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Spiced veggie goulash with yogurt dumplings

Spiced veggie goulash with yogurt dumplings


Swap meat for pulses and use lots of veg for a healthier take on a traditional stew and dumplings

  • Feeds 6 Feeds 6
  • Ready in 1 hour 35 minutes

Each serving contains

  • Energy
    1574kj 374kcal
  • Fat
    Low 12%
  • Saturates
    Low 16%
  • Sugar
    Low 15%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 53g


  • 1 tbsp Co-op olive oil, plus 1 tsp for brushing
  • 2 red onions, finely sliced
  • 2 garlic cloves, finely sliced
  • 2 tbsp tomato purée
  • 225g self raising flour, plus an extra 2 tbsp
  • 1 tbsp smoked paprika
  • Pinch of chilli flakes
  • 400g chestnut mushrooms, thickly sliced
  • 400g butternut squash (prepared weight), cut into 2cm cubes
  • 2 x 400g cans Co-op chopped tomatoes
  • 150ml red wine
  • 400g can chickpeas, drained and rinsed
  • 200g Co-op Greek style natural yogurt
  • Handful flat leaf parsley, finely chopped
  • ½ savoy cabbage, shredded


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Heat the 1 tbsp of oil in an ovenproof casserole dish and gently fry the onion for 4-5 mins, until soft
  3. Add the garlic and cook for another minute, then stir in the tomato purée and cook for 2-3 mins more
  4. Stir in the 2 tbsp flour, along with the paprika and chilli flakes, then cook for 1 minute
  5. Add the mushrooms and squash, then cook for another 2-3 mins
  6. Stir in the tomatoes, wine and chickpeas, season, then bring to a simmer
  7. Cover, then bake in the oven for 1 hour
  8. While it’s cooking, mix the yogurt and parsley into the rest of the flour, season and shape into 12 balls
  9. Once the goulash has had its full cooking time, remove from the oven and uncover
  10. Arrange the dumplings on top, then brush with the remaining olive oil
  11. Return to the oven and cook for 20 mins, until the dumplings are fluffy
  12. Steam the cabbage for 3-4 mins and serve with the goulash