Potato and pepper goulash

Ingredients for 1 servings:

• 3 large potatoes, waxy
• 1 onion(s)
• 1 clove(s) garlic
• 1 tsp vegetable oil
• 250 ml vegetable stock
• 3 tbsp tomato juice
• 1 tsp cayenne pepper
• ½ tsp caraway seeds
• 1 tsp curry powder
• 1 bell pepper(s), red
• 1 bell pepper(s), red
• 2 tbsp sour cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the potatoes, onion, and garlic. Dice the potatoes, cut the onion into rings, and finely chop the garlic clove. Heat the oil in a non-stick pan and sauté the onions and garlic until translucent. Add the diced potatoes and sauté briefly. Pour in the vegetable stock and tomato juice. Season with cayenne pepper, caraway, and curry powder, and cook covered over medium heat for about 10 minutes. Meanwhile, trim and dice the bell peppers. Add them to the potatoes and cook for another 10 minutes. Add the sour cream and season with salt and pepper to taste. Serve immediately.