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    Smoky beetroot goulash

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    Smoky beetroot goulash

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    2 tbsp olive oil
    1 onion, chopped
    3 cloves garlic, chopped
    1 tsp caraway seeds
    2 tsp smoked paprika
    ¼ tsp cayenne pepper
    350g fresh beetroot, peeled and cut into 2cm dice
    650g sweet potato, peeled and cut into 2cm dice
    1 red pepper, deseeded and diced
    1 tbsp tomato purée
    400g can chopped tomatoes
    700ml Cooks’ Ingredients Vegetable Stock
    150g Love Life Quick Cook Italian Spelt
    20g pack dill, chopped
    4 tsp soured cream, to serve

    Method

    1. Heat the oil in a heavy-based casserole dish or sauté pan. Add the onion and cook for about 3 minutes, then add the garlic and spices, and toss together for 1 minute.

    2. Add the beetroot, sweet potato, pepper and tomato purée, and cook for 1 minute, then add the chopped tomatoes and stock.

    3. Bring to a gentle simmer for approximately 20 minutes, then add the spelt and simmer for a further 10 minutes until the vegetables and grains are cooked, and the sauce is reduced and thickened.

    4. Before serving, stir two-thirds of the chopped dill into the stew. Then ladle into shallow bowls and top with a little soured cream and an extra sprinkling of dill.  

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