4 Top Winter One-Pot Recipes!

It’s that time of year, when we long for comforting, wholesome winter food. One-pot dishes are the perfect way to provide this whilst keeping it simple, healthy and at the same time tasty. Here are 4 Top Winter One-Pot Recipes which are fantastic for cooking in batches and taking to work for lunch or freezing for later!

1. Turkey Chilli

2 tbsp rapeseed oil
5 cloves garlic
2 chillies
3 tbsp cumin, 3 tbsp cayenne pepper, 3 tbsp chilli powder,
2 tbsp paprika
8 sprigs of fresh thyme
2 red onions
2 peppers
2 400g can chopped tomatoes
500ml vegetable stock (low salt)
500g lean turkey mince
2 400g can  red kidney beans,
1 400g can black beans
1 400g can baked beans in tomato sauce

Method: On a medium heat; put oil, onions, chilli and garlic, salt and pepper and fry until soft. Add turkey and pepper  and cook for 10 more mins (lid on). Add all the other ingredients and simmer on lowest heat for 1 hour (lid on).

2. Curried Red Lentil and Curly Kale Stew

2 tbsp rapeseed oil
5 cloves garlic
5 tbsp curry powder, 2 tbsp cumin, 2 tbsp cayenne pepper
2 tbsp mango chutney
2 red onions
2 carrots
2 peppers
20 cherry tomatoes (halved)
1 400g can chopped tomatoes
4 tbsp tomato puree
1 ltr vegetable stock (low salt)
300g red lentils
1 bunch coriander

Method: Medium heat: oil, carrots, garlic, salt, pepper – fry until soft. Add peppers, cherry tomatoes curry powder and cook for 5 minutes. Add all other ingredients and bring to boil. Stir in mango chutney and simmer on low heat for 1 hour (lid on).

3. Boston Beans

2 tbsp rapeseed oil
WW vinegar
5 cloves garlic
3 tbsp bbq seasoning, 2 tbsp cayenne pepper, 2 tbsp smoked paprika
2 red onions
2 peppers
2 400g can of chopped tomatoes
1 400g can of each: red kidney beans, black beans, chick peas
1 400g can of baked beans in tomato sauce
Bunch of basil (chopped)

Method: On a high heat: oil, onion, garlic , ginger – fry until soft (lid on)
Add WW vinegar and cook for further 5 mins on low heat. Add all seasoning and stir in, then add peppers (cook for 5 mins). Add all other ingredient and bring to boil then simmer on low heat for 45 mins.

4. Veggie Thai Red Curry

4 cloves garlic
1 tbsp grated ginger
2 tsp brown sugar
2 red onion
2 red chillies
4 tbsp red curry paste
3 red peppers
40 cherry tomatoes (whole)
200g baby corn
2 x 400g can chickpeas
200g red lentils
1 ltr vegetable stock (low salt)
2 x 400g can light coconut milk
½ bunch of fresh basil

Method: Medium heat: put onion, garlic, chilli, ½ coriander, ginger, sugar – fry until soft (lid on), then stir in. Add peppers, cherry tomatoes and stir in curry paste and soy sauce. Add all other ingredients and then bring to boil. Add remaining coriander and simmer on low heat for 1 hour.

Having these one-pot recipes batch cooked and stored away for later plays a key part for me maintaining a healthy diet around a hectic work and fitness schedule. On those busy days when we just don’t have the time to cook from scratch; these dishes are a really great way of packing in loads of healthy nutrients whilst staying in control of the ones that need to be moderated. Most importantly, knowing there’s a tasty home-cooked meal waiting for you always beats grabbing something on the go. Tell us about your one-pot creations!

Robbie Green

Robbie is a registered dietitian from London. He currently works as a practitioner in the NHS, where he helps patients improve their health through informed nutrition and lifestyle advice. He started out as a chef and has an abiding passion for cooking, health and fitness. Robbie enjoys combining his knowledge of nutrition into his cooking to fuel a busy work and fitness schedule, designing delicious recipes which he regularly blogs about.

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