Butternut Squah*, Potato, Green pepper, Cherry Tomatoes & Chorizo Picante
2018-10-26- Cuisine: Inspired
- Course: Appetizer, Side dish, Light lunch
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- Servings: 2 or 3
An autumn inspired recipe! I was not sure in the beginning that It would be good but it was! The combination of ingredients really worked!
If you are a vegetarian or a vegan, replace the chorizo with chickpeas, or any cooked dry beans, and 1 tsp of hot smoked paprika.
* Or pumpkin!
Ingredients
- 1/3 of butternut squash, peeled and cut into cubes
- 1 large potato, peeled and cut into cubes
- 1 green pepper, roughly chopped
- 1 large red onion, cut into wings
- 4 garlic cloves, minced
- About 6 to 8 cherry tomatoes, halved
- Around 75g of chorizo picante, sliced (wrapping skin removed, preferably)
- 3 tbsp of olive oil
- 1/2 tsp of black pepper
- 1/2 tsp of turmeric (healthy supplement)
- A small handful of chopped parsley
- Salt, to taste
Method
Step 1
Heat the oil in a wok or a similar pan on medium high heat. Start by frying first the garlic then the onion wings. Cook until the onion has slightly caramelised.
Step 2
Now add all the other ingredients, mix well and stir fry on high heat for 5 minutes before lowering the heat to the minimum. Cover with a lid and cook further until the vegetables are tender. No need to add any water as the tomatoes and vegetables will render their own liquid.
Step 3
Adjust the taste to your liking before removing from the heat. Sprinkle with parsley and serve warm or at room temperature.