Pumpkin Goulash
My attempt at cooking my grandma's goulash recipe as an autumnal vegan variant with pumpkin.
1 min read
Ingredients
- 1Hokkaido pumpkin
- 1Onion
- 200 gPotatoes
- 5 tbspSunflower oil
- 300 mlWater
- 1 tspCornstarch
- 4 tbspTomato paste
- Caraway (ground)
- Paprika spice
- Garlic (ground)
- Salt and pepper
Preparation
- Wash the pumpkin, remove the seeds and cut it into 1 cm cubes.
- Peel and chop the onion.
- Peel the potatoes and cut them into small cubes.
- Heat the sunflower oil in a pot and sauté the onion over low heat until translucent.
- Add the pumpkin, potatoes and tomato paste.
- Season and add water until everything is covered.
- Bring to a boil, then simmer over medium heat for about 20 minutes, until the pumpkin and potatoes are soft.
- Mix the cornstarch with a little cold water, stir it in to thicken the goulash and bring back to a boil briefly.
- Season with salt and pepper.
Serve in deep plates with a slice of bread and green salad.