Paprika Cream Ragout

Multi-coloured bell peppers make this dish look fabulous

Serves 4 

Ingredients

·         1 onion, medium sized

·         3 garlic cloves

·         100g leek

·         500g bell peppers (red, orange or yellow)

·         300-500g tomatoes

·         2-3 tbsp olive or sunflower oil

·         2-4 tsp vegetable stock powder or 2 cubes

·         20g butter or coconut oil

·         100g sour cream or coconut kefir or any dairy free cream

·         1-2 tbsp tomato puree - optional

·         Black pepper, freshly milled

·         1 tsp paprika powder

·         3 tbsp mixed herbs , finely chopped (e.g. parsley, lovage, oregano, basil, thyme, pinch sage) – if you use dried herbs use only 1.5 tbsp

·         Sea salt or Himalayan salt – optional

 Method

1.      Peel and finely dice the onion and garlic.

2.      Wash the leek and cut into fine rings.

3.      Quarter the peppers and remove the seeds and pith and cut into thin slices or cubes.

4.      Cut the tomatoes in small pieces.

5.      Add the oil to a saucepan and fry the onions and garlic for a few minutes.

6.      Then add the remaining vegetables and sauté for 2-3 minutes.

7.      Cover and cook for 20 minutes until the vegetables soften.

8.      Add the vegetable stock powder/cubes, cream, butter or coconut oil and the tomato puree if used.

9.      Season with black pepper and paprika.

10.  Add the herbs and season to taste with salt.

Note – Serve with brown basmati rice, quinoa/basmati rice mix or baked potatoes.

Health benefits -

Bell peppers are an excellent source of vitamin A, vitamin C, and potassium. Bell Peppers also contain a healthy dose of fiber, folate, and iron. Red peppers pack the most nutrients, because they've been on the vine longest. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C.