This Super Quick Coconut Red Curry Soup is ready in just about 15 minutes and it’s highly adaptable. Add chicken or shrimp, drop in whatever veggies are in season and you have on hand, add noodles, or don’t. It’s creamy, rich and a breeze to make.
In continuing with the simple weeknight meal ideas, I bring you one of my go-to, super quick meals. I make and share this often on my Instagram stories and I am constantly receiving messages for the recipe. It hardly seems like a recipe to me, given what a breeze it is and how I rarely even measure, but here we go.
We have all seen the one pot pasta phenomenon and while I am a big fan and even shared a gluten-free rice pasta version of this today, I also wanted to create a grain-free version, highlighting my personal favorite, noodle – zucchini noodles/pasta AKA “zoodles”!
This veggie-centric take on the classic, simple, weeknight meal is not just a great way to enjoy the best of the season, but I have found it’s also a wonderful way to use up some of those last bits of veggies, the things in the fridge you aren’t sure what to do with, the scraps from another recipe. Toss them in and go to town. You can’t go wrong.
Listen, I am not even going to try to claim any bit of this whole one-pot pasta thing, as my idea. If you have spent more than 5 minutes on Pinterest you will know that this phenomenon has swept the internet in the past few years and it’s definitely not going away. In fact, you can even read about the back story and learn where the trend originated.
But, just because I can’t have gluten and I prefer to avoid dairy, doesn’t mean I shouldn’t be able to partake. In fact, I took it all a step further after a trip to the farmers market, adding as many end-of-summer veggies as I could, because duh – veggies are the best!!
This hearty, creamy, Late Summer Farmers Market One-Pot Pasta dish can be made in just about 20 minutes, from start to finish, with just one pot to clean. It’s gluten-free and naturally vegan, plus you can easily adapt it to what is most in-season and highlight your favorites! I love that without any dairy this pasta is creamy and rich. Of course, if you are a cheese-eater, go to town and top it with your favorite shredded cheese.
For my paleo and grain-free friends, you can grab an alternative recipe today where I am sharing a version of this one-pot pasta dish featuring zucchini pasta (aka zoodles)5 from 1 reviewsLate Summer Farmers Market One-Pot Pasta (Gluten-Free)Prep timeCook timeTotal timegluten-free, dairy-free, egg-free, nut-free, vegetarian, veganServes: serves 6Ingredients
- 12 ounces organic brown-rice spaghetti-style pasta (gluten-free)
- 1 pound cherry or grape heirloom tomatoes, halved or quartered
- 1 medium onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 sprigs basil, plus additional, roughly torn for serving
- 2-3 zucchini, thinly sliced and quartered
- 2-3 large handfuls kale, roughly chopped or torn, stems removed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons coarse sea salt
- ¼ teaspoon freshly ground black pepper
- ½ red pepper flakes (optional)
- 4 cups water
- for topping: zest from 1 lemon
- top with Parmesan or Romano cheese, shredded
- sprinkle nutritional yeast on top for vegan cheesy flavor
- opt for leeks or shallots instead of onion
- try other veggies based on the season, peas, green beans, broccoli or cauliflower, bell pepper, mushrooms, etc
- if not dairy-free, add cream at the end for even more rich, creaminess
- if you are a meat-eater, you can add also add sausage or pepperoni
- Combine all of the ingredients in a large high-sided pan, a stock pot or Dutch oven. Cover and bring to a boil over a high heat. Reduce the heat, remove the lid and simmer uncovered for about 9-12 minutes, until the pasta is cooked through and the liquid reduced. While it’s bubbling away, be sure to stir often to keep it from sticking. The pasta will continue to absorb the liquid as it sits. Serve immediately topped with fresh basil, shredded cheese or nutritional yeast.
- PLEASE NOTE: The amount of water called for in this recipe was calculated using brown rice spaghetti. If you use normal pasta or a different gluten-free pasta, please be aware that it may alter the amount of liquid required. It is best to start with a smaller amount and add more, as needed.
It’s quite possible you have heard of Shakshuka (or Shakshouka) before, but it’s also pretty likely you haven’t. If you haven’t – I am excited to introduce you to one of the yummiest egg dishes you ever will have. I myself hadn’t heard of Shakshuka before late last year sometime. I recall seeing a photo of it in a cookbook then on Pinterest and it was love at first (and second) sight, before I ever even tasted it. I have made it several times since discovering it, always changing things up a little here and there. Bottom line is no matter how I make it, it’s precisely my kind of meal – an egg dish that can literally work for any meal. Breakfast, lunch or dinner.
Though the origin of Shakshuka is somewhat uncertain, it is a staple dish in Israeli, Morrocan, Tunisian and Egyptian cuisines, among many, many others. Wikipedia (and several other sources) says it to be of Tunisian origin – which is perfect considering my love of Tunisian olive oil.
I have been all about the simple healthy one-pot meals, as of late. Life has been hectic for us. Lots of work, deadlines, house guests every two to three weeks, commitments, shows and so on. I am certainly not complaining, such is the life of the self employed. But, some days by the time I am done cooking and creating recipes for the blog, editing photos and writing back all the emails – by dinner I am actually just too exhausted to make any sort of feast. The sad truth is that as a food blogger sometimes my own meals get forgotten, I am so focused on making the recipes that I have planned for the blog to share with all of you. Plus,the idea of tons of prep, lots of steps, loads of dishes – it all seems overwhelming and unwelcomed at the end of a busy day, especially a day that included much of just that.
A good 30-minute, one-pot meal means that, besides a few minutes for cutting up a few ingredients and dirtying a cutting board or knife, dinner is done before you can blink an eye. Just like that, you can sit down and enjoy a nutritious home-cooked meal with your love and the clean up after is next to nothing. Enter this super easy 30-minute Sweet Potato and Kale Coconut Curry.
Since I have started sprouting foods myself, a few months back, I have been pretty excited not only with how much more delicious so many of my favorite foods are, but how much easier they have been to digest. Sprouting seeds and beans especially, have seriously reduced the amount of bloating I have felt with certain foods. Sprouted quinoa is one of my absolute favorites to sprout. It’s super simple and I love knowing that I am maximizing the full nutritional benefits of the quinoa this way. Be sure to check out my recent post on how-to sprout, to read more about why this is and how to do it.
This super easy, vibrantly-colored quinoa bowl is so easy to throw together and it’s full of so many amazing flavors. Seriously, if you don’t count the sprouting time, you can have this for dinner – completely made and on the table in under 30 minutes. It’s just that easy. Besides the food processor to make the pesto, it’s a one pot meal, which I am ALL about. I love easy meals like this, where it can all cook in one pot and your entire meal is in one bowl. Doesn’t get much easier than that.
With all of the many different greens we’ve been getting in our CSA box each week I have actually made variations on this recipe too, last week I actually made it with swiss chard instead of the kale and it was just as amazing. I know arugula or spinach would be incredible, too.