One-pot recipes are the best if you are on your weekend and you don’t want to do anything, not the dishes or even cooking. These recipes can be made in one pot, this saves you time and you can eat straight from the pot, which means no more dishes to do on a lazy Sunday. You can prepare almost anything you want in no time, so they are very friendly.
If your budget still is the same as it was in college, these recipes are also very cheap, so you don’t have to worry about how much you can spend. You have no excuses not to cook your diner yourself, even if you are lazy, you can impress someone or have an almost gourmet diner all in one pot, for you or somebody special.
Table of Contents
One pot Golden Onion and Spring Veg Pilaf
This sounds fancy, this is what makes this recipe perfect if you have a date and you don’t know how to cook. If you like Mediterranean’s flavours this is one of the easiest one-pot recipes you will find. The ingredients are:
- 2 large white onions
- 50g of butter
- 100g of halved fine green beans
- 2 crushed cloves of garlic – or more, never is enough garlic.
- 1 tablespoon of cumin seeds
- 1 tablespoon of ground coriander
- 6 squashed pods of cardamom
- 1 tablespoon of ground turmeric
- 250 of basmati rice or short grain rice
- 450 ml of vegetable stock
- 100g of frozen peas
- 100g of chopped spinach
Recipe
You will need to peel the onions, cut them in half, and slice them as thin as possible. In the meantime heat a pot and melt the butter, when is fully melted cook the onion on medium heat with a pinch of salt until the onion is soft and translucent. After the onions are cooked, throw the garlic and the green beans and stir them for 2 minutes approximately.
When everything is cooked and combined, add the rice and mix until everything is fully integrated. Put the stock, stir and put on the lid, cook at low heat for 15 minutes. When the rice is almost done, throw the peas and the spinach and mix again until the residual heat cooks both a little bit.
Penang Prawn and Pineapple Curry
Curry is a wholesome food, is tasty and flavorful, can be done in no time, and is a warming meal that’s perfect for winter. You can replace the prawns with any protein or vegan substitute, making this one-pot recipe a very versatile option. You will need:
- 100g of coconut flesh
- 150g tablespoon sunflower oil
- A peeled, small piece of ginger
- 6 peeled cloves of garlic
- 1 ½ tablespoon of mild curry powder
- some curry leaves
- 1 cinnamon stick
- 1 star anise
- 3 cardamom pods
- 6 cloves
- 6 shallots thinly sliced
- 3 tablespoons of tamarind paste
- 1 pineapple peeled and cut into chunks
- 1 tablespoon of palm sugar or brown sugar
- 24 raw kin prawns
Recipe
There are a lot of things that need to be chopped but this recipe is worth it. Grate the coconut and toast it in a wok at medium heat until it smells or is dark brown. While the coconut is hot, pound it in a mortar with 2 tablespoons of sunflower oil until you make a paste, and set it aside.
Finely grate the ginger and pound it with the garlic in a clean mortar, while you do this make a loose curry paste with the curry powder and some water. After this, heat the wok at medium heat and add some oil until is smoking a little, then throw all of your aromatics and spices – The curry leaves, the cinnamon stick, the star anise, the cardamom pods, and the cloves.
Take the aromatic out of the oil and add the shallots, the ginger, and the garlic paste, and cook everything until is golden brown, then add the curry paste and cook at very low heat. Cook everything around 10 to 12 minutes and scrape the bottom constantly.
When the oil sits on top of the cooked pasta, add the tamarind paste, the pineapple, and the sugar, pour the coconut milk and mix everything. The moment everything starts boiling, add the prawns and wait until the mixture boils again. When the prawns are cooked, stir the toasted coconut and set everything aside. Season the curry with salt and serve it over rice, and brag about how this is your ultimate one-pot recipe in comparison to all on pot recipes.
One pot beef and mushroom stroganoff
If you are the laziest of the laziest, this is the easiest recipe here and is comfort food you must try. This creamy pasta has everything, is rich, is meaty, and is better than anything you can do that came out of a box. You need for this:
- 2 cloves of garlic
- 2 tablespoons of butter
- ½ lb. of ground beef
- 8 oz of mushrooms
- 2 tablespoons of freshly cracked black pepper
- 2 cups of beef broth
- 1 tablespoon of Worcestershire sauce
- ½ tablespoons of Dijon Mustard
- 8 oz of noodles – or any pasta you want.
- ½ cup of heavy cream
- 1 tablespoon of chopped parsley
Recipe
Melt the butter in a pot and, in the meantime chop the garlic. When the butter is melted, throw the garlic and cook it until is soft and translucent. Add the ground beef and cook it until is brown and tasty. Set everything aside and slice the mushrooms, then add them in the pod and scrape the tasty bottom.
Sauté the mushrooms until they are golden brown. Add the noodles or the pasta of your choice and the beef broth, add the Worcestershire sauce and the Dijon mustard and stir until everything is combined. Be careful with the liquid and don’t add too much. Place the lid and wait until the liquid comes to boil over medium to high heat.
When you hear the boiling, stir everything, take the lit off and simmer on low heat for 7 minutes, stirring from time to time. Once the pasta or the noodles are cooked, add the sour cream and fold it with the noodles, add the parsley, mix and serve it, or eat it straight from the pot.
We have more recipes for you; after you master, these try these TikTok baking recipes.
