Vegetable goulash

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Recipe sent in by Jenny

★ ★ ★ ★ ★★ 3 ratings Rate this recipe

This tasty one pot veggie meal can be made in the slow cooker, cooked on the hob or in a casserole in the oven...

Prep Time 15 mins
Cook Time 4 hrs
Serves 4
Difficulty Level Easy

Preparation

Print this recipe

Total Time 4 hrs 15 mins
Preparation Time 15 mins
Cooking Time 4 hrs

Ingredients
Method

2 tbsp vegetable oil
1 small aubergine (cut into chunky pieces)
1 courgette, thickly sliced
1 green pepper (deseeded and cut into chunks)
1 yellow pepper (deseeded and cut into chunks)
1 carrot (and peeled), sliced
1 onion (and peeled), finely chopped
garlic (1x clove, peeled), crushed
2 tsp smoked paprika
800g chopped tomatoes (2x tins)
150ml vegetable stock
black pepper

Heat oil in large pan, add aubergine, courgette, peppers, carrot, onion and garlic and fry for 6-7 minutes stirring occasionally until lightly browned
Stir in the paprika, tomatoes and stock and season and bring to the boil
Transfer to slow cooker HIGH 4 hours
Serve with soured cream sprinkled with paprika and crusty bread

You will need

Slow cooker

Variations

Conventional cooking method - Cook in a pan on the hob or in a medium oven for around 30-45 minutes until the vegetables have softened

Reviews

★ ★ ★ ★ ★★ 3 ratings Rate this recipe

Guest

★ ★ ★ ★ ★ 5

sounds amazing will try this week

on 30/9/15
Cat H(45)

★ ★ ★ ★ ★ 4

This is really easy to make and really very tasty, a real great variation on ratatouille

on 29/4/15
Guest

★ ★ ★ ★ ★ 5

I added beef to this to make a traditional goulash more healthy and go further with all this lovely veg!

on 1/2/15
Rachel H(718)

Loved this but even better the next day

on 25/8/14
Guest

I made this tonight and to quote my husband it was edible but not lovable.

on 23/1/13
Guest

I made this tonight as a filling for jacket potatoes & it was delicious. My daughter will be trying it tomorrow & I've put 2 portions in the freezer!

on 9/12/11
Laura W(850)

Tried this the other night as my mum doesn't eat meat. Tasted really good and she loved it. Would definately make again.

on 20/10/11
Guest

Hi Suzanne. I would have thought that would be fine. As a rule of thumb, we say most dishes will take around 8-10 hours to cook on a low setting , 5-7 hours on medium or for 4-6 hours on high. Lucy (food editor)

on 19/10/11
Guest

I would like to try this tomorrow but could I put it on low in the morning and leave it all day or would that ruin it?

on 19/10/11
stephanie g(87)

My family loved this dish, even my husband who always wants to eat meat! I've tried spicing it up a bit with capers and olives which work well and my children love the smoked paprika which surprised me. It's become a real family favourite.

on 17/10/11
Guest

Tried this and liked it. It made it easier for my son to eat his vegetables. It's a good recipe for us as we are all vegetarians.

on 16/10/11
Guest

Tried this last night - no carrots so put a handful of mushrooms in instead. Absolutely delicious and will certainly make this again - got big thumbs up from everyone! Thanks for the recipe :0)

on 13/10/11
Guest

So u put it on the slow cooker for four hours?! Doesnt that make mashy?

on 7/10/11
Guest

I add to mine 'filled fresh pasta' I use the three cheese one, and serve with garlic bread for a saturday night treat - absolutely delicious!

on 14/12/10
Guest

I make mine in the slow cooker and its always a winner in this house, especially served with crusty bread and/or mashed potato/rice/chips..would recommend, definately!

on 21/11/10
Guest

I would imagine that this kind of amount will happily serve a family of 4 and possibly leave you with a bit of leftover. I would serve it with some nice steamed (wholemeal) rice and perhaps a nice chunk of cheese (instead of cream) if you want to add some animal proteins to it, or otherwise I think it will taste v. good with steamed white fish.

on 28/9/10
Guest

It's also nice with chick peas, served over rice(:

on 20/9/10
Guest

If you took out the carrot this would be your typical Ratatoullie and I would imagine it tastes lovely as I make it all the time, sprinkled with cheese on top

on 10/8/10
Guest

Everyone has commented but no one has put what it is like...... is it nice or one to give a miss :-)

on 9/8/10
Guest

I'd either serve alongside or put a dollop on top. I wouldn't stir it in. HTH, Lucy

on 9/8/10
Guest

Do you stir the sour cream into the goulash or just serve it along side it?

on 8/8/10
Guest

how many people does this serve ?

on 18/1/10
Guest

would be useful to have the number of servings

on 3/12/09