Name: Chunky vegetable and bean goulash
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 1 onion chopped; 2 cloves garlic crushed; 1 red pepper deseeded and cut into small chunks; 3 carrots sliced; 2 sticks celery chopped or sliced; 175g (6oz) button mushrooms; 400g (14oz) can chopped tomatoes; 150ml (1/4 pint) homemade or reduced-salt vegetable stock; 150ml (1/4 pint) medium cider (or extra stock); 2 tbsp paprika; 2 tsp dried herbes de Provence; Freshly ground black pepper to taste; 400g (14oz) can butter beans drained and rinsed; 400g (14oz) can cannellini beans drained and rinsed; 2 tsp cornflour; Chopped fresh coriander (optional); 2 tbsp soured cream or low-fat Greek yoghurt to serve (optional)

Meal type: Main meal

Serves: 4

Preparation time: 15 minutes

Cooking time: 1 hour 35 minutes

Preheat oven to 180°C/160°C fan/gas mark 4. Put all ingredients, except canned beans, cornflour, coriander and soured cream, into a large, flameproof, ovenproof
casserole and stir to mix.
Cover and bake in oven for 1 hour. Remove from oven; stir in canned beans. Re-cover and return to oven; bake for a further 30 minutes or until vegetables are tender. Remove from oven.
Blend cornflour with 1 tbsp cold water in a small bowl. Stir into vegetable mixture. Heat gently on top of stove, stirring continuously, until mixture comes to the boil and thickens slightly. Simmer gently for 2 minutes, stirring.
Sprinkle coriander over top and garnish with a swirl of soured cream, if you like. Serve with cooked brown rice or couscous.

Energy 1505kJ 358kcal 18%

Carbs 50.1g -

Fat 3.3g Low 5%

Saturates 0.5g Low 3%

Sugar 13.3g Low 15%

Salt 0.8g Low 13%

% = an adult's reference intake

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Ingredients

1 onion, chopped

2 cloves garlic, crushed

1 red pepper, deseeded and cut into small chunks

3 carrots, sliced

2 sticks celery, chopped or sliced

175g (6oz) button mushrooms

400g (14oz) can chopped tomatoes

150ml (1/4 pint) homemade or reduced-salt vegetable stock

150ml (1/4 pint) medium cider (or extra stock)

2 tbsp paprika

2 tsp dried herbes de Provence

Freshly ground black pepper, to taste

400g (14oz) can butter beans, drained and rinsed

400g (14oz) can cannellini beans, drained and rinsed

2 tsp cornflour

Chopped fresh coriander (optional)

2 tbsp soured cream or low-fat Greek yoghurt, to serve (optional)

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Chunky vegetable and bean goulash

Nutritional Information

Tried this at home?

Ingredients

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