Dinner’s are where most people struggle to eat a nutritious meal. At the end of a long- day, ordering in seems a much comforting option than cooking at home.
But with a little bit of planning and advanced prepration, one- pot meals can be fast, yet nutritious and healthy.
Here are my top three favourite dinner recipes to enjoy that take less than 25 minutes to cook!
Chickpea Noodle Soup:
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried basil
4 cups vegetable broth
2 cups chickpeas, drained and rinsed (you could use boiled beans)
2 cups noodles (such as whole wheat or soba)
2 cups chopped vegetables (such as carrots, celery, and kale)
Salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)
One cup coconut milk
Directions:
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the thyme, basil, vegetable broth, chickpeas, noodles, and vegetables to the pot. Stir well.
Bring the soup to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the noodles are cooked.
Stir in the coconut milk.
Season with salt and pepper to taste.
Serve hot and garnish with fresh parsley or cilantro if desired.
Enjoy your delicious and vegan chickpea noodle soup!
Methi Mushroom Biriyani:
Ingredients:
1 tablespoon oil
1 onion, diced
2 garlic cloves, minced
1 teaspoon ginger, grated
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 cup brown basmati rice
1 cup water
1 cup diced tomatoes
1 cup sliced mushrooms
1 cup chopped cauliflower florets
1/2 cup chopped fresh methi (fenugreek) leaves
Salt to taste
Fresh cilantro for garnish (optional)
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the ginger, cumin seeds, coriander powder, garam masala, turmeric, and chili powder (if using) and cook for 1 minute.
Add the rice and stir to coat with the spices. Cook for 1 minute.
Add the vegetable broth, tomatoes, mushrooms, cauliflower, and methi leaves. Stir well.
Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 20 minutes or until the rice is cooked.
Season with salt to taste.
Serve hot and garnish with fresh cilantro and vegan raita if desired.
Lasooni Tofu Palak
Ingredients:
1 block of firm tofu, pressed and diced
1 tablespoons oil
1 teaspoon cumin seeds
4-5 garlic cloves, minced
1 large onion, chopped
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon chili powder (optional)
Salt to taste
4 cups packed spinach leaves, chopped
1 cup tomato puree
1 cup water
Juice of 1 lemon
Fresh cilantro for garnish (optional)
Instructions:
Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
Add the garlic and onion and cook until softened, about 5 minutes.
Add the turmeric, coriander powder, cumin powder, garam masala, chili powder (if using), and salt. Cook for 1 minute.
Stir in the spinach, tomato puree, water, and lemon juice. Let the mixture come to a boil, then reduce the heat and let it simmer for 10 minutes.
Stir in the diced tofu and let it cook for 5-7 minutes or until heated through.
Serve hot and garnish with fresh cilantro if desired.
Best served over a bed of quinoa or with whole wheat phulka.
Tag me on Social Media if you decide to try these yummy recipes!
Trust this helps,