Spiced veggie goulash with yogurt dumplings
https://www.coop.co.uk/recipes/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
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Feeds
6
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Ready in
1 hour
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 53g
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Ingredients
- 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
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Heat the 1 tbsp of oil in an ovenproof casserole dish and gently fry the onion for 4-5 mins, until soft
- Add the garlic and cook for another minute, then stir in the tomato purée and cook for 2-3 mins more
- Stir in the 2 tbsp flour, along with the paprika and chilli flakes, then cook for 1 minute
- Add the mushrooms and squash, then cook for another 2-3 mins
- Stir in the tomatoes, wine and chickpeas, season, then bring to a simmer
- Cover, then bake in the oven for 1 hour
- While it’s cooking, mix the yogurt and parsley into the rest of the flour, season and shape into 12 balls
- Once the goulash has had its full cooking time, remove from the oven and uncover
- Arrange the dumplings on top, then brush with the remaining olive oil
- Return to the oven and cook for 20 mins, until the dumplings are fluffy
- Steam the cabbage for 3-4 mins and serve with the goulash
