Sweet Potato and Vegetable Goulash

Name: Sweet Potato and Vegetable Goulash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Mushrooms; 800 g Sweet potatoes; 500 g red peppers; 1 sprig of rosemary; 2–3 Twigs Thyme; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onions; 500 g Tomatoes; 1 Organic Lemon; 250 g Whole milk yoghurt; 50 g Radish sprouts

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Mushrooms
800 g Sweet potatoes
500 g red peppers
1 sprig of rosemary
2–3 Twigs Thyme
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onions
500 g Tomatoes
1 Organic Lemon
250 g Whole milk yoghurt
50 g Radish sprouts

Directions

1
Clean and trim the mushrooms and possibly halve them. Wash, peel and dice sweet potatoes. Clean, wash and cut the peppers into pieces. Wash herbs and shake dry. Pluck thyme leaves, chop rosemary.
2
Heat 2 tablespoons of oil in a casserole or frying pan, fry the mushrooms in it while turning, remove. Put 2 tablespoons of oil into the hot pot, lightly fry the sweet potatoes and peppers. Add mushrooms, rosemary and thyme and season with salt and pepper.
3
Add 600 ml hot water, bring to the boil, cover and stew for about 5 minutes.
4
Clean, wash and drain the spring onions and tomatoes. Cut spring onions into rings, dice tomatoes roughly. Stir the tomatoes and spring onions into the vegetable goulash, bring to the boil briefly and braise covered for about 10 minutes.
5
Wash the lemon hot, dab dry and finely grate the peel. Halve the lemon, squeeze the juice from 1/2 lemon. Use the rest of the lemon for other purposes. Mix the yoghurt with half of the lemon peel and season with 1 tsp. lemon juice, 1 pinch of salt and a little pepper.
6
Wash the sprouts and drain well. Season vegetable goulash with salt and pepper and arrange in deep plates. Add 1 tbsp. lemon yoghurt and sprinkle with the remaining lemon peel and radish sprouts.