30-Minute Wonders | Simple, Speedy, and Delicious

It can be difficult to find time to prepare and purchase for meals when life gets hectic. Don’t worry, though; you have everything you need in your pantry and refrigerator to prepare a tasty, filling dinner in just thirty minutes. You probably already have the ingredients for these three easy and quick meals.

1. Chickpea & Spinach Curry

This hearty and flavorful curry is full of protein and vegetables, making it a great meal for busy weeknights. With just a few basic pantry staples, you can create a comforting, flavorful dish that will keep you full and satisfied.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups spinach (fresh or frozen)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 teaspoon curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup coconut milk (optional)
• Rice or naan for serving

Instructions:

1. Sauté the Onion and Garlic: In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
2. Add the Spices and Tomatoes: Stir in the curry powder and cumin, cooking for 1-2 minutes. Add the canned diced tomatoes and simmer for 5 minutes to allow the flavors to meld together.
3. Add Chickpeas and Spinach: Add the chickpeas and spinach to the pan, stirring to combine. If using, pour in the coconut milk and stir. Let the mixture cook for an additional 5 minutes, or until heated through. Season with salt and pepper to taste.
4. Serve: Serve the curry over rice or with naan bread for a complete meal.

This easy chickpea and spinach curry is a great example of how pantry staples and a few fresh ingredients can come together to make a satisfying, healthy meal in under 30 minutes.

2. Pasta with Tuna and Olive Tapenade

Sometimes the simplest meals are the best. This pasta dish uses pantry ingredients like canned tuna and olives, transforming them into a Mediterranean-inspired meal that’s full of flavor and ready in a flash.

Ingredients:

• 8 oz pasta (any type)
• 1 can tuna in olive oil or water, drained
• 1/4 cup olive tapenade (store-bought or homemade)
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley (optional)
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
2. Prepare the Sauce: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the drained tuna, breaking it up into smaller pieces with a spoon. Stir in the olive tapenade and cook for 2-3 minutes until the mixture is warm.
3. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to combine with the tuna and tapenade. Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste.
4. Serve: Serve immediately with a sprinkle of additional parsley if desired.

This tuna and olive tapenade pasta is a perfect weeknight dinner that’s quick to prepare, packed with Mediterranean flavors, and made with simple pantry ingredients.

3. Veggie Fried Rice

Fried rice is the ultimate fridge-cleaning recipe, and it’s an easy, tasty way to use up leftover veggies and rice. With just a few ingredients, you can create a vibrant, flavorful dish that’s perfect for lunch or dinner.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 1 tablespoon sesame oil (or any oil you have)
• 1/2 cup frozen peas and carrots (or any mixed veggies you have)
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce
• 1 teaspoon ginger, grated or ground
• 1/4 cup chopped green onions (optional)

Instructions:

1. Prepare the Rice: If using leftover rice, break it up with a fork to separate the grains. If cooking fresh rice, make sure it’s fully cooled before using it in the fried rice to avoid it becoming mushy.
2. Cook the Veggies: Heat the sesame oil in a large skillet or wok over medium heat. Add the frozen peas and carrots (or other veggies) and cook for 3-4 minutes until tender.
3. Scramble the Eggs: Push the veggies to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the veggies.
4. Fry the Rice: Add the cooked rice to the pan and stir to combine with the veggies and eggs. Pour in the soy sauce and ginger, stirring until the rice is evenly coated and heated through.
5. Serve: Garnish with chopped green onions if desired, and serve immediately.

In about 30 minutes, you can make a tasty, filling lunch out of leftovers with veggie fried rice, which is a simple and adaptable meal.

These three recipes are excellent examples of how to use ingredients you probably already have in your cupboard and refrigerator to make tasty, wholesome dinners. Whether you’re preparing a traditional fried rice meal, a Mediterranean pasta dish, or a savory curry, these recipes demonstrate that you can quickly get from refrigerator to table with a little imagination.