Fall brings out some hearty and tasty food options. From greens like spinach and kale to gourds like pumpkin and squash, you can have plenty of fun cooking up a one-pot sensation this season. Here are some ideas for autumn one-pot meals.
Get ready to experience Indian curry with an autumnal twist. This dish is vegan, gluten free, and easy to cook in a singular pot.
- 2 cups pumpkin puree
- 2 tablespoons tomato puree
- Vegetable broth for consistency
- Coconut milk
- Season to taste with curry powder (heavy), turmeric (light), cumin (medium), paprika (medium), chili powder (to taste), coriander powder (medium)
- Carrots, kale, bell pepper, cauliflower, chickpeas
- ½ onion
- 2 or 3 cloves minced garlic
- Diced ginger
For curries, start by heating some cooking oil, then add the garlic and ginger to roast for about 1 minute. Add a mixture of the seasonings for a small period of time to get the fragrance going. After a brief sizzle, throw in the coconut milk to suffuse the flavor. The veggies should be soft, so you can steam them separately or even cook them in the pot together. If it’s in the same pot, you’ll want them to cook for a good 5–8 minutes.
Goulash is a hearty stew from Hungary, but there are various takes on this dish. Cooking it a couple days ahead of time can be a great way to make the flavors more pronounced. With a little more time marinating in its flavors, it’ll be that much tastier.
- 2 cups chopped onions
- 1 pound ground beef or diced chicken
- 2 tablespoons paprika
- ½ tablespoon oregano
- ½ tablespoon rosemary
- ½ tablespoon thyme
- 1 can diced tomatoes with juice
- 10 ounces tomato sauce
- 1 cup chicken broth
- chopped carrots
- 1 ½ cups elbow macaroni or 4 chopped potatoes
Start by heating the diced chicken or ground beef with the onions until it’s thoroughly cooked. Add your seasonings and stir. Pour in your broth, tomato juices, and tomato sauce and bring it all to a boil. Drop the heat to a medium simmer for five minutes, then finally add your macaroni (or potatoes) and chopped carrots. After cooking for 9 minutes without a cover, it’ll be ready to eat – or save it for later if you want the flavors to develop.
For a leaf-loaded take on shakshuka, try this fall twist with spinach and feta cheese.
- Splash of cooking oil (extra-virgin preferred)
- 1 diced onion
- 1 cup chopped kale
- 1 ½ cups chopped spinach
- 2 cloves minced garlic
- 6 eggs
- 1 cup diced tomatoes
- ½ cup feta cheese
- Cayenne pepper to taste
- ¼ tablespoon ground pepper
- ¼ cup lemon juice
Start by heating the cooking oil and then heating the onions to a nice translucency. Add your greens and stir while it cooks for 5 minutes. Throw in the seasonings and lemon juice, then mix for a good 3 minutes. Introduce the diced tomatoes and simmer shortly. Finally, add the eggs and let them cook without stirring. When the yolks and whites are finished to your liking, just add your feta crumbles for the cheesy kick, and enjoy.
Seasonal Stir Fry
If we’re doing one pot, we might as well go with as much of the good stuff as possible. Try making your own stir fry with a selection of these fall vegetables that strike your fancy. Then, season as you see fit.
- Brussels sprouts
We hope we’ve helped spark some ideas to explore in your kitchen this fall. For more ideas on food, health, leisure, and more, check out our blog.