smoked paprika and tomato purée, since paprika burns easily. Then return it to the heat for 1 minute.
- Add the potatoes, chopped tomatoes, kidney beans and stock. Bring to a simmer, cover, and cook for 25 minutes, until the potatoes are tender.
- Take the lid off and cook for 5 minutes more to thicken the sauce, then add salt and pepper to taste.
- Roughly chop the parsley. Ladle the goulash into deep bowls and top with the coconut yogurt and parsley.
Tip Paprika scorches fast and turns bitter, which is why the pan comes off the heat. If it does burn, start again with fresh spice.
Per portion
| Energy | 558 kcal |
| Protein | 20 g |
| Carbohydrate | 83 g |
| of which sugars | 24 g |
| Fat | 12 g |
| of which saturates | 4 g |
| Fibre | 21 g |
| Salt | 2.55 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes500 g
- red pepper1
- onion1
- carrot1
- garlic2 cloves
- smoked paprika3 tsp
- tomato purée1 tbsp
- chopped tomatoes1 tin
- kidney beans1 tin
- vegetable stock cube1
- coconut yogurt40 g
- parsley½ bunch
- olive oil1 tbsp
