Teachers' dinner: Hallowe’en g(h)oulash

19th October 2018, 12:00am
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Teachers' dinner: Hallowe’en g(h)oulash

https://www.tes.com/magazine/archived/teachers-dinner-halloween-ghoulash

Struggling for what to cook this week? Teacher Siobhan Currie has been providing healthy and quick ideas for a few weeks, now. This week, she's got a "knockout veggie version of a warming Transylvanian classic".

Ingredients

Flesh of one small pumpkin, diced to 3cm (ish) cubes

Flesh of one smallish butternut squash, cubed

2 carrots, sliced into 3cm pieces

2 onions, chopped

2 cloves garlic, crushed

1 red and 1 green pepper, peeled and finely diced

Tine chopped tomatoes

Half a pint of low salt vegetable stock.

Tin butter beans

Tin aduki beans

1 tsp paprika

2 tsp smoked paprika

Sprinkle of caraway seeds

Method

Preheat the oven to 350f/180c,

Chuck the pumpkin, squash and carrots into a roasting tin with a scant splash of oil and a sprinkle of the caraway, if using. Roast in the oven for 40 mins or until soft.

Meanwhile, sauté the onions, add the garlic, peppers and the paprika. Stir and add the tomatoes and stock and simmer gently, reducing gradually. After about 7 minutes, add the adult and butter beans and stir well.

Once the vegetables are roasted, remove from their tin and mix into the ghoulash sauce. Depending on the consistency you prefer, there may be some vegetables left over. Stir and leave to simmer until you are ready to eat. You may need to thin the sauce with boiling water, or a little more stock. Serve with warmed baguette.

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