Try these one-pot sabzi recipes that combine minimal effort with maximum flavour.
One-pot vegetarian meals, whether made in a saucepan, pot, or baking dish, are ideal for those busy weeknights when you have less time at hand for preparing. Since they consist of fewer steps, they create much less mess for you to wrap up and you can savour the dishes with all the flavour.
We have a list of veggie one-pot wonders, which make use of seasonal produce, proteins, whole grains, and legumes for an effortless meal. They are simple yet will keep you satiated and make you feel hearty at the same time. Check them out:
The lemon broccoli pasta recipe has five main ingredients – penne, broccoli, garlic, lemon, and Parmesan.
Kosher salt and freshly ground pepper
1 pack of penne
1 flower of broccoli, head cut into florets
1 clove garlic, finely grated
⅓ cup extra-virgin olive oil
3 tablespoons fresh juice (from 1 lemon)
½ cup finely grated Parmesan
Bring a large pot of salted water to a boil. Add penne and cook for 5 minutes.
Add broccoli and cook until tender.
Drain, then add pasta and broccoli.
Finally, toss with garlic, oil, lemon zest and juice, and cheese.
2 tablespoons extra-virgin olive oil
½ cup chopped shallot
½ cup chopped carrot
½ cup chopped celery
½ teaspoon ground cumin
½ teaspoon ground coriander
1 cup dried French lentils
1 can crushed tomatoes
4 cups chopped broccoli
Heat oil in a pot, and add shallot, carrot, celery, cumin, coriander, and a dash of salt.
Stir in lentils, tomatoes, and add a pinch of salt and pepper. Bring to a boil, and until lentils are tender.
Stir in broccoli, and season with salt and pepper, and serve.
2 cups yellow mung dal
1 cup basmati rice
3 tablespoons ghee or clarified butter
1 teaspoon whole cumin seeds
n whole mustard seeds
1 teaspoon whole fennel seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 small cinnamon stick
3 green cardamom
1 packed tablespoon grated ginger
2 teaspoons salt
8 cups mixed vegetables.
Rinse dal and rice, and set aside.
In a large pot, heat ghee, and add cumin seeds, mustard seeds and fennel seeds. Add the spices and ginger. Add dal and rice mixture, with water, salt, and vegetables. Bring to a boil, until the water is absorbed and the rice and vegetables are tender.
