17 January 2013

Cauliflower and Baby Potato Stir Fry with Red Chard

This is a great vegetarian main course served on brown rice or quinoa.  If you're having it as a main course, it will serve 4 generously.

What you'll need:
1 large cauliflower, cleaned and broken into small florets
2 cups of small baby potatoes
1 small bunch of red chard, sliced
garlic - add 1 to 3 cloves depending on your taste
1/2 onion, thinly sliced
1 Tbsp olive oil
2 Tbsp good quality Paprika
1 28 oz can stewed tomatoes, cut in pieces
salt and pepper

I use a wok pan to make this recipe.  Use a garlic press for the garlic.  Saute garlic in the olive oil.  Add onion and baby potatoes.    Stir fry this for about 5 minutes.  Add cauliflower and continue cooking, stirring occasionally about 5 minutes more.  Add one 28 oz can of tomatoes.  If they are whole tomatoes, you'll need to just cut them with a knife or your fingers. Add all the liquid from the tomatoes.  Now add 2 Tbsp paprika, salt and pepper.  Stir in incorporate all the ingredients.  Cover with the lid and simmer on low heat.  Stir every 5 minutes for about 20 minutes.  Add the chard and quickly stir in.  Turn off flame, cover the pan and let stand a few minutes until the chard wilts in to the vegetables.  Serve on brown rice or quinoa.  Serves 4 as a main course.

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