One Pot Wonder: Delicious Summer Lunch Ideas
One-Pot Chickpea and Vegetable Curry
You are looking for a delicious and hassle-free way to spice up your weekday lunch? Packed with aromatic spices, veggies, and protein-rich chickpeas, this savory and satisfying dish is sure to become a new staple in your kitchen. Plus, with everything cooked in a single pot, cleanup is a breeze. So why not give it a try and savor the exotic flavors right away?
Ingredients
- ½ tbsp cold pressed avocado oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 bell pepper, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 1 cup chickpeas, presoaked and pressure cooked
- ½ cup diced tomatoes
- ½ tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp turmeric
- Salt and pepper, to taste
- 2 cups vegetable broth
- 1/2 cup red rice/ sona masuri rice
Optional toppings:
- chopped cilantro, and pumpkin seeds
Instructions
- In a large pot, heat the oil and add the onion, garlic, and ginger and cook until fragrant.
- Add the bell pepper, carrots, and zucchini and cook for a few minutes, until the vegetables are slightly softened.
- Add the chickpeas, diced tomatoes, curry powder, cumin, coriander powder, turmeric, salt, and pepper to the pot.
- Pour the vegetable broth into the pot and bring the mixture to a boil.
- Add the rice to the pot cover and cook for 30-40 minutes, until the rice is cooked through.
- Serve the curry hot, topped with chopped cilantro and pumpkin seeds to garnish
Recipe tips and variations
- One can use kala chana /black-eyed peas/mushrooms too in place of the chickpeas.
Notes
- Chickpeas are high in fiber and an excellent source of plant-based protein, making them a great option for vegetarians.
- Chickpeas are loaded with essential vitamins and minerals, such as vitamin C, vitamin K, folate, iron, and potassium.
- The spices used in curries, such as turmeric, cumin, and coriander, contain anti-inflammatory properties that can help reduce inflammation in the body and prevent chronic diseases.
- https://www.youcarelifestyle.com/product-details/green-sense-organic-indian-curry-powder-80-gms
- https://www.youcarelifestyle.com/product-details/ikai-organic-matta-red-rice--unpolished--palakkadan-rice--rare-curation-kerela--iron-rich--500-gms
Nutrition
Calories: 190kcalCarbohydrates: 16gProtein: 6.8gFat: 4.6g
Tried this recipe?Tag us on instagram with some pictures!
One-Pot Chicken and Vegetable Curry
You are looking for a flavorful and fuss-free lunch that can be made in a single pot? With tender chicken, hearty vegetables, and millet this one-pot chicken can be customized with various spices and ingredients to suit different tastes, making it a versatile and satisfying dish for any occasion.
Ingredients
- ½ tbsp cold pressed Sesame oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 500 gms boneless, skinless chicken breasts, cut into bite-sized pieces( organic and hormone-free).
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup broccoli and peas
- 1 cup little millet, rinsed and drained
- 2 cups chicken broth
- ½ tbsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
Optional toppings:
- chopped cilantro, sliced avocado
Instructions
- In a large pot, heat the oil and add the onion and garlic and cook until fragrant.
- Add the chicken to the pot and cook fir 5 to 7 minutes.
- Add the red bell pepper, zucchini, broccoli, and peas to the pot and stir to combine.
- Add the little millet, chicken broth, chili powder, cumin, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a boil and cook for 20 to 30 minutes, until the little millet is cooked through.
- Serve with chopped cilantro and sliced avocado.
Recipe tips and variations
- Use vegetable broth/chicken broth or water as a base for the curry sauce to enhance the flavor of the vegetables and chicken.
- We can replace the Chicken with an A2 paneer for vegetarian options.
Notes
- Using organic chicken makes the dish nourishing and is packed with a range of macro and micronutrients, including protein, fiber, B vitamins, vitamin C, and amino acids.
- Millet has more polyphenols when compared to rice and other grains and is safe for people with diabetes.
- It is rich in magnesium and niacin and aids heart health.
Nutrition
Calories: 224kcalCarbohydrates: 167gProtein: 10.8gFat: 11.7g
Tried this recipe?Tag us on instagram with some pictures!
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