Vegetarian Goulash by Unity
serves 4
2 tbsp.
rosemary infused oil
2 medium
onions, sliced
1 tbsp.
wholemeal flour
1 tbsp.
paprika
275ml hot
water mixed with 1 tsp tomato puree
400g tin
chopped tomatoes
2 sprigs
rosemary, approx. 10 inches long
225g
cauliflower sprigs
225g
carrots, peeled and chopped into small chunks
250 g new
potatoes, washed and halved
1/2 green
pepper, de-seeded and chopped
150g soured
cream or Greek yogurt
salt and
pepper
Heat
rosemary oil in flame proof casserole dish, fry onions until soft, then stir in
3/4 of paprika. Cook for 2 minutes.
Stir in water, tomatoes and rosemary.
Bring
to boil, stirring.
Add vegetables and seasoning.
Cover and bake in re-heated
oven 190C/375F/Gas 5 for 30-40 minutes.
Remove from oven and remove rosemary
sprigs.
Stir in soured cream or yogurt and remaining paprika.
Serve with fresh
pasta and/or garlic bread.
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