I’ve been living the student life for about two years now, and I feel like I’m finally getting the hang of cooking easy, but healthy and yummy meals. Also a factor that plays a big role in my little student life: money. I don’t like spending a whole lot on a meal and sometimes that does happen when you’re using fresh ingredients. Mostly because ingredients NEVER come in useful, one person packages. You either have to buy loose things, which sometimes is not possible, or make more so you can eat the same thing multiple days. But I’m not about that life, I like some variety. So I tried my best finding a balance in all of these things and I created a couple meals that are delicious, very easy (I made them so that says a lot), and not too expensive. In this post I’ll share a few with you, so keep on reading if you want to know how to make a lovely vegan curry and two fun pesto pasta dishes.
Red Curry with Sweet Potato and Veggies (Vegan)
I’ll start off with the curry, since this is the most ‘complicated’ recipe. To make the curry I just use a curry paste I can buy in the grocery store. It tastes amazing and is the easiest thing to use. Because I’m really terrible at measuring things, I just put the different ingredients on the list below with the approximate amounts I think I used (I know, I’m a terrible recipe sharer). I usually just put a lot of stuff in my pan and try to keep the amounts reasonable for how much I’ll eat. I’ll do my best giving amounts, though.
- 50g sweet potato
- 50g broccoli florets
- 50g cauliflower florets
- 50g green beans
- 100g chick peas
- 1 packet red curry paste (77g)
- 1 packet creamy coconut milk (200 ml)
- 100g uncooked rice
- Start off by heating up some oil in your saucepan and throwing in all the sliced up vegetables. Cook some rice in the mean time, so it’ll be done by the time you’re done cooking.
- When all the veggies are done cooking and they seem a bit nice and soft (this takes about 15 to 20 minutes), put in the curry paste and the coconut milk and stir until it’s a nice sauce.
- Let everything cook for a couple minutes to thicken the curry a bit, and then you’re done. Serve with rice for a lovely, little bit spicy meal.
If you want to add meat to this, just start by cooking diced chicken and then add the veggies. This meal is easy to alter by adding or substracting different kinds of vegetables.
Pasta Pesto with Broccoli (Vegetarian)
This is one of those dishes that I make when I don’t have a lot of time and I don’t feel like cooking elaborately. I use a jar of pesto that I just buy from the grocery store, because I never have time or money to make it myself. So if you’re actually a bit good at cooking (unlike me), you can definitely make the pesto yourself. I have not found jarred pesto that doesn’t contain cheese yet, so that’s why this dish is not considered vegan (and because I add cheese in the end, of course).
- 190g green pesto
- 100g uncooked spaghetti
- 200g broccoli florets
- 200g fresh spinach
- parmesan (add to taste)
- Add water to a boiling pot and put the sliced broccoli in it. Heat up the water.
- When the water is boiling, add your spaghetti. Cook the spaghetti and broccoli for about 10 minutes. In the meantime, heat up some oil in a skillet.
- Cook the spinach in the skillet until it has shrunk. Drain the water from the spaghetti and broccoli when its done cooking.
- Add the spinach to the spaghetti and broccoli and mix it up a bit, then mix your pesto through the dish.
- Serve it on a plate and add some grated parmesan. Easy peasy!
To make this a one-pot-meal, just don’t add the spinach. Again, if you want to add meat to this dish, cook some diced chicken in the skillet before you add the spinach to it.
Ravioli with Red Pesto Cream Sauce (Vegetarian)
For this dish I use the ‘fresh pasta’ my grocery store offers. They have different kinds of tortellinis, raviolis and girasollis that are in one to two person packages. Which is, of course, perfect for students living on their own. Of course you can make the ravioli yourself if you feel like it, but I am just a bit of a lazy person. Same with the pesto, I just buy jarred red pesto from the store. That’s why this recipe is so easy to make!
- 250g ravioli with spinach and ricotta filling
- 190g red pesto
- 1/2 zucchini
- 200g mascarpone
- parmesan (add to taste)
- Cook the ravioli according to the packaging. In a seperate skillet, heat up some oil and start cooking the sliced zucchini until it’s soft and a bit browned.
- In a small saucepan, heat up the pesto and keep stirring in mascarpone until it’s a nice and creamy sauce.
- Drain the ravioli and add everything to your plate: the pasta, zucchini and sauce.
- Serve with some grated parmesan.
If you want an even easier and quicker meal, don’t add the zucchini. You can also find canned cream sauces to make life even easier. Cook the pasta and heat up the sauce and you’re done. Living the true student life.
And those were my three easy recipes, perfect for students. I’m definitely doing more of these articles, because I loved making this one. If you have any requests for some type of recipe, or if you have your own easy recipes, please share them with me. I’ll see you guys next time!