There's nothing quite like a steaming bowl of stew or curry on a cold night. It's the kind of comfort food that sticks to your ribs and keeps you cozy for hours. That's why we're so excited about The Curry Guy One Pot, a new cookbook by Dan Toombs. This collection of one-pot wonders from all over the world is a game-changer. "If you'd asked me a few years ago if I could write this book, I would've said no way," Dan admits. "Back then, our house was full of kids. But as they grew up and moved out, my wife and I decided it was time to explore the world." Their travels inspired this cookbook, filled with easy-to-make, soul-warming dishes—all cooked in one pot. So tonight, why not try one of these recipes and let the magic happen?
Chicken Korma: A Creamy Delight
(Serves 4)
4 tablespoons canola oil
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1 cinnamon stick
3 green cardamom pods, bruised
2 onions, chopped
1/2 carrot, grated
1 tablespoon ginger garlic paste
2 tablespoons tomato puree
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2 tablespoons ground almonds
2 tablespoons coconut flour
1 1/2 tablespoons sugar
1 cup water or chicken stock
1/2 cup full-fat coconut milk
1 3/4 pounds raw chicken breast, cut into thin slices
1 teaspoon garam masala
1/2 cup light cream
Directions:
1. Start by heating the oil in a large skillet over medium-high heat. Toss in the cinnamon stick and cardamom pods and let them sizzle for about 30 seconds to release their aromatic flavors.
2. Next, add the chopped onions and grated carrot to the skillet. Cook them for about 5 minutes, stirring occasionally, until they're soft and golden. Then, stir in the ginger garlic paste and cook for another 30 seconds. Add the tomato puree, ground almonds, coconut flour, and sugar, along with 1/2 cup of water or stock. Remove the cardamom pods and cinnamon stick, and blend the mixture until smooth.
3. Pour the blended sauce back into the skillet, add the remaining water or stock, and bring it to a simmer. Stir in the coconut milk, then add the chicken slices. Let it cook until the chicken is tender and cooked through.
4. Finally, stir in the garam masala and light cream. Season with salt to taste, and serve hot. Enjoy this creamy, comforting dish with some steamed basmati rice!
PER SERVING: 510 calories, 45 grams protein, 19 grams carbs, 5 grams fiber, 8 grams sugar, 28 grams fat.
Bo Kho: A Vietnamese Beef Stew
(Serves 4)
2 tablespoons canola oil
4 star anise
1 onion, chopped
2 lemongrass stalks, outer layer removed, stalks chopped
10 garlic cloves, finely chopped
2 3/4 pounds stew beef, cut into chunks and marinated
2 teaspoons chili powder
1 tablespoon paprika
28 ounces chopped tomatoes
3 cups coconut water
4 tablespoons soy sauce
4 carrots, sliced
6 ounces rice noodles
Directions:
1. Heat the oil in a large pot over medium heat. Add the star anise and let it toast for about 30 seconds to release its earthy aroma. Then, toss in the chopped onion and cook for 5 minutes until soft. Add the chopped lemongrass and garlic, and cook for another 30 seconds.
2. Now, it's time to add the marinated beef chunks. Brown them on all sides, which should take a few minutes. Stir in the chili powder, paprika, chopped tomatoes, and coconut water. Let the stew simmer for 80 minutes, stirring occasionally.
3. After the stew has simmered, add the soy sauce and sliced carrots. Cook for another 10 minutes until the carrots are tender. Meanwhile, place the rice noodles in a bowl, cover them with boiling water, and let them sit for 10 minutes until they're soft.
4. Serve the rich, flavorful stew over the cooked rice noodles. If you're feeling adventurous, garnish it with chili oil, red onion, fresh herbs, and lime wedges for a burst of freshness.
Marinade: Whisk together 6 chopped garlic cloves, 1 piece of chopped ginger, 1/4 cup fish sauce, 1 teaspoon 5-spice powder, and 2 teaspoons brown sugar. Marinate the beef for a few hours or even overnight for maximum flavor.
PER SERVING: 704 calories, 75 grams protein, 40 grams carbs, 8 grams fiber, 16 grams sugar, 27 grams fat.
Kimchi Jjigae: A Spicy Korean Classic
(Serves 4)
3/4 pound pork belly, cut into bite-size pieces
1 teaspoon pepper
1 tablespoon light soy sauce
1/4 cup kimchi brine
1 pound aged kimchi, cut into bite-sized pieces
8 scallions, 3 roughly chopped, plus 5 thinly sliced, for garnish
1 onion, sliced
3 teaspoons gochugaru
1 1/2 tablespoons gochujang
1 tablespoon toasted sesame oil
2 cups chicken stock or water
7 ounces tofu, cut into bite-sized pieces
Directions:
1. Begin by marinating the pork belly. Place it in a bowl, sprinkle with pepper and soy sauce, and mix well. Let it sit for a little while to absorb the flavors.
2. In a large saucepan, pour in the kimchi brine. Add the aged kimchi, chopped scallions, and sliced onion. Press everything down and arrange the marinated pork belly on top. Sprinkle with gochugaru, gochujang, and sesame oil, then add the chicken stock or water, making sure everything is submerged.
3. Bring the mixture to a simmer, cover the pot, and cook for 20 minutes. Then, add the tofu, cover again, and let it simmer for another 15 minutes. Give the stew a taste, and adjust the seasoning with salt and sugar if needed.
4. Serve the Kimchi Jjigae hot with a bowl of steamed white rice. Garnish with the thinly sliced scallions for a pop of color and freshness. This dish is a fiery yet comforting journey into Korean flavors.
PER SERVING: 533 calories, 45 grams protein, 13 grams carbs, 2 grams fiber, 4 grams sugar, 30 grams fat.
