Carrot rice, fried kales and potato stew
Carrot rice, fried kales and potato stew

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, carrot rice, fried kales and potato stew. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Carrot rice, fried kales and potato stew is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Carrot rice, fried kales and potato stew is something that I’ve loved my whole life. They’re nice and they look fantastic.

Mixed vegetables and potatoes stew recipe How to make sliced fried potatoes stew with vegetables. Stir together scrambled eggs, crispy bacon, charred potato, and rice to make this satisfying one-pan meal that tastes way better than takeout!

To get started with this recipe, we must prepare a few components. You can have carrot rice, fried kales and potato stew using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Carrot rice, fried kales and potato stew:
  1. Prepare 1 cup rice
  2. Get 4 large carrots (2 grated, 2 chopped.)
  3. Take 6 onions, chopped
  4. Take 1 large tomato, chopped
  5. Prepare 1 large potato, chopped into small dices
  6. Get 1 hand full of kales
  7. Prepare 2 large courgette, chopped
  8. Get Oil
  9. Make ready to taste Salt

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Instructions to make Carrot rice, fried kales and potato stew:
  1. In a warm sufuria, put oil and onions.
  2. Once cooked, add the grated carrots and allow to cook for 2 minutes.
  3. Add 2 cups of preboiled water and the rice.
  4. Leave it to cook.
  5. In another sufuria, add oil and onion and allow to cook.
  6. Add the chopped carrots, courgette, tomatoes and cook for 1 minute.
  7. Add the potatoes and cook for 2 minutes.
  8. Add stew and allow to cook.
  9. Once cooked, set aside.
  10. In another sufuria, add onion and oil and allow to cook.
  11. Add kales (Nb. Not chopped) and fry for 4 minutes.
  12. All ready, serve hot.

When I make this for dinner, I serve it over a cup of Basmati rice. For lunch, I keep it a little lighter by having it with a side of bread. Sriracha makes this vegetarian fried rice deliciously fiery. Looking to amp up your beef stew but unsure where to start? The kale and sweet potatoes make a hearty combination, and the coconut milk adds just the right amount of smoothness.

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