Curry goulash with peppers and zucchini rice

Ingredients for 4 servings:

• 500 g pork goulash
• 250 g mushrooms, brown
• 300 g zucchini
• 250 g bell pepper(s), red
• 1 can coconut milk, creamy
• 1 large onion(s)
• 3 cloves garlic
• 2 tbsp tomato paste
• curry powder
• Salt and pepper, black
• 200 ml water
• Clarified butter
• olive oil
• Basmati rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

easy and fast

Slice or quarter the mushrooms. Peel the onion and slice into rings. Slice the bell pepper into strips. Roughly chop the garlic. Halve the goulash meat again. Thinly slice and halve the zucchini. Brown the meat in hot clarified butter, remove from the pan, and set aside. Add the onion rings and garlic to the pan and fry until translucent. Then add the mushrooms and the bell pepper strips and fry. Add the tomato paste and fry briefly. Deglaze everything with 200 ml of water and add the coconut milk and curry powder, if desired. Finally, return the meat to the pan and allow the liquid to reduce slightly. Reduce the heat and simmer covered over medium heat for about 45 minutes. Stir the goulash frequently to prevent it from burning. If necessary, add a little more milk to the liquid to make the sauce a little thicker. Season to taste with salt and pepper. Meanwhile, fry the zucchini slices in olive oil and keep warm. Cook the basmati rice. When the rice is cooked, mix the zucchini slices with the rice. Serve the zucchini rice on a plate and finally add the curry goulash.