When it comes to cooking, I like to refer to myself as “The One Pot Wonder.” The less that a recipe requires me to have on hand, the more likely I am to do it. Y’all already know that I’m a pro when it comes to veggie chili, but this week I thought I’d branch out a bit and try my hand at a vegan red Thai curry. I love spicy foods, and since most curries are meat-optional, this recipe was a win-win. It didn’t hurt that it was literally one of the easiest things I’ve ever done (seriously, the hardest part was peeling sweet potatoes), and that it made an astonishing EIGHT SERVINGS. Yes, eight servings with only about 15 minutes of active work. I know it was eight servings because I had three friends over for dinner and The Bachelor, and when we were finished, there was enough left to fill four lunch Tupperware containers. In my book, this recipe was a success.
- 1 Tbsp. of olive oil
- 1 whole onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno, chopped
- 1 sweet potato, peeled & diced
- 1 cup of red lentils
- 4 cups of vegetable stock
- 1 Tbsp. of chill powder
- 1 can red curry sauce (I used Trader Joe’s!)
- 1 can of diced tomatoes
- 1 can of red kidney beans, rinsed
1. Heat olive oil in a large pot on medium. Add garlic and onion; sauté for five minutes.
2. Add red pepper, jalapeno, sweet potato, lentils, and veggie stock. Season with salt & pepper.
3. Cover and let it simmer for 15-20 minutes until potatoes are softened.
4. Add curry sauce, kidney beans, and tomatoes. Cover and simmer another 10 minutes.
5. You’re finished! Serve alone or with brown rice, and garnish with a fresh squeeze of lime and cilantro.
Do you have any other one-pot recipes like this one? Any go-tos for cooking for a group of friends?