If using leftover chopped chicken, beef, or pork, add this to
the skillet along with potatoes and cauliflower.
Not exact matches
After the vegetables have simmered for 30 minutes, add the beef and all pan juices from the
skillet to the stock pot,
along with the
potatoes, tomato paste, bay leaf, and 4 cups of beef or chicken stock.
When the sweet
potato and chick pea hash is cooked, combine it
with the ingredients in the
skillet pan,
along with anything else you are serving — in our case some tofu scramble (recipe in Deliciously Ella and Friends).
Directions: Heat oil in a large
skillet / Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and
potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the
potatoes are soft / Add tofu cubes and season
with salt, pepper and chili sauce to taste.
Heat up a cast iron
skillet on the stove
with your preferred oil (I used olive) and add the onion and sweet
potato along with the spices.