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.
