Goulash with Roasted Courgettes, Sweet Garlic and Beans

Almost a one pot dish but the courgettes benefit from being roasted and extra garlic can be roasted at the same time, this adds a sweet pungency to the delicious sauce

Goulash with Roasted Red Peppers

Ingredients serves 4

an onion

3 sticks of celery

a bay leaf

3 carrots

6 cloves of garlic

3 courgettes (zucchini)

a green pepper (bell pepper, capsicum)

500g (18 ounces) of potatoes

a tablespoon of paprika

a teaspoon of dried thyme

a teaspoon of dried oregano

a teapsoon of dried red chillis

a 400g (14 ounce) can of chopped tomatoes

a handful of frozen peas

a 400g (14 ounce) can of kidney beans

3 tablespoons of tomatoes puree

a small glass (125ml) of red wine (optional)

olive oil

salt and pepper

Method

Preheat the oven to 200C (400F, gas mark 6)

Chop the onion, sprinkle with salt and saute in a large pot.  Chop the celery and add to the pan with the bay leaf.

Slice the carrots (the more finely sliced the softer they will be) and add to the onions and celery

Slice the courgettes in half lengthways and then into half inch (1 and a 1/4 cm) rounds and put them in a roasting tray with oil and four whole cloves of garlic with the skin still on, baste to cover in oil and season with salt and pepper and sprinkle with a the teaspoon of oregano.  Roast for about 40 minutes while the goulash is cooking on the hob

Finely chop the remaining two cloves of garlic and add to the onions, carrots and celery

Slice the green pepper into thin strips, add this to the pot and add the tablespoon of paprika, the teaspoon of thyme and the teaspoon of dried red chillies.  Stir thoroughly

Scrub the potatoes and quarter (and quarter again depending on size) into bite sized chunks.  Add to the pot and add enough water to just cover.  Stir and bring to the boil

Reduce to a simmer and add the can of tomatoes  stir thoroughly and allow to cook and reduce for about forty minutes until the potatoes are soft (and fall off the tip of a knife) stirring occasionally

When the potatoes have softened stir in the three tablespoons of tomato puree, the handful of frozen peas, the drained kidney beans and the glass of red wine (if using) and cook and reduce for another five minutes

When the courgettes are golden remove from the oven and carefully extract the whole garlic cloves, squeeze out the soften garlic into the sauce and squash with a wooden stir to distribute

Stir in the courgettes and serve

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