3 delicious one-pot meals in under 30 minutes!
We all know the feeling. You just got home from work, it’s been a busy day and you’re tired. The last thing you want to think about is cooking, right? These one-pot meals are the solution! They are quick to cook, easy, and probably best of all, they don’t require much cleanup time either. Here are our top 3 favorite recipes:
Summer Tomato Pasta
This deliciously light, fresh meal is perfect for the summer. The more flavorful your mozzarella, the better.
- 2 cups dried penne
- 1 lb plum tomatoes
- 10 oz mozzarella, drained
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- Grated rind and juice of 1 lemon
- 15 fresh basil leaves, shredded
- Salt and black pepper
- Cook the pasta in boiling, salted water until just tender.
- Quarter the tomatoes and remove the seeds, then chop the flesh into cubes. Cut the mozzarella into similarly sized pieces.
- Mix together the olive oil, balsamic vinegar, grated lemon rind, 1 tbsp of the lemon juice and the basil. Season. Add the tomatoes and mozzarella and leave to stand until the pasta is cooked.
- Drain the pasta and toss with the tomato mixture. Serve immediately, garnished with fresh basil leaves. It’s that simple!
Estimated time (prepping and cooking): 20 minutes.
Fresh tomato and bean soup
This rich, chunky soup is best served with olive ciabatta bread.
- 2 lb plum tomatoes
- 2 tbsp olive oil
- 3 onions roughly chopped
- 2 garlic cloves, crushed
- 3 cups vegetable stock
- 2 tbsp sun-dried tomato paste
- 2 tsp paprika
- 1 tbsp cornflour
- 15 oz can cannellini beans, rinsed and drained
- 2 tbsp chopped fresh coriander
- Salt and pepper
- Olive ciabatta bread (optional for serving)
- First, peel the tomatoes. Using a sharp knife, make a small cross on each one and place in a bowl. Pour boiling water over to cover and leave to stand for 30-60 seconds.
- Drain the tomatoes and peel off the skins. Quarter them and then cut each piece in half again.
- Heat the oil in a large saucepan and cook the onions and garlic for 3 minutes, or until just beginning to soften.
- Add the tomatoes to the onions, with the stock, sun-dried tomato paste and paprika. Season with a little salt and pepper. Bring to the boil and simmer for 10 minutes.
- Mix the cornflour to a paste with 2 tbsp water. Stir the beans into the soup with the cornflour paste. Cook for a further 5 minutes.
- Adjust the seasoning and stir in the chopped coriander just before you serve it.
Estimated time (prepping and cooking): 26 minutes.
Citrus Beef Curry
If you aren’t a fan of too much spice, you can adapt the flavor to suit you. This is a Thai style curry, so it goes perfectly with Thai Fried noodles if you can manage to purchase some.
- 1 lb rump steak
- 2 tbsp oil
- 2 tbsp medium curry paste
- 2 bay leaves
- 1 cups coconut milk
- 1 cups beef stock
- 2 tbsp lemon juice
- 3 tbsp Thai fish sauce
- 1 tbsp caster sugar
- 3 baby onions, peeled but whole
- 3 or 4 potatoes, halved
- cup unsalted roasted peanuts, roughly chopped
- An average bag of green beans, halved
- 1 red pepper, seeded and thinly sliced
- Trim any fat off the beef and cut it into strips, about 5 cm long.
- Heat the oil in your saucepan, cook the curry paste over a medium heat for 30 seconds.
- Stir in the beef and cook it for 2 minutes until it starts to brown and is coated with the spices.
- Stir in the bay leaves, coconut milk, stock, lemon juice, fish sauce, and sugar. Bring it to a boil, stirring.
- Add the onions and potatoes, then bring back to the boil, reduce the heat, and leave to simmer, uncovered, for 5 minutes.
- Stir in the peanuts, beans, pepper and simmer for a further 10 minutes, or until the beef and potatoes are tender. Cook for a little longer if necessary. That’s your meal!
Estimated time (prepping and cooking): 25 minutes.
To read more of these recipes, see the book by Sarah Edmonds written in 1997 named, “50 One-pot Meals (Step-by-Step)”.