Thursday, 9 February 2017

Vegetarian/Vegan Hungarian Goulash

I'm not a vegetarian, but I do try to make a vegetarian or vegan main meal a couple of times a week, and tonight when bulking up a leftover roast pork Hungarian Goulash with some butternut squash I realised the butternut squash would work pretty well on it's own in this dish.

Serves 4

Half a large butternut squash, cubed
1 large onion, finely chopped
1 large garlic clove, finely chopped
1 tbsp olive oil
1-2 tsp smoked paprika
2 tsp caraway seeds
A large red pepper, chopped (I blended mine with the tomatoes because my kids say they don't like it if they spot it)
1 tin chopped tomatoes
2 tbsp red wine vinegar
Leaves from a small bunch of fresh marjoram or oregano (optional, but i have so much growing wild in my garden I was pleased to have a recipe to use it in!)
1-2 fresh red chillies, de-seeded and finely chopped
1 vegetable stock cube, crumbled

Fry the onions in a casserole dish over a medium heat until they start to brown.  Add the garlic, red pepper, and chilli peppers and fry for another few minutes.  Add caraway seeds, marjoram or oregano, and butternut squash and stir, then add tomatoes, paprika, vegetable stock cube, vinegar and pepper & salt.  Top up with hot water (about a can) to cover the squash.  Bring to the boil, put the lid on and simmer for 30-40 minutes or until the squash is tender.

Serve with basmati rice and a dollop of sour cream if you have any.

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