The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gourmet veg goulash
This simple but sumptuous dish features aubergine, pepper, onion and butter beans in a smoky tomato sauce, served with crushed baby potatoes, sprinkled with fresh parsley and drizzled with Greek-style yogurt. And it all comes together in just half an hour!
Plants 6
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 400g baby potatoes
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 aubergine
- 1 tbsp smoked paprika
- 1 onion
- 1 pepper
- 2 tbsp tomato purée
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 411
Protein: 17g
Carbs: 72g
Fat: 3.7g
Ingredients
- 800g baby potatoes
- 2 aubergine
- 2 tbsp smoked paprika
- 2 onion
- 2 pepper
- 4 tbsp tomato purée
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 411
Protein: 17g
Carbs: 72g
Fat: 3.7g
Gourmet veg goulash
This simple but sumptuous dish features aubergine, pepper, onion and butter beans in a smoky tomato sauce, served with crushed baby potatoes, sprinkled with fresh parsley and drizzled with Greek-style yogurt. And it all comes together in just half an hour!
Cook time:
30 mins
Cuisine:
European
Food group:
Dairy
Allergens: Milk, Celery
Cooking Instructions
Get the potatoes on
- Cut the potatoes into 2cm chunks, then cook in boiling water for 15-18 mins. Drain, return to the pan and gently crush, then lightly season.
Fry the aubergine
- Meanwhile, dice the aubergines into 1cm chunks.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the aubergines with a quarter of the paprika for 4-5 mins until browned all over.
Make the sauce
- At the same time, peel and thinly slice the onions. Deseed and thinly slice the peppers.
- Add both to the frying pan and sizzle for 6-8 mins. Stir in the tomato purée and remaining paprika and cook for 1 min.
- Tip in the butter beans and their water, and the passata. Crumble in the stock and pour in 100ml water (200ml for 4 portions). Stir well and simmer for 10-12 mins until thickened slightly.
Plate up
- Finely chop the parsley and stir it into the crushed potatoes.
- Serve the goulash with the potatoes, then drizzle over the yogurt.