Sweet and sour soy goulash with curry
4 servings
45 minutes
Sweet and sour soy goulash with curry is a vibrant dish of Pan-Asian cuisine that combines the spicy kick of curry with the refreshing tang of lemon and the sweetness of bell pepper. The soy goulash infused with spice aromas becomes tender and rich, while the tomato concasse adds thickness and velvetiness to the sauce. This dish evokes Eastern gastronomic traditions where flavor balance is a key principle. It pairs perfectly with rice or noodles, highlighting its exotic character. Easy to prepare, it suits both everyday meals and special occasions, surprising with its harmony of flavors and depth of aroma. Sour cream adds creaminess while fresh herbs provide freshness. The dish is not only tasty but also nutritious, fitting well into a vegetarian diet and revealing new facets of Asian cuisine.
1
Place the soy goulash in a pot with cold water, bring to a boil and cook for 6-8 minutes until ready. Let it cool and squeeze out the water well.
- Soy goulash: 100 g
2
Cut the white onion into quarter rings or cubes.
- White onion: 1 piece
3
Cut the medium-sized red bell pepper into strips.
- Sweet pepper: 1 piece
4
Heat the pan and oil. First, fry the pepper for 5-10 minutes, stirring, then add the onion and garlic (crush the garlic with the flat side of a knife to release its juice), and stir-fry for another 5 minutes.
- Olive oil: 3 tablespoons
- Sweet pepper: 1 piece
- White onion: 1 piece
- Garlic: 1 clove
5
Add soy chunks to the pan, season with salt, pepper, and curry. Stir the mixture for 5 minutes.
- Soy goulash: 100 g
- Salt: to taste
- Five Peppers Mix: to taste
- Curry: 1.5 teaspoon
6
Add 400 grams of peeled diced tomatoes and the juice of half a lemon; optionally, you can add water. Cover with a lid and let it simmer for 10 minutes.
- Concassé tomatoes: 400 g
- Lemon: 0.5 piece
7
If desired, you can add sour cream, mix it, cover again and let it simmer for another 7 minutes (you can add herbs at the end if you like).
- Salt: to taste