Fragrant Chicken Curry with Chickpeas and Basmati Rice

Fragrant chicken curry with chickpeas and basmati rice is an easy dinner with warm spices, a creamy sauce and simple prep. Chickpeas make it filling, coconut milk rounds out the sauce, and basmati rice keeps the whole plate balanced.

Quick dinner · 30 minutes

This curry keeps the method practical: rinse the rice, build the sauce in one deep pan, then let the chicken simmer until tender. Briefly frying the curry powder before adding liquid gives the dish a deeper aroma without adding extra work.

Recipe

Fragrant Chicken Curry with Chickpeas and Basmati Rice

A rich, aromatic and easy dinner with chicken, chickpeas, coconut milk and fluffy basmati rice.

Prep time: 30 minutes Serves: 2 Difficulty: easy (2/5)

Ingredients

• 250 g chicken breast
• 200 ml coconut milk or cooking cream
• 200 g drained canned chickpeas
• 150 g chopped canned tomatoes
• 1 onion
• 2 cloves garlic
• 1 tablespoon curry powder
• 150 g basmati rice
• 2 tablespoons oil
• salt and pepper

Method

1. Rinse the basmati rice well under running water. Place it in a pot, add 300 ml cold water and a pinch of salt. Cover and bring to a boil, then reduce the heat to the lowest setting and cook for 10 minutes. Remove from heat and leave covered for 5 minutes.
2. Cut the chicken into small cubes. Finely chop the onion and garlic, then rinse and drain the chickpeas.
3. Heat the oil in a large deep pan. Add the onion and cook for 3 to 4 minutes. Add the garlic and curry powder, then stir for 1 minute.
4. Add the chicken cubes and cook for 4 to 5 minutes, until coloured on all sides.
5. Add the chopped tomatoes, chickpeas and coconut milk. Stir, season with salt and pepper, bring to a boil, then reduce the heat and simmer for 12 to 15 minutes until the sauce thickens and the chicken is fully cooked.
6. Fluff the basmati rice with a fork, divide between plates and top with the chicken curry.

Tip: Briefly frying curry powder in oil before adding liquid helps release its aroma.

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Frequently Asked Questions

Can I use cooking cream instead of coconut milk?

Yes. Cooking cream makes the curry milder and more classic, while coconut milk gives it a warmer, slightly sweeter flavour.

Should canned chickpeas be rinsed?

Yes, it is best to rinse and drain them. This removes the liquid from the can and keeps the sauce cleaner in flavour.

How do I make curry powder taste stronger?

Fry it briefly in oil with the garlic before adding tomatoes and coconut milk. This helps the spices bloom and gives the sauce more depth.

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Pan-Seared Salmon with Buttered Broccoli and Mashed Potatoes

Pan-seared salmon with buttered broccoli and mashed potatoes is a quick dinner that still feels a little special. The salmon cooks in minutes, the potatoes become a smooth mash, and the broccoli adds freshness, colour and a simple buttery finish.

Quick dinner · 25 minutes

This is an easy way to make salmon feel complete without adding complicated sides. Start the potatoes first, add the broccoli near the end, then sear the salmon while the mash comes together.

Recipe

Juicy Pan-Seared Salmon with Buttered Broccoli and Mashed Potatoes

A simple, slightly more elegant dinner with juicy salmon, smooth mashed potatoes and buttered broccoli.

Prep time: 25 minutes Serves: 2 Difficulty: easy (2/5)

Ingredients

• 2 salmon fillets, about 150 g each
• 400 g potatoes for boiling
• 1 small head broccoli, about 300 g
• 30 g butter
• 50 ml warm milk
• 1 tablespoon olive oil
• salt and pepper
• ground nutmeg
• 2 lemon wedges

Method

1. Peel the potatoes, cut them into evenly sized cubes and place them in a pot of cold salted water. Cover and cook for 12 to 15 minutes from boiling, or until tender.
2. Cut the broccoli into small florets. Add it to the potatoes for the last 5 minutes of cooking, or cook it separately in salted boiling water for 4 to 5 minutes. Drain.
3. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
4. Heat the olive oil in a pan over medium-high heat. Place the salmon skin-side down and cook for 3 to 4 minutes. Turn carefully and cook for another 2 to 3 minutes. Finish with lemon juice.
5. Mash the drained potatoes. Add 20 g butter, warm milk, salt and a pinch of nutmeg, then mix until smooth.
6. Toss the cooked broccoli with the remaining 10 g butter. Serve the mashed potatoes with salmon and buttered broccoli.

Tip: Do not overcook salmon. It should stay juicy in the centre and flake easily with a fork.

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Frequently Asked Questions

How do I know when salmon is cooked?

Salmon is ready when it flakes easily with a fork but still looks juicy in the centre. If it cooks too long, it becomes dry quickly.

Can I cook broccoli with the potatoes?

Yes. Add the broccoli for the last 5 minutes of potato cooking so it softens but stays green and does not fall apart.

Can I use frozen salmon?

Yes, but thaw it slowly in the fridge first and pat it dry well before cooking, so it sears better in the pan.

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Toasted Wrap with Crunchy Fennel, Capers and Cherry Tomatoes

A toasted wrap with crunchy fennel, capers and cherry tomatoes is a quick dinner idea when you want something crisp, warm and fresh at the same time. The filling is simple, the tortilla turns golden in a dry pan, and the melted cheese ties everything together.

Quick dinner · 15 minutes

This wrap works because the textures do the talking: thinly sliced fennel stays crunchy, capers add sharpness, cherry tomatoes bring sweetness and the cheese melts just enough to make the filling feel complete.

Recipe

Toasted Wrap with Crunchy Fennel, Capers and Cherry Tomatoes

A crisp toasted wrap with a Mediterranean filling, fresh fennel, capers, cherry tomatoes and melted cheese.

Prep time: 15 minutes Serves: 2 Difficulty: easy (1/5)

Ingredients

• 2 large wheat tortillas
• 1/2 small bulb fresh fennel
• 8 to 10 cherry tomatoes
• 1 to 2 teaspoons drained capers
• 3 tablespoons Greek yogurt or cream cheese
• 50 g grated cheese, such as mozzarella or gouda
• 4 lettuce leaves, or a handful of lamb's lettuce or arugula
• 1 tablespoon olive oil
• salt and freshly ground black pepper
• a few drops of lemon juice

Method

1. Wash the fennel, remove the tough base and slice it as thinly as possible. A mandoline helps. Wash the cherry tomatoes and cut them into quarters, then roughly chop the capers.
2. Mix the fennel, cherry tomatoes and capers in a bowl. Drizzle with olive oil and a few drops of lemon juice, then season with a pinch of salt and pepper. Toss gently.
3. Place a tortilla on a flat surface and spread 1.5 tablespoons Greek yogurt or cream cheese down the centre. Add lettuce or arugula, half of the vegetable filling and half of the grated cheese.
4. Fold the sides of the tortilla inward, then roll it tightly from the bottom into a firm wrap. Repeat with the second tortilla.
5. Heat a dry pan over medium heat. Place the wraps seam-side down and cook for about 2 minutes on each side, until golden and crisp and the cheese inside melts.
6. Cut the warm wraps diagonally and serve immediately.

Tip: Slice the fennel really thinly. That way it stays crisp, while its gentle anise-like flavour balances the capers and sweet tomatoes.

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Frequently Asked Questions

Can I leave out the fennel?

You can, but fennel gives the wrap its fresh crunch. If you do not have it, use arugula, thinly sliced cabbage or cucumber.

Which cheese works best in a toasted wrap?

Mozzarella and gouda both work well because they melt nicely. You can also use any cheese you already have, as long as it is not too dry.

How do I stop the wrap from opening in the pan?

Place it seam-side down first. Once that side is toasted, the wrap holds its shape better and is easier to turn.

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Creamy Vegetable Soup with Fresh Filled Tortellini

Creamy vegetable soup with fresh filled tortellini is a quick dinner when you want something warm, comforting and filling without a long cooking time. The vegetables build the base, fresh tortellini make it satisfying, and a little cream brings everything together.

Quick dinner · 20 minutes

This soup is a practical shortcut meal: it feels like a proper bowl of comfort food, but it cooks quickly because the tortellini are fresh and the vegetables are cut small. It works especially well when you want dinner to be warm, creamy and simple.

Recipe

Creamy Vegetable Soup with Fresh Filled Tortellini

A warm spoon meal that sits somewhere between a rich vegetable soup and a filling main course.

Prep time: 20 minutes Serves: 2 Difficulty: easy (1/5)

Ingredients

• 250 g fresh tortellini, cheese or spinach filled
• 1 small yellow onion
• 1 large carrot
• 1 celery stalk, or half a small zucchini
• 700 ml vegetable or chicken stock, or water plus a stock cube
• 1 tablespoon olive oil
• 2 tablespoons sour cream or cooking cream
• salt and pepper
• fresh parsley

Method

1. Cut the onion, carrot and celery or zucchini into small cubes.
2. Heat the olive oil in a medium pot over medium heat. Add the onion, carrot and celery. Cook for about 5 minutes, until the vegetables soften slightly and the onion turns translucent.
3. Pour in the stock. If you do not have stock, use 700 ml boiling water and a stock cube. Bring to a boil.
4. Add the fresh tortellini to the boiling soup. Reduce the heat to medium and cook for 3 to 5 minutes, or according to the package instructions.
5. In a small bowl, mix the cream with 2 tablespoons of hot soup from the pot. Pour the mixture back into the pot and stir gently.
6. Taste, season with salt and pepper if needed, and finish with chopped fresh parsley.

Tip: Fresh tortellini from the chilled section are a useful shortcut because they cook in only a few minutes.

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Frequently Asked Questions

Which tortellini work best?

Fresh cheese or spinach tortellini from the chilled section are the most practical choice because they cook in only a few minutes.

Can I use water instead of stock?

Yes, but the soup will have more flavour with vegetable or chicken stock. If you do not have stock, boiling water with a stock cube works well.

How do I keep the cream from splitting?

Mix the cream with a little hot soup first, then pour it back into the pot and stir gently. Do not let the soup boil hard after adding the cream.

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Asian Rice Noodles with Chicken and Crunchy Vegetables

Asian rice noodles with chicken and crunchy vegetables are a quick, colourful dinner when you want something light but still filling. The noodles soften in hot water, the chicken cooks fast in a hot pan, and the vegetables stay bright and crisp.

Quick dinner · 20 minutes

This recipe is all about speed and texture: tender noodles, juicy chicken and vegetables that do not collapse into a soft mess. Keep the pan hot, slice everything thinly and toss the noodles with the sauce only at the end.

Recipe

Asian Rice Noodles with Chicken and Crunchy Vegetables

A light, colourful wok-style dinner with juicy chicken and vegetables that stay pleasantly crisp.

Prep time: 20 minutes Serves: 2 Difficulty: easy (2/5)

Ingredients

• 150 g rice noodles
• 250 g chicken breast
• 1 red bell pepper
• 1 small zucchini
• 1 large carrot
• 3 tablespoons soy sauce
• 1 tablespoon lime or lemon juice
• 2 tablespoons oil for frying
• 1 teaspoon sesame oil, optional

Method

1. Place the rice noodles in a bowl, cover with boiling water and leave for 5 to 7 minutes, or as directed on the package. Drain and rinse with cold water.
2. Cut the chicken breast into thin strips. Cut the bell pepper, zucchini and carrot into very thin strips too.
3. Heat 1 tablespoon oil in a large pan or wok over high heat. Add the chicken and stir-fry for 8 to 10 minutes, until golden and cooked through. Transfer to a plate.
4. Add the remaining tablespoon of oil to the same pan, then add the vegetables. Stir-fry over high heat for 3 to 4 minutes, until slightly softened but still crisp.
5. Return the chicken to the pan and add the drained rice noodles.
6. Pour in the soy sauce, lime or lemon juice and sesame oil if using. Toss over high heat for another 1 to 2 minutes and serve immediately.

Tip: The secret to good wok-style cooking is high heat and quick stirring. The vegetables should stay bright and crunchy.

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Frequently Asked Questions

Do rice noodles need to be boiled?

Usually not. Most rice noodles only need to be covered with boiling water for a few minutes, then drained and tossed in the pan.

Can I replace the chicken?

Yes. Turkey strips, shrimp or tofu all work well. The key is to cook the protein quickly over high heat.

How do the vegetables stay crunchy?

Cut them into thin strips and stir-fry them briefly over high heat. They should soften slightly but still keep their colour and texture.

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Creamy Pasta with Sun-Dried Tomatoes and Spinach – 15-Minute Dinner

A creamy pasta dinner does not need a long ingredient list or a heavy sauce. This quick pasta with sun-dried tomatoes and baby spinach is ready in about 15 minutes, and the sauce comes together right in the pan while the pasta cooks.

Monday · quick dinner · 15 minutes

This is the kind of weeknight dinner that works when you want something warm, creamy and simple without building a whole sauce from scratch. Sun-dried tomatoes bring deeper flavour, spinach keeps it fresh, and a little pasta water makes the sauce smooth and glossy.

Weekly rhythm:

• Monday
• Tuesday
• Wednesday
• Thursday
• Friday
• Saturday
• Sunday

Recipe

Creamy Pasta with Sun-Dried Tomatoes and Spinach

Creamy, juicy pasta with sun-dried tomatoes and young spinach, ready in only 15 minutes.

Prep time: 15 minutes Serves: 2 Difficulty: easy (1/5)

Ingredients

• 200 g penne pasta
• 80 g sun-dried tomatoes in oil
• 100 g fresh baby spinach
• 2 cloves garlic
• 2 tablespoons cream cheese or sour cream
• 2 tablespoons olive oil or oil from the sun-dried tomatoes
• salt and freshly ground black pepper
• parmesan for serving, optional

Method

1. Bring at least 2 litres of salted water to a boil in a large pot. Add the pasta and cook according to the package instructions, usually 8 to 10 minutes, until al dente.
2. Meanwhile, finely chop the garlic. Cut the sun-dried tomatoes into small strips, then wash and dry the spinach.
3. Heat 2 tablespoons oil in a large pan over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Add the sun-dried tomatoes and cook for 1 minute more.
4. Add the spinach and stir for 1 to 2 minutes, until wilted. Add the cream cheese and reduce the heat to low.
5. Before draining the pasta, save about 100 ml of the cooking water. Add the drained pasta directly to the pan.
6. Add 3 to 4 tablespoons of the reserved pasta water and mix well until the sauce becomes silky. Season with salt and pepper. Serve immediately, with parmesan if you like.

Tip: Pasta water contains starch, which helps the sauce cling to the pasta and stay creamy.

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Frequently Asked Questions

Can I use a different pasta shape?

Yes. Penne works well because it catches the sauce, but fusilli, spaghetti or any pasta you already have at home will also work.

Can I leave out the spinach?

You can, although the dish loses some freshness. Baby spinach can also be replaced with arugula, chard or a handful of fresh herbs.

Why should I save pasta water?

Pasta water contains starch, which helps the cream cheese, oil and pasta come together into a silkier sauce that clings better.

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