Creado con IA
Smoky Mushroom and White Bean Vegetable Paprikash
60 min 497 kcal por ración Media
Ingredientes
4 Raciones
- Olive oil15 ml
- Onion, diced200 g
- Garlic, minced18 g
- Mushrooms, sliced600 g
- Aubergine, cubed500 g
- Courgette, sliced400 g
- Canned tomatoes800 g
- Potatoes, cubed700 g
- Cooked white beans, drained400 g
- Smoked paprika12 g
- Caraway seeds2 g
- Vegetable stock500 ml
- Unsweetened soy yogurt250 g
- Fresh dill, chopped10 g
- Salt6 g
- Black pepper2 g
Preparación
- 1
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
- 2
Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- 3
Add the sliced mushrooms. Increase the heat to medium-high and cook for 8–10 minutes, stirring occasionally, until their released liquid has mostly evaporated and the mushrooms begin to brown.
- 4
Add the minced garlic, smoked paprika, and caraway seeds. Cook for 1 minute, stirring continuously to prevent the paprika and garlic from burning.
- 5
Add the cubed aubergine and sliced courgette. Cook for 5 minutes, stirring regularly, until the vegetables begin to soften.
- 6
Stir in the canned tomatoes, cubed potatoes, vegetable stock, salt, and black pepper. Bring the mixture to a gentle boil.
- 7
Reduce the heat to medium-low, cover partially, and simmer for 25–30 minutes. Stir occasionally and cook until the potatoes and aubergine are tender.
- 8
Stir in the drained white beans and simmer uncovered for another 5–8 minutes, allowing the beans to heat through and the sauce to thicken slightly.
