One Pot Dinner Recipes

Simple Sausage Orzo {One Pot}

Sarah Rossi — Fri, 07 Jun 2024 09:30:00 +0000

We LOVE orzo recipes for an easy dinner, and this Sausage Orzo pasta is totally delicious. The recipe is all made in one pot and ready in about 30 minutes.

You’ve all loved my original Sausage Pasta recipe, so I knew we NEEDED an orzo version. Just as delicious, maybe even easier?

For this Sausage Orzo one pot we’re making quick mini meatballs out of the sausages, then cooking everything in the same pan for a silky, rich sauce that just needs a stir now and then.

I hope you’ll love it!

Why you’ll love this recipe

Dinner in about 30 minutes, all made in one pan

Delicious and inexpensive

Crowd pleaser and super easy to make

How we came up with this recipe

Orzo pasta is such a simple and easy way to make a one pan meal, pair that with family favourite sausages and OH HELLO!

I’ve included peppers, onions and tomatoes for vegetables so it’s a complete meal.

We tested this plenty of times and found that the combination of creaminess and tomato sauce worked perfectly with a simple, herby flavours.

Sausage Orzo Ingredients Notes

Olive oil – Regular type, not extra virgin!
Sausages – Try to use a good quality, high meat content sausages
Garlic – If you want a shortcut, frozen, pre prepared is perfect (it’s what I use mostly as one of my favourite shortcuts). Fresh is fine too
Veggies – We’re using red onion and red peppers (or bell peppers/capsicum if you’re outside the UK) in this for a little sweetness
Tinned chopped tomatoes / tomato puree – Any type will work for this. I do find that better quality brands are noticeable if you can
Herbs – Dried oregano, fresh basil and a pinch of chilli flakes
Vegetable stock – Any good quality, fairly low salt, vegetable stock is fine. I think Marigold brand is the best around. Made from a cube is fine
Orzo – The dried kind you find in packets
Cream cheese – Any brand is fine, low fat or regular
Parmesan – Grana Padano is a good, slightly cheaper alternative to Parmesan if you prefer

How to make Sausage Orzo Pasta

1. Remove the sausages from their skins (see tips below) and put into a heated pan with oil in small chunks over a high heat (as per the full recipe below).

2. Add the garlic, onion and peppers and cook as per the recipe below.

3. Add the tomatoes, tomato puree, oregano, chilli flakes, stock and orzo, put the lid on and cook until the orzo is cooked through, stirring occasionally.

4. Before serving, stir in the cream cheese, sprinkle over the parmesan and shredded basil.

Hint: If the mixture becomes too dry before the orzo is cooked, add a splash of water (a little at a time).

Favourite orzo recipes…

One Pot Pasta

Marry Me Chicken Orzo {One Pot Recipe}

One Pot

Halloumi & Butternut Squash Orzo Bake

Substitutions

Veggie sausages – You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well
Vegetables – Feel free to mix up the kind of veggies you add in here, according to your tastes or what you have in and needs using up

Leftovers & Reheating

In the fridge Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out.

In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become very stodgy. See the tip above for reheating.

Top tipS

Peeling sausages and making the ‘meatballs’

Sausage ‘skin’ pieces can be a bit yucky, so I just take each sausage and cut along the length and remove the sausage meat from the skin. Break it into large (or small) chunks as you pop into the pan.

I like to squish some of the sausage chunks with the spoon as they cook so they go nice and crispy.

Optional: Fennel seeds

This might be a little bit of a controversial ingredient but they honestly work so well in my Sausage Pasta. I do not like aniseed flavour AT ALL, but in that dish they do somehow just elevate it to something special.

I haven’t tried or added them to this recipe, but do feel free to give it a whirl (about 1 tsp) if you’d like to give it a whirl.

More Sausage recipes…

One Pot

Sticky Sausage Tray Bake {Easy & Delicious}

Slow Cooker

Slow Cooker Sausage Casserole {EASY Recipe}

Comfort Food

Cowboy Pie {Mash-Topped Sausage & Beans}

Pork

Toad in the Hole {Foolproof Recipe!}

FAQs

What is orzo?

In case you’re not familiar with orzo yet, it is a type of pasta that is shaped a bit like rice.

It is known as ‘little pasta’ in Italy, where it was traditionally used in soups, but it has become a widely-used versatile type of pasta that can be used in many kinds of hot or cold dishes.

How do I make sure my orzo doesn’t dry out?

The quantities in this recipe should be good but if you feel as though your orzo is drying out, add a little extra water or stock and stir. Don’t overdo it – just a little at a time.

Can you recommend a good pan for this recipe?

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal.

Use a NON-STICK pan for this. It will make your life so much easier.

See my one pan recommendations here.

Can I use a different pasta?

I wouldn’t recommend it. This recipe has been tested multiple times specifically to work with orzo.

Orzo works here because it is sturdy, cooks so quickly and has a rice-like texture. Feel free to try but you will need to adjust the stock levels and cooking time.

Try following my Sausage Pasta recipe instead.

Can I make this dairy free?

Yes, sure. Just swap the cream cheese and parmesan for dairy-free alternatives and you’re good to go.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Simple Sausage Orzo {One Pot}

A perfect one pot pasta recipe, this Sausage Orzo is delicious, easy and ready in about half an hour. Ideal for the whole family with a simple creamy, tomatoey sauce, it’s lip smackingly good!

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 774kcal

Author Sarah Rossi

Ingredients

1 tbsp Olive oil
450 g Sausage
4 Garlic cloves Peeled and crushed
1 Red onion Peeled and finely chopped
2 Red peppers Deseeded and cut into 1cm pieces
400 g Tinned chopped tomatoes x1 can
2 tbsp Tomato purée
2 tsp Dried oregano
Pinch of chilli flakes
650 ml Hot vegetable stock Made from a cube is fine
250 g Dried orzo
100 g Cream cheese
50 g Parmesan Grated
15 g Fresh basil leaves Shredded
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Heat the oil in your sauté pan over a high heat.
Remove the sausages from their skins and plop into the pan in small chunks, (the easiest way to do this is slice through the skin lengthways and squish out the sausage meat). Turn up the heat and let everything fry for 5 minutes until the sausage chunks are golden .
Add the garlic, onion and peppers and cook for 5 minutes until the onion is softened.
Add the tomatoes, tomato puree, oregano, chilli flakes, stock and orzo, put the lid on and cook for 10-15 minutes, or until the orzo is cooked through, stirring occasionally. (If the mixture becomes too dry before the orzo is cooked, add a splash of water.)
Before serving, stir in the cream cheese, sprinkle over the parmesan and shredded basil.

Notes

Onions and garlic: I use pre-prepared, frozen as I am always looking for a shortcut!

Veggie sausages: You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well

Stock levels: If the mixture becomes too dry before the orzo or chicken is cooked, add an extra splash of water (a little at a time)

Cooking time: The cooking time for this can vary a lot depending on your pan, so always go by how well cooked your chicken and orzo are rather than by the clock

Pan: Use a NON-STICK pan for this. It will make your life so much easier

Fennel seeds optional: Add 1 tsp if you’d like a little extra flavour

Peeling the sausages: Cut the casing along the length of the sausage with a sharp knife and remove the meat from the skin

Nutrition

The post Simple Sausage Orzo {One Pot} appeared first on Taming Twins.

Easy Butternut Squash Curry {Ready in 30 Minutes}

Sarah Rossi — Tue, 26 Jan 2021 10:30:00 +0000

This delicious vegetarian Butternut Squash Curry is a deliciously warming recipe. It’s also so easy to make, is packed with veggies and lentils, and also happens to be vegan and gluten free too.

It’s perfect as a quick midweek vegetarian family meal or as part of a curry banquet.

What’s not to love about a dinner that needs 5 minutes preparation and gives you 4 of your 5 a day in one bowl?

I’m always looking for recipes that make eating vegetarian or vegan food feel really simple and accessible. This creamy, fragrant Butternut Squash Curry definitely hits the mark.

It’s like a hug in a bowl and it gets even better the longer you cook it for.

Why you’ll love this easy Butternut Squash Curry recipe

Mix it up in just 5 minutes

Gluten free, dairy free, vegetarian, vegan AND packed with flavour

Perfect for batch cooking and freezing

Sarah’s notes

There is SO much goodness in this comforting curry dish – butternut squash, cauliflower, lentils, chopped tomatoes, coconut milk… ingredients that just make you feel good as you eat, with a meal that you can just feel nourishing you from the inside.

When it comes to a simple one-pot curry recipe, this is the dish to try. It’s ready in 30 minutes and is a perfect addition to a curry night.

And if you go along with my mantra that if you can buy it frozen, DO IT, you’ll be making this even easier than it already is. I buy the life-saving crations that are pre-chopped frozen vegetables and I’m away.

Butternut Squash Curry Ingredients Notes

Onion, garlic and ginger – Fresh or pre-chopped frozen is fine
Butternut squash – I get mine cubed from the freezer. See tips below about chopping if you’re using fresh
Cauliflower – Fresh or frozen for this too!
Red lentils – The dried kind
Curry paste – I used Balti paste for this Butternut Squash Curry but use your favourite
Mint or coriander – Optional garnishing

How to make Butternut Squash Curry

Add all of the main ingredients into a large saucepan.
Cook over a medium heat for 25 minutes (you can cook for longer if you’d like a softer texture).
Add the garam masala and mango chutney before serving.
Serve with your favourite sides.

Substitutions

Curry paste – You can control the heat of your curry with the type of paste you use. I used balti paste for this recipe, but using madras would give a spicier curry, for example.
Halloumi – You could also add cubes of fried or grilled halloumi just before serving which would be LUSH.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

Can you freeze Butternut Squash Curry? This Butternut Squash Curry is perfect for batch cooking, just make double the recipe and freeze in freezer-safe containers (like these containers on Amazon which I LOVE for this purpose).

Top Tips

How to chop a butternut squash (if you’re not using frozen)

Slice around two centimeters off each butternut squash end, then peel using a vegetable peeler. Stand the squash on its end and chop it right down the middle.

Next, use a metal spoon to scrape the seeds and the pulp from the cavity of your butternut squash. Now lay each half of the squash down and cut lengthways. Then, to make cubes, cut the other way across the slices you have made.

What to serve with Butternut Squash Curry

You can serve this curry with the usual curry side dishes – rice, naan bread, yoghurt dip and poppadoms. Or with my Easy Flatbreads, as the children absolutely love them.

More vegetarian Curries…

Slow Cooker

Slow Cooker Vegetable Curry {SO Easy!}

Slow Cooker

Slow Cooker Chickpea Curry {Chana Saag}

Vegetarian Slow Cooker Recipes

Red Lentil Dahl {Slow Cooker Fakeaways}

Vegetarian

Halloumi Curry {30 Minute Meal}

FAQs

Can I really just put it all into the pan and go?!

You could definitely brown all of the vegetables first if you have the time or inclination. BUT I really think if you can make your life a little easier by not doing it, the end result is still really delicious.

Do you have any other easy curry recipes?

I sure do! Check out my curry recipes here. There are all kinds in there – vegetarian, slow cooker, chicken, turkey, beef, lamb… My most popular star-rated hits are my Slow Cooker Chicken Curry (over 500 !)and my Easy Slow Cooker Beef Curry. A really easy one is my Chickpea Curry for the oven or hob too. Check them out!

Can you recommend a good pan for making one pot meals?

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Butternut Squash Curry {Ready in 30 Minutes}

This vegan Butternut Squash Curry recipe is a deliciously comforting and nourishing dish. It’s also easy, ready in 30 minutes, is full of flavour and the whole family will love it.

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 25

Total Time 30

Servings People

Calories 246kcal

Author Sarah Rossi

Ingredients

Main ingredients:

1 Onion Finely chopped. (See notes)
3 Cloves of garlic Crushed. (See notes)
1 inch of ginger Finely chopped. (See notes)
700 g Butternut squash Cubed. (See notes)
400 g Cauliflower Cut into small chunks. (See notes)
100 g Red lentils Dried.
400 g Chopped tomatoes
400 ml Coconut milk
150 g Curry paste
1 tsp Salt

Before serving:

2 tsp Garam masala
2 tbsp Mango chutney

Optional garnish to serve:

Fresh mint or coriander

Metric – Imperial

Instructions

Put all of the main ingredients into a large saucepan. Cook over a medium heat for 25 minutes (or more if you would like it to be more soft in texture).
Add the garam masala and mango chutney before serving.
Serve with rice and naan bread.

Notes

Vegetables: I use the onions, garlic and ginger pre-prepared and frozen to make this as quick as possible.

Cauliflower: The smaller you cut this, the more it will soften and break down. So if you want big chunks, leave it large. If you want it to break down (that’s how I like it) cut it smaller and/or cook it for longer. You could also use frozen cauliflower.

Nutrition

The post Easy Butternut Squash Curry {Ready in 30 Minutes} appeared first on Taming Twins.

Easy Chicken Curry {Quick & Healthy}

Sarah Rossi — Wed, 17 Mar 2021 10:30:48 +0000

If you regularly crave a tasty but simple curry, you NEED this Easy Chicken Curry recipe in your life! It’s perfect for throwing together quickly with just a few ingredients, it’s healthy and is ready in about 30 minutes. Perfect for the whole family.

Those days when you know you need something tasty, satisfying, hearty BUT quick? If you have chicken and a handful of store cupboard ingredients, it’s got to be time to whip up an Easy Chicken Curry, right?!

This recipe is convenient, super easy, ready in about half an hour, all made in one pot AND it’s really healthy. A quick curry with about 300 calories for a midweek win? Yes please.

Of course, add your favourite side dishes (poppadoms, naans, flatbreads etc) or make it alongside other curries as part of a curry night banquet because it’s ideal for making ahead, batch-cooking and freezing too.

Why you’ll love this Easy Chicken Curry recipe

Super simple, with a few tweaks to level up

Perfect for easy batch cooking

Easily adaptable to budget, taste or what you’ve got in

How we came up with this recipe

While I have plenty of different types of curry recipes, most of which are pretty straightforward, I wanted to create an UBER simple chicken curry that was really adaptable, nice and healthy, but also involved just a few ingredients we might already have in (because we all need those last minute ‘I-haven’t-thought-of-anything-for-dinner-and-dinner-is-now’ recipes).

Curries are a great dish to make if you also want to make something that’s packed with flavour but is relatively low in calories, because we can easily make lighter choices that don’t compromise on flavour.

I’ve done this with this recipe by choosing low fat yoghurt and chicken breast. There is a real depth of flavour because I like to marinate my chicken, which I do recommend for best results, but isn’t mandatory if you don’t have time.

Easy Chicken Curry Ingredients

Chicken breast – Skinless and boneless
Tikka masala curry paste
Natural yoghurt – I use low fat
Vegetable oil – Olive oil is also OK
Onion – You can use fresh or pre-chopped frozen
Chopped tomatoes
Water
HoneyLemon – Juice only

How to make Easy Chicken Curry

Add chopped chicken, curry paste and yoghurt to a bowl and mix. Marinate for at least 2 hours or overnight.
When ready to make, cook your onions in hot oil in a pan.
Add the chicken and cook for about 10 minutes (try not to stir too much so the sides crisp up a little).
Add the tomatoes, water, honey and lemon juice and cook for about 15 minutes.

Substitutions

Vegetarian – You can use a chicken/meat alternative if you’d like to make this a vegetarian dish
Curry paste – I use tikka masala because I like its aromatic tanginess, but you could swap this for another one you have in or prefer, such as madras, jalfrezi or rogan josh
Chicken thighs – If you’d rather use thighs instead of breast, go ahead. Just be aware the nutritional value in the recipe will be different and they might need slightly longer cooking time

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating before serving.

This is a perfect batch cook meal, so make a double portion to freeze for a pre-made dinner another day!

Top tips

Why we marinate

This really allows the flavours to get deep into the meat, which means the flavour is on another level. But if you don’t get a chance to do this part, it’s fine to make straight away.

What to serve with this Easy Chicken Curry

Rice
Naan breads
Poppadoms
Pickles, raita and mango chutney
Easy flatbreads

Add veggies

If you’d like to bulk this out or add a little more goodness, feel free to add any vegetables that you have in. I love spinach, mushrooms and cauliflower in a curry, and chickpeas also work really well too.

FAQs

Can I make this in the slow cooker?

If you want to make a slow cooker version, try my Slow Cooker Chicken Tikka Masala, or my very popular and simple Slow Cooker Chicken Curry (which has more than 550 reviews!) Both super easy and super delicious.

What other curry recipes could I make as part of a bigger meal?

If you’re cooking a selection of curries for guests or just as a home fakeaway, make this alongside my Easy Lamb Keema and my Palak Paneer.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Chicken Curry {Quick & Healthy}

This is a delicious, healthy and easy Chicken Curry recipe for those days without much time or energy. You'll have a tasty, satisfying meal on the table in about 30 minutes.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Calories 311kcal

Author Sarah Rossi

Ingredients

1 kg Chicken breast Boneless, skinless. Cut into 2cm pieces
200 g Tikka Masala curry paste
300 g Natural low fat yoghurt
1 tbsp Vegetable oil
2 Large onions Finely chopped. See notes
800 g Chopped tomatoes 2 x 400g tins
150 ml Water
1 tbsp Honey
4 Tsp Lemon juice

Metric – Imperial

Instructions

In a large bowl, mix the chicken, curry paste and the yoghurt. Cover and leave in the fridge to marinade over night or for at least 2 hours.
Heat the oil in your saucepan over a medium heat, add the onion and cook for 5 minutes.
Add the chicken and cook for another 10 minutes. Try not to stir too much. Let it sit still and get crispy edges.
Add the tomatoes, water, honey and lemon juice and cook for another 15 minutes.

Notes

Onion: You can use fresh or pre-chopped frozen

Curry paste: I use tikka masala but you could swap this for another one you have in or prefer, such as madras, jalfrezi or rogan josh

Chicken thighs: If you’d rather use thighs instead of breast, go ahead. Just be aware the nutritional value in the recipe will be different and they might need slightly longer cooking time

Nutrition

The post Easy Chicken Curry {Quick & Healthy} appeared first on Taming Twins.

Easy Fish Stew {with Paprika and Lime}

Sarah Rossi — Thu, 04 Apr 2019 09:00:03 +0000

If you’re looking for a new way to eat fish that all the family will love, this Easy Fish Stew is perfect.

Delicious and healthy with smoky lime flavours, it’s ready in about 30 minutes, is all made in one pan and is so simple to make.

This Easy Fish Stew recipe is perfect for ticking the ‘quick’ box, as well as the ‘healthy’ and ‘delicious’. It’s made with creamy coconut milk and has some slightly sweet spices in there too, which will make it a big hit with the kids.

The lime gives it a nice fresh zest and it is amazing served on a bed of rice or with crusty bread.

Simplicity is the name of the game with this flavour-filled fish dish, and what’s great is you can use any frozen white fish if you like, which keeps costs down while keeping all of the flavour and nutrients.

I always recommend my easy and quick one pot recipes as a midweek meal-win, but the flavours in this recipe do elevate it enough to serve up for guests or even a non-traditional Sunday lunch.

Why you’ll love this Fish Stew recipe

Budget-friendly, zero-faff ingredients

A new fish recipe to your meal plans

Healthy and delicious

About this Fish Stew recipe

This is a great option if you’re looking for ways to increase your fish offering to your kids who might be resistant to diving in (sorry, couldn’t resist!)

The fishy flavour is nice and delicate and the consistency of white fish is familiar.

Other family friendly fish recipes you could introduce include my Prawn Pasta, Easy Fish Pie, Italian Cod Traybake, Salmon Tacos or Homemade Fish Fingers.

Is this a Moqueca recipe?

This recipe takes a little inspiration from a dish called Moqueca, a traditional Brazilian seafood dish that is made with either fish or shrimp. It’s flavoured with a base of paprika, tomatoes, peppers and coconut milk, and is usually garnished with coriander and served with rice.

This is my take on this style of dish, from eating at my favourite Brazilian restaurant in London. You can read more about Moqueca here: Olivia’s Cuisine.

Fish Stew Ingredients

Olive oil
Garlic – It’s OK to use fresh or a jar/tube/frozen as a quick cheat instead
Onion – Again, frozen is fine but fresh is too
Peppers – I used a mixture of red and yellow
Sweet smoked paprika
Dried chilli flakes
Cod – Or another white fish. I use frozen. See notes on this below
Coconut milk – I use reduced fat but you don’t have to
Cherry tomatoes
Salt and freshly ground black pepper
Limes
Spring onions

How to make Fish Stew

Start by frying off some of the vegetables with olive oil: garlic and onions. Then, add the peppers and flavourings: sweet smoked paprika and a touch of chilli.
Put your cod in, as well as the coconut milk and cherry tomatoes. Simmer until cooked.
Squeeze over the lime and sprinkle spring onions to serve.
You can also sprinkle with coriander if you’re that way inclined.

Substitutions

Fish – You can use any kind of firm white fish, and this can also be frozen fish. If you want to add shellfish, you can. Just add at the end of the cooking time and be sure not to overcook it.
Vegetables – You can use up whatever veggies you prefer or need using up for this. Peas or green beans, for example, would be great.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat it fully by before serving – make sure it’s piping hot.

In the freezer This recipe doesn’t feel particularly well as the fish might break apart when defrosting and reheating again. That said, you can freeze it, it just won’t be at its best.

Top tip for making Fish Stew

Using frozen fish

I use frozen white fish to make this (as it’s often cheaper than fresh). If you want to use fresh fish, you may need to just cook it for a few minutes less.

I suggest adding the cherry tomatoes after 5 minutes, cooking for a further 5 minutes and, as always, be sure it’s cooked through before serving.

Fish Stew FAQs

Is this a spicy dish?

It has a little kick, so omit the chilli if you like, although I find that a small pinch gives just a touch of warmth without offending my children.

Can you recommend a good pan for making one pot meals?

Is this a healthy dish?

Yes, it’s got so much goodness! It’s low in calories, high in protein and is rich in vitamins and nutrients.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Fish Stew {with Paprika and Lime}

This easy Fish Stew recipe has a sweet creaminess that kids will love. Loosely inspired by the Brazilian-style Moqueca dish, it's a really tasty way to eat more fish.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 222kcal

Author Sarah Rossi

Ingredients

1 tsp Olive oil
2 Cloves Garlic Peeled and crushed.
1 Onion Sliced.
3 Peppers I used a mixture of red and yellow – chopped into chunks.
2 tsp Sweet smoked paprika
1/2 tsp Dried chilli flakes
400 g Cod I use frozen. See notes below.
400 ml Reduced fat coconut milk
250 g Cherry tomatoes Halved.
Salt and pepper
2 Limes
2 Spring onions

Metric – Imperial

Instructions

Heat the oil in a pan and add the garlic and onion. Fry for 3 minutes or until soft.
Add the peppers, paprika and chilli if using and cook for 3 minutes until softened.
Gently add the cod pieces and pour over the coconut milk. Simmer for 10 minutes.
Add the cherry tomatoes and simmer for another 5 minutes.
Squeeze over the lime and sprinkle the spring onions. Serve over a bed of rice.

Notes

Fish: I did use frozen white fish to make this (as it’s often cheaper than fresh). If you want to use fresh fish, you may need to just cook it for a few minutes less. I suggest adding the cherry tomatoes after 5 minutes, cooking for a further 5 minutes and as always, be sure it’s cooked through before serving.

I used frozen cod, but any white fish like basa would also work well.

Peppers: The type of peppers used are bell peppers.

Spring onion: These are called scallions/green onions in the US.

Nutrition

The post Easy Fish Stew {with Paprika and Lime} appeared first on Taming Twins.