Easy One-Pot Recipes Full of Flavour
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One pot, many possibilities

Easy One-Pot Recipes Full of Flavour

Let the ingredients cook together in one pot or deep pan, where stock, spices and cooking juices can develop into a full-flavoured sauce. These recipes keep both preparation and washing up manageable.

Recipes

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1-25 of 107 recipes

Turkish Etli Yaprak Sarma wine leaf rolls with minced meat, rice, herbs, lemon and yoghurt
1 hr 50 min Turkish

Etli Yaprak Sarma

Etli Yaprak Sarma are Turkish wine leaf rolls with a juicy filling of minced meat, rice, onions, herbs, tomato and pepper pulp.

Turkish Etli Kuru Fasulye stew with white beans, beef, tomato sauce, rice and pickled peppers
14 hr 25 min Turkish

Etli Kuru Fasulye

Etli Kuru Fasulye is a Turkish stew made from white beans, tender beef, onions, tomato and pepper sauce - classic with rice and pickles.

Red Thai curry with chicken, hokkaido pumpkin, coconut milk, macaroon lime leaves and Thai basil
50 min Thai

Red Thai curry with chicken

Red Thai curry with chicken combines tender thigh meat, coconut milk, hokkaido pumpkin, red curry paste, macaroon lime and Thai basil.

Northern Thai Khao Soi Gai with chicken leg, creamy curry broth, soft and crispy egg noodles
1 hr 40 min Thai

Khao Soi Gai

Khao Soi Gai is a northern Thai curry noodle soup with tender braised chicken, coconut milk, egg noodles and crispy noodle topping.

Clear Russian ukha with pike perch, salmon, potatoes, carrots, dill, parsley and lemon
1 hr 40 min Russian

Ukha

Ukha is a clear Russian fish soup with a rich fish stock, potatoes, few root vegetables, several types of fish, pepper and fresh herbs.

Russian rasolnik with beef, barley, potatoes, pickled cucumbers, sour cream and dill
2 hr 15 min Russian

Rassolnik

Rassolnik is a Russian beef soup with barley, potatoes, root vegetables, pickled cucumbers and cucumber brine, which tastes hearty and delicately sour.

Russian Golubtsy with minced rice filling, tomato sauce, sour cream and fresh dill
2 hr Russian

Golubtsy

Golubtsy are Russian cabbage roulades with a juicy filling of minced beef, pork, rice, onions and herbs in a mild tomato sauce.

Samgyetang with whole young chicken, sticky rice, ginseng, garlic, jujubes and spring onions
3 hr 50 min Korean

Samgyetang

Samgyetang is a clear Korean soup made from young whole chicken stuffed with sticky rice, fresh ginseng, garlic, jujubes and chestnuts.

Galbi-jjim with tender beef ribs, Korean radish, carrots, shiitake, chestnuts and sesame seeds
3 hr 10 min Korean

Galbi-jjim

Galbi-jjim braises beef ribs with Korean radish, carrots, shiitake and chestnuts in a shiny sauce of soy sauce, pear, garlic and sesame.

Sukiyaki in a shallow pot with beef, tofu, shirataki, Chinese cabbage, leek and mushrooms
1 hr 5 min Japanese

Sukiyaki

Sukiyaki is a Japanese hot pot dish with wafer-thin beef, tofu, shirataki, mushrooms, Chinese cabbage and leeks in sweet and spicy Warishita sauce.

Pollo alla cacciatora with braised chicken pieces, tomato sauce, black olives and rosemary
1 hr 30 min Italian

Pollo alla Cacciatora

Pollo alla Cacciatora braises browned chicken pieces with onions, carrots, celery, rosemary, wine, tomatoes and black olives.

Javanese opor ayam with chicken pieces in yellow coconut milk sauce, lime leaves and roasted shallots
1 hr 20 min Indonesian

Opor Ayam in coconut milk

Opor Ayam is a mild Javanese chicken dish in coconut milk with kemire nuts, coriander, lemongrass, galangal and kaffir lime leaves.

Indonesian gudeg with brown braised young jackfruit, eggs, coconut sauce and steamed rice
3 hr 25 min Indonesian

Gudeg with young jackfruit

Gudeg from Yogyakarta stews young jackfruit slowly with coconut milk, palm sugar, kemire nuts, galangal and Indonesian bay leaves.

Goan pork vindaloo with tender pieces of meat in red vinegar-chilli sauce and coriander
10 hr 15 min Indian

Goan pork vindaloo

Goan pork vindaloo braises meat in a sour-hot paste of vinegar, garlic, ginger, red chilies and roasted spices.

Creamy avgolemono chicken soup with rice, pulled chicken, lemon and dill
1 hr 55 min Greek

Avgolemono chicken soup

Avgolemono is a Greek chicken soup with rice, tender chicken and a velvety bond of egg and fresh lemon juice.

Giouvetsi with tender beef, kritharaki, tomato sauce and grated kefalotyri
3 hr 15 min Greek

Giouvetsi with beef and kritharaki

Giouvetsi braises beef in an aromatic tomato sauce and then cooks kritharaki directly in the casserole until the noodles absorb the meat juice.

Westphalian Pfefferpotthast with tender meat, onions, capers and a rich dark sauce
2 hr 20 min German

Pfefferpotthast beef stew

Pfefferpotthast is a Westphalian beef and pork stew with beef, pork, lots of onions, generous black pepper, capers and a fresh lemon finish.

Creamy lemon risotto with green peas, Parmesan cheese and fresh basil
40 min Italian

Lemon risotto with peas and basil

Creamy risotto gets a light summer note from lemon, peas and basil. Parmesan and cold butter only bind the rice grains after cooking.

Sour-hot soup with tofu, mushrooms, egg, bamboo shoots and spring onions
35 min Chinese

Sour-hot soup

Sour-hot soup is made with broth, tofu, mushrooms, bamboo shoots, egg, white pepper and Chinkiang vinegar. Acid and pungency are only balanced at the end.

Lemon chicken with zucchini rice, herbs and lemon wedges
40 min Summer

Lemon chicken with zucchini rice

Roast chicken breast and then cook it in a pan with rice, zucchini, stock, lemon juice and grated lemon. Cover and let the rice swell over low heat and return it to the boil for the final cooking to keep it juicy.

Lime-coconut rice with summer vegetables, herbs and roasted cashews
40 min Summer

Lime-coconut rice with vegetables

Jasmine rice is cooked with coconut milk and vegetable stock, then add the courgettes, peppers, peas, lime and roasted cashews. Cover and cook the coconut rice over low heat and loosen after soaking; add the lime juice at the end.

Creamy wild garlic risotto with peas, parmesan cheese and fresh herbs
45 min Spring

Wild garlic risotto with peas

Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite.

Bean stew served with bacon homemade
1 hr 10 min German

Bean stew with bacon

Drop the bacon and sauté the onion. Add potatoes and stock and cook for 10 minutes.

Sweet turnip stew served homemade
1 hr 20 min German

Rutabaga stew

Sauté onion and bacon in oil. Add turnip, potatoes, carrots, broth and marjoram.

Guide

One pot does not mean: put everything into the pot at the same time

One-pot dishes save on cooking utensils and simplify the process, but still need a sensible sequence. Onions and spices first develop flavour, solid ingredients get more cooking time and delicate components are added only at the end. This keeps vegetables in shape, pasta firm to the bite and meat or fish juicy.

The big advantage: starch from Noodles, Rice or potatoes binds the liquid directly in the pot. This results in a creamy, coherent dish without a separate sauce mixture. At the same time, fewer pots, pans and sieves remain for washing.

Which dishes are suitable for the one-pot method?

One-pot pasta and rice dishes

Short pasta, orzo and rice can be cooked well together with vegetables, stock and spices. It is important to stir regularly and to add liquid only as needed. Finally, dairy products, cheese, spinach and fresh herbs are added so that they do not flake or overcook.

Soups, stews and curries

Soups, stews and curries are classic dishes from a single pot. Here, ingredients can cook longer and combine flavours. Potatoes, root vegetables, lentils and meat need an early start; canned beans, tender vegetables and coconut milk are added later.

Dishes from the deep pan

A large pan is also suitable for one-pot recipes. It can be used for fried rice, gnocchi pans, creamy pasta or chicken with vegetables. The wide surface helps to fry and allows excess liquid to evaporate more quickly.

The correct order in the pot

  • Fry the aromatic base: Sauté onions, garlic, ginger, spices or tomato paste briefly in oil.
  • Cook solid ingredients first: Potatoes, carrots, rice, lentils and root vegetables take more time than zucchini, spinach or peas.
  • Dose liquid: Add the stock, water, tomatoes or coconut milk rather scarcely at first and add later if necessary.
  • Stir in delicate ingredients: Cook fish, leafy vegetables, fresh herbs, cheese and cream only for as long as necessary.
  • Season to taste before serving: Acidity, salt, pungency and a fresh topping bring the dish into balance.

How much liquid does a one-pot dish need?

The correct amount depends on the size of the pot, heat and ingredients. Pasta, rice, potatoes and legumes absorb different amounts of liquid. Therefore, start with the amount specified in the recipe and have hot stock or water ready. If the dish is too dry, pour in a sip; if the sauce is too thin, boil it without the lid for a few minutes.

Stir the starchy ingredients regularly to ensure that they do not stick to the bottom. At the same time, the pot should not be left open permanently if rice or solid legumes are to swell evenly, depending on the recipe.

More flavour and better texture

A one-pot dish does not have to be soft or monotonous. First, sauté mushrooms, meat, tofu or vegetables in portions and set them aside briefly if necessary. This creates roasted flavours before liquid is added to the pot. Roasted seeds, croutons, fresh herbs, lemon juice or cheese provide a contrast when serving.

Vegetarian, with meat or fish

Vegetarian one-pot dishes are filling with lentils, beans, chickpeas, tofu, egg or cheese. Meat should be fried first or put back into the pot later, depending on the type. Fish and shrimp cook particularly quickly and are therefore added only in the last minutes.

If you want to go fast, you can find under Quick Dinner Not every one-pot dish is automatically short: stews and braised dishes require little active work, but may cook quietly for longer.

Preparing and warming up one-pot dishes

Soups, stews, curries and chilli are easy to prepare and often taste even more aromatic after a little rest. Pasta and rice continue to absorb liquid as they cool. Therefore, add a little water or stock when warming up and heat the dish slowly. Herbs, cheese and crispy toppings are fresh on the plate.

FAQ

Frequently asked questions about One-Pot Recipes recipes

In a one-pot dish, most ingredients are prepared in a pot or deep frying pan, but they do not necessarily come in at the same time: the order depends on the cooking time and the desired texture.

A large enough pot with a heavy bottom and a suitable lid is most practical. A wide, deep pan is also suitable for pasta, gnocchi or dishes with roasted flavours, because liquid evaporates faster.

The amount depends on the type of pasta, pot size and heat. First, stick to the recipe and make hot stock or water available for pouring. Add liquid by the sip to allow the pasta to cook without soaking the sauce.

Too soft ingredients were usually in the pot too long or were cut too small. A too thin sauce is created by too much liquid or too little evaporation. Let the dish simmer uncovered briefly and add sensitive ingredients later on.

Soups, stews, curries and chilli are very easy to prepare. Pasta and rice absorb liquid when cooling down; add a little water or stock when warming up. Fresh herbs and crispy toppings are only added when serving.