Vegetarian Potato Goulash with Bell Peppers and Marjoram

This vegetarian potato goulash is a wonderful comfort meal for the later stages of pregnancy. The potatoes provide steady energy, while the bell peppers add fresh vitamins. The dish warms you from the inside and is very relaxing to prepare.

Ingredients for 2 to 3 portions

• 500 g waxy potatoes
• 2 red bell peppers
• 1 onion
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika powder
• 1 teaspoon dried marjoram
• 400 ml vegetable broth
• 2 tablespoons canola or olive oil
• A pinch of salt and pepper
• Optional: A dollop of sour cream (made from pasteurized milk)

Preparation

1. Peel the potatoes and cut them into bite-sized cubes.
2. Wash the bell peppers, remove the seeds, and dice the flesh.
3. Peel and finely chop the onion.
4. Heat the oil in a pot and sauté the diced onion until translucent.
5. Add the tomato paste and paprika powder, roasting everything briefly.
6. Stir in the potatoes and bell peppers, then pour in the vegetable broth.
7. Let the goulash simmer gently with the marjoram over medium heat for about 25 minutes.
8. Season the dish to taste with a pinch of salt and pepper.

Good to know

The potato goulash often tastes even better when warmed up the next day. You can easily cook it in larger batches and freeze it in portions for later.

When things feel difficult

In the last trimester of pregnancy, the growing baby often presses against your stomach, which can lead to heartburn. Enjoy several smaller portions throughout the day instead of a large meal if needed. Omit the tomato paste and onion if you are currently sensitive to acidic foods.

Note

For individual questions about nutrition during pregnancy, it is best to consult your obstetrician, gynecologist, or midwife. They know your personal situation best and can give you tailored advice.