Economical, energy-saving and delicious one-pot meals
FOOD & DRINK | January 27, 2017

Economical, energy-saving and delicious one-pot meals

Save on the pennies and the washing up by going 'one-pot' this month! Simple, hearty fare; wholesome and frugal, these recipes are wonderful for using up a glut of seasonal veggies.

Freeze any leftovers in generous portions for quick microwave lunches. Sorted!

 

Spiced squash and rice one-pot

So very, very easy - fry up your onion and garlic, bung in the rest of the ingredients and cook for 20 minutes. Done!

Carrots, parsnips and other seasonal root veg would also work well in this recipe if you need to use up some slightly 'sad' produce that's lurking at the back of the fridge.

 

 

Ingredients to serve four:

4 tbsp olive oil

1 red onion, chopped

2 garlic cloves, minced

200g white short grain rice

500g squash, peeled, deseeded and chopped into 1cm cubes

400g chick peas (one tin)

400g chopped tomatoes (one tin)

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

¼ tsp chili powder (optional or to taste)

500ml hot vegetable stock

 

Preheat 2 tbsp of the olive oil in a large pan or stock pot over a medium heat. Add the chopped onion and sauté for five minutes. Stir in the garlic for 30 seconds or until fragrant.   

Add the remaining oil to the pan and pour in the rice. Mix well, making sure all the rice grains are coated with the oil before continuing. Add the squash, chick peas and spices to the pan, stir, then pour in the tomatoes and hot vegetable stock. Bring to the boil, then reduce to the lowest simmer and cover with a tight fitting lid. Leave to cook for 15-20 minutes, or until all the water has been absorbed and the rice is tender.

 

Pork, bean and quinoa one-pot

A delicious savoury 'mess' of a stew, this reheats really well. (You may be thinking "quinoa's not cheap", yet a little goes a long way and it's so healthy we felt we had to include this recipe here. Substitute cous cous if you like!)

 

 

Ingredients to serve four:

Packet of sausages, with the casings removed

2 tbsp olive oil

2 garlic cloves, minced

800g chopped tomatoes (two tins)

400g cooked beans (one tin) - whatever you have: kidney, butter, cannellini, pinto - just not baked beans!

150g quinoa

500ml water

500ml chicken stock

500g of chopped greens with the stalks removed: kale, chard or spring greens

 

Preheat the olive oil in a large pan or stock pot over a medium heat. Brown the sausage meat until it starts to release some of its juices, breaking it into chunks with the side of your spoon as you go.

Add the garlic and stir fry for 30 seconds, or until you can smell the fragrance, then pour in the chopped tomatoes. Mix, making sure the sausage and garlic isn't sticking to the base of the pan. Drain and rinse the beans then add them to the pot along with the quinoa, water and chicken stock. Bring the pot to the boil, then partially cover and reduce to a simmer until the quinoa cooks through - about 20 minutes. 

Stir in the chopped greens and allow the leaves to soften for 2-3 minutes. Season to taste and enjoy!

 

What are your go-to one-pot meals? Share your thoughts and comments on with us here or via Twitter and Facebook!

 

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