with Courgette Dumplings
From: Kate Pugh,
This recipe is slightly adapted from the BBC Vegetarian Good Food
Magazine, October 1997 issue.
It's really quick to make, and very tasty.
You can replace the self-raising flour in the dumplings with 2 tbsp
plain wholemeal (wholewheat) flour and 1/2 tsp baking powder.
Makes 1 generous serving
For the Goulash
For the Dumplings
- 1 tsp olive or vegetable oil (optional)
- 1 medium onion
- 1 small red pepper
- 1/2 420g (15oz) can baked beans in tomato sauce (eg Heinz)
- 2 tbsp cooked red kidney beans, drained and rinsed if canned
- 150ml (5 fl oz, just over 1/2 cup) vegetable stock (you can
use a cube)
- 1 tbsp tomato puree (tomato paste)
- 1/2 - 1 tsp paprika
- seasoning to taste (soy sauce, black pepper, etc)
1. Peel, halve and slice the onion.
- 2 tbsp self-raising wholemeal flour
- 1/2 small courgette (zucchini)
- seasoning to taste (salt, pepper, garlic powder, dried herbs,
Deseed and slice the pepper.
Fry the onion and pepper in the oil until softened.
2. Add the baked beans with their sauce, the kidney beans, the
stock, tomato puree and paprika.
Bring to the boil and simmer for 5 minutes.
3. Meanwhile, coarsely grate the courgette into a bowl.
Add the flour and seasoning, and mix with a few teaspoons of cold
water to form a soft dough.
4. Stir the beans and season to taste.
Turn the heat down as low as possible.
Make the dumpling dough into 2 equal-size balls and place on top
of the beans.
5. Cover and cook over a low heat for 15-20 minutes, until the
dumplings are cooked, stirring the beans 3 or 4 times but making
sure not to disturb the dumplings.
6. Serve on its own or with some French bread to mop up the sauce.