As you probably know, I’m a huge fan of one pot dinners. Throwing a variety of ingredients into a saucepan using whatever I have in the fridge and crossing my fingers is a weekly occurance in the cat lady household. Nine times out of ten it works, phew!
These one pot dinners tend to feed me all week long. I’m a simple soul! I like making a big pot of yummy goodness and then cooking bits and bobs to go with it throughout the week. I’ll often have a stew or curry with rice one night, couscous the next, a jacket potato the following night, some pasta on the Thursday and I’ll round it off with a warm doughy bread roll at the end of the week.
Rather than copying this recipe exactly, I hope it inspires you to give your own one pot dinners a go.
This stew is made up of carrots and butternut squash as well as pepper, onion and even some beetroot I had left in a jar in the fridge. As I said, pretty much anything goes.
Carrot & Squash Stew Ingredients:
- 1 onion
- 2 cloves of garlic
- 1 small butternut squash
- 6 carrots
- 3 tbsps of grated canned beetroot
- 1 red pepper
- 1 tin of tomatoes
- a little tomato purée found at the back of the fridge
- Kale that has seen better days
- Vegetable stock cubes
- Salt and pepper to season
Method: I usually cook the onion and garlic slowly in some olive oil to begin with. Add the other ingredients with some water and bring to the boil and then leave to simmer for a good half an hour or so.
If you like adding fish or meat to meals, I’d recommend doing so when you plate up the meal rather than into the stew, that way your one pot wonder will last all week in the fridge without you having to worry about it!
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