As soon as you understand the essentials of cooking, it can be such a freeing and also awarding experience to develop a merely scrumptious dish or baked item. The scents in your house and the faces of the people who you share it with are valuable. We hope this Carrot rice, fried kales and potato stew recipe will give you some suggestion for you to end up being a phenomenal cook.

Carrot rice, fried kales and potato stew

Be the first to review this recipe. Heat the oil in a large pot and add the chopped onion. Sauté for a couple of minutes, then add cubed potatoes.

To make Carrot rice, fried kales and potato stew you only need 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Carrot rice, fried kales and potato stew :

Provide rice.

Provide large carrots (2 grated, 2 chopped.).

Use onions, chopped.

You need to prepare large tomato, chopped.

You need large potato, chopped into small dices.

You need to prepare hand full of kales.

Prepare large courgette, chopped.

Prepare Oil.

You need Salt.

Short Tips:

Among the greatest things that you can do is to cook with member of the family or pals. When you prepare with someone else, you will be able to detect tricks that they execute and will be able to much better on your own as a chef. Talk to them to see just how their mind functions, to elevate your knowledge.

step by step :Carrot rice, fried kales and potato stew

In a warm sufuria, put oil and onions..

Once cooked, add the grated carrots and allow to cook for 2 minutes..

Add 2 cups of preboiled water and the rice..

Leave it to cook..

In another sufuria, add oil and onion and allow to cook..

Add the chopped carrots, courgette, tomatoes and cook for 1 minute..

Add the potatoes and cook for 2 minutes..

Add stew and allow to cook..

Once cooked, set aside..

In another sufuria, add onion and oil and allow to cook..

Add kales (Nb. Not chopped) and fry for 4 minutes..

All ready, serve hot..

I used bay leaf, shahi jeera, cardamoms, cinnamon and cloves. Home » Vegetarian Mains » Lentil Stew with Carrots and Potatoes. 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.

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