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

Bahan melayani 4

bawang

3 batang seledri

daun bay

3 wortel

6 siung bawang putih

3 courgettes (timun Jepang)

a green pepper (bell pepper, capsicum)

500g (18 ons) kentang

a tablespoon of paprika

a teaspoon of dried thyme

satu sendok teh oregano kering

a teapsoon of dried red chillis

400g a (14 ons) can of chopped tomatoes

segenggam kacang polong beku

400g a (14 ons) sekaleng kacang merah

3 tablespoons of tomatoes puree

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

minyak zaitun

garam dan merica

Metode

Panaskan oven 200C (400F, mark gas 6)

Cincang bawang, 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 dan 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, wortel dan seledri

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 (jika menggunakan) 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