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

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, carrot rice, fried kales and potato stew. It is one of my favorites food recipes. 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 current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Carrot rice, fried kales and potato stew is something that I have loved my entire life.

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

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

I find this stew to be perfect in the fall and winter seasons. It makes both a great lunch or a dinner. 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. Stir fried kale with fresh squid on white plate.

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