Vegetable Goulash

A Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. The ingredients in an authentic goulash include beef cooked with onions, paprika, tomatoes and some green pepper. Potato and noodles are also added according to some recipes.

This is a vegetarian version of a goulash, and when you see all the amazing colours this dish has to offer, you just know it’s going to be good for you!

I adapted this from a recipe book called ‘One Pot’ by Marks and Spencer, adding a large aubergine which has a rich, meaty taste.

Serves 4-6

15g (½ oz) sun dried-tomatoes, chopped (read prep instructions below)
2 tbsp olive oil
1 tsp crushed dried chillies
3 garlic cloves, chopped
2 onions, cut into small wedges (I used 1 brown onion & 1 red onion)
1 aubergine, cut into large chunks
225g (8 oz) carrots, sliced
225g (8 oz) new potatoes, scrubbed and cut into chunks (I used a large tin of new potatoes, drained, rinsed and cut into chunks)
1 butternut squash, deseeded, peeled and cut into small chunks, about 225g / 8oz prepared weight
2 tbsp tomato purée
300ml (10 fl oz) vegetable stock (I used low salt, gluten-free)
450g (1 lb) canned Puy or green lentils, drained and rinsed
1 tbsp paprika
450g (1 lb) ripe tomatoes
A few springs of fresh thyme
Soured cream, to garnish (a bit of a grey area on paleo, but it’s okay to eat occasionally)
Crusty bread, to serve

1. Put the sun-dried tomatoes in a small heatproof bowl, cover with almost boiling water and leave to soak for 15-20 minutes. Drain, reserving the soaking liquid.

2. Heat the oil in a large, heavy-based saucepan, with a tight-fitting lid, and cook the chillies, garlic and vegetables, stirring frequently, for 5-10 minutes until softened.


3. Blend the tomato purée with a little of the stock in a jug and pour over the vegetable mixture, then add the remaining stock, lentils, the sun-dried tomatoes and their soaking liquid, and the paprika and thyme.

4. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Add the fresh tomatoes and simmer for a further 15 minutes, or until the vegetables and lentils are tender.


5. Serve topped with spoonfuls of soured cream, accompanied by crusty bread.


Drat!! This tasted SO good, that I forgot to take a photograph of the finished dish! So, the image above is courtesy of ‘One Pot’ by Marks and Spencer. Mine looked better! 🙂

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