When I first learned to cook, I was all about the one-pot meals. Over the years, I’ve wandered away from them as my kitchen equipment has expanded and I began to play with recipes that required a food processor or a stand mixer.
This post reminded me how delicious, healthy and simple one-pot meals can be, so I set out to create one using the recommended key ingredients: vegetables, legumes, herbs, spices and whole grains.
Longtime readers of this blog know that while I’m happy to devise gluten-free and dairy-free adaptations, I don’t like to cook off-recipe. In this case, although I was working without a concrete plan, I found it unusually liberating.
And, more importantly, delicious! This curry was warm, soothing and flavourful, with plenty of healthy ingredients. I didn’t include a whole grain, since I tend to stay away from mixing whole grains with protein, but if you don’t have digestive issues like I do then by all means include one.
What’s your favourite one-pot meal?
½ an onion, chopped
3 cloves of garlic, chopped
1 medium-sized carrot, chopped
6 crimini mushrooms, sliced
1 cup chopped cauliflower
1 ½ cups chickpeas
1 cup vegetable broth
½ cup crushed or diced tomatoes
1 dried red chili pepper
1 tbsp cumin
1 tsp coriander
1 tsp turmeric
½ tsp curry powder
½ tsp salt
dash of cayenne
large handful of spinach, chopped
large handful of kale, chopped
Sauté the onions, garlic and chili pepper until soft. Add in the carrots, mushrooms and cauliflower and stir for a few minutes until the vegetables soften slightly.
Add the vegetable broth, crushed tomatoes, chickpeas, salt and spices. Cook, covered, for about 10 minutes, or until the vegetables are tender. Add more liquid or spices to taste.
Toss in the spinach and kale and heat let them wilt. Serve with a drizzle of flax oil.