Whatshot

2026
2025
November
2024
June
April
2023
March
2022
2021
2020
March
February
2019
December
November
October
September
August
July
June
May
April
March
February
2018
December
November
October
September
August
July
June
May
April
March
February
2017
December
November
October
September
August
July
June
May
April
March
February
January
2016
December
November
October
September
August
July
June
May
April
March
February
January
2015
December
November
October
September
August
July
June
May
April
March
February
January
2014
December
November
October
September
August
July
June
May
April
March
February
January
2013
December
November
October
September
August
July
June
May
April
March
February
January
2012
December
November
October
September
August
July

Foodie - My version of a vegetarian Goulash

Foodie - My version of a vegetarian Goulash

Author: Kasia Yoko
Date: 2017-07-21

This recipe has been adjusted from my mom's goulash recipe. It's wholesome, filling and nourishing. It will fill you up for hours and keep you warm. Its another one of my comfort food recipes but a real hit in my household where I feed many people.

You will need:

4 medium onions finely chopped

4 medium tomatoes chopped

4 garlic cloves finely chopped

4 tsp fresh turmeric finely chopped

4 tsp medium curry masala

1 large Green pepper

1 Large Yellow pepper

1 Large Red pepper

4 tsp sweet paprika

4 TBSP coconut butter

4 TBSP Vegetable oil

1 Bunch fresh spinach

4 Sweet potatoes cooked

4 cups cooked lentils

4 cups cooked sugar beans

4 cups butter beans

1 lt Vegetable Stock

1 lt Water

Green onion and coriander garnish

In the frying pan heat the coconut butter and oil and add the masala, once it starts giving off an aroma add the onions garlic and turmeric and let it simmer until onions are golden brown, now you add the peppers, tomatoes and sweet paprika and the finely chopped spinach stems, set the green spinach leaves aside.

In a pot place the beans, lentils and the sweet potatoes, add the stock and water and season with salt and cook for ten minutes until they simmer gently.

Once the spices and the peppers cook through add the lot to the sweet potatoes and legumes and cook for another 10-15 minutes. Now you can add the roughly chopped green spinach leaves. Serve with sourdough toast and garnish with finely chopped coriander and green onions. Enjoy and please share your recipes with me. Send them to thebugle@mweb.co.za