This comforting vegetarian, mushroom and grilled vegetable stew is great comfort food. Served with chunks crusty French bread.
Ingredients
tablespoons olive oil
1 red onion, chopped
500 gr Mixed Vegetables- carrots, squash, aubergine, beans, red or orange pepper
3 cloves garlic, thinly sliced
1 teaspoon Kashmir chilli powder
1½ teaspoons caraway seeds
400 gr can chopped tomatoes
200 ml hot vegetable stock
250 g portobello mushrooms, cut into chunks
100 ml soured cream
Method
preheat the oven to 350 C
Mix the vegetables in a roasting pan with a tablespoon of the oil, and roast the vegetables for about 40 minutes.
Heat 1 tablespoon of the oil in a large saucepan and gently fry the onion for 3 minutes. Add the grilled vegetables, garlic, kashmiri chilli and caraway seeds, and fry for a further 2-3 minutes, stirring frequently until the vegetables have softened.
Stir in the tomatoes and vegetable stock, and bring to the boil. Reduce the heat, cover and simmer very gently for 15 minutes.
Meanwhile, heat the remaining oil and gently fry the mushrooms in a frying pan for 5 minutes, turning once until softened.
Add the mushrooms to the goulash, season to taste, and spoon into warmed serving bowls.
Serve topped with spoonfuls of soured cream and a sprinkle with the chilli
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