Autumn has a special charm. It’s slowly getting dark outside, leaves are rustling underfoot and the kitchen smells of pumpkin, garlic and rosemary. Right now is the perfect time for one-pot meals that cook almost by themselves, heat up beautifully and take no more than half an hour to prepare.
Autumn is perfect for simple, fragrant dishes that warm the body and soul. It’s getting cold outside, the days are getting shorter and the house smells like stewed vegetables, And right now is the perfect time for one-pot recipes that you can make in half an hour and with a minimum of dirty dishes.
Check out PENNY’s video for a one-baker fall meal recipe on YouTube:
When the pot smells like autumn
One-pot meals have their charm in their simplicity. You put everything autumn has to offer in a pot – pumpkin, potatoes, lentils, carrots or mushrooms – and leave them together which will take care of itself. It is during these months that dishes that smell of thyme, garlic and butter taste best. The combination of vegetables, legumes and meat can quickly conjure up a full-fledged meal that will warm you up even on a gloomy day.
Come and prepare two great autumn recipes with us, which the whole family will enjoy and will not strain your family budget at all. You should be harvesting most of the raw materials in your garden at this time.
Pumpkin curry with coconut milk
Raw materials:
- ½ smaller Hokkaido pumpkin
- 1 onion
- 2 cloves of garlic
- 1 tablespoon red curry paste
- 1 can of coconut milk
- 1 tablespoon olive oil or coconut fat
- 1 small potato for thickening
- salt, pepper, a handful of fresh coriander or parsley for garnish
- served with rice
Procedure:
Wash the pumpkin, cut it in half, remove the seeds and cut it into small cubes. Finely chop the onion and garlic. Heat the oil in a pot, add the onion and let it become translucent. Then add the garlic and curry paste, fry briefly to make it fragrant. Stir in the pumpkin and diced potato, cover with coconut milk and add a little water so that the vegetables are almost submerged. Season with salt, pepper and simmer over low heat for about 20 minutes until the pumpkin is soft. Finally, blend the curry until smooth or leave it with chunks, as you prefer. Serve with rice and sprinkled with fresh coriander.
Autumn beef mixture with potatoes
Raw materials:
- 400 g of beef (preferably back or rump)
- 1 onion
- 2 cloves of garlic
- 4-5 medium potatoes
- 2 carrots
- a handful of frozen or fresh peas
- 1 tablespoon of butter
- 700 ml of beef broth
- 1 bay leaf
- 1 teaspoon of dried thyme
- 2 spoons of cream for softening
- salt and freshly ground pepper to taste
Procedure:
Melt a piece of butter in a saucepan, add onion, garlic and beef cubes. When it thickens, add the diced potatoes, carrots and a handful of peas. Pour in the stock, add the bay leaf, thyme and let it cook until the meat is tender. Finally, season with salt, pepper and a drop of cream.
Foods that caress
“Autumn one-pot cooking is about aroma, warmth and slowness,” says well-known American cook Paula Deen, who recommends using seasonal vegetables and herbs in her autumn recipes to add depth to the food. There is no need for complicated techniques, just quality ingredients and a little patience.
Whether you choose a rich pumpkin curry or a stew with potatoes, you are sure to prepare both recipes quickly, easily and without stress. And when it rains outside, just heat it up, serve it on a plate and enjoy the real autumn comfort.
