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.