Simple and tasty Indian-inspired lunchbox recipes.
It’s that time of the year! While mums finally get a chance to enjoy an undisturbed hot cuppa (without reheating it three times over!), school lunchboxes come with their fair share of stress. A little bit of planning can go a long way to making sure the mornings are not rushed. Insulated lunchbox cases will help keep meals warm and even the fussiest of eaters will come home without leftovers! Here are some simple and healthy recipes from One Wholesome Meal to make your school lunch planning easier.
You don’t need to have a sweet tooth to enjoy oats and all their nutritional goodness. The savoury version of this wonder cereal will have you hooked for good.
1 cup rolled oats
2 cups chicken or vegetable stock
½ cup onions (chopped)
1 tbsp minced garlic
1 cup mixed vegetables chopped and blanched (I use carrots, orange bell peppers, cauliflower and peas but choose your favourites!)
½ cup stir-fried tofu cubes (optional)
1 tsp Garam masala
1 tsp turmeric powder
3 tbsp finely chopped spring onion (for garnish)
½ cup grated cheese
2 tbsp + 1 tbsp butter
- Melt 2 tbsp butter in a pan and roast the oats until just brown. Keep the flame low all the time and be careful not to overcook.
- Transfer to a bowl and set aside. In the same pan melt the remaining butter and add garlic, cook until brown, then add the chopped onions. Keeping the flame to medium-low, fry the onions until nice and brown.
- Add the butter-roasted oats, chicken/veg stock, turmeric powder, garam masala and mix well. Cook covered for one minute until the oats are almost done.
- Add blanched veggies and tofu and mix well.
- Add shredded cheese, mix, taste for salt and add if needed.
- Garnish with chopped spring onions and serve hot!
Read more: Indian Curry Recipes From One Wholesome Meal
Creamy, summery and vegan! This sauce goes well with pasta but is also perfect for many curries. Add veggies of choice and you have the perfect complete meal for hungry little mouths.
¾ cup tomato (finely chopped)
5-6 cloves garlic (finely chopped)
½ cup shredded coconut (preferably fresh)
½ cup coconut milk/cream
6 to 8 curry leaves
½ tsp oregano
2 tbsp grated cheese (optional)
2 tbsp oil
1 cup cooked pasta (I use fusilli, but any kind is fine)
Meat (or smoked salmon goes well!) and vegetables of choice
- Heat oil in a thick-bottomed pan. Add garlic and curry leaves. Stir on medium heat for one minute, then add oregano and basil and stir for another minute.
- Once the herbs have infused well into the oil, keeping the heat medium, add shredded coconut and mix well. Stir continuously for 3 to 5 minutes.
- Add tomato and cook well for around five minutes until all ingredients are well combined and tomato is cooked through and soft.
- Add coconut cream (or milk) and mix well. After a minute or so, you will see the ingredients attain a saucy texture. Bring the sauce to boil and then reduce heat to low, add cheese if using and let the sauce simmer for two minutes.
- Give it one final stir before adding the boiled pasta and vegetables. Mix well and stir in cooked meat of your choice.
- Garnish with pepper/paprika/shredded cheese and serve hot.
Stuffed vegetables are just so versatile, bursting with flavours and are almost a complete meal by themselves. This recipe is a quick fix meal with a slight summery, minty twist.
10 to 12 baby bell peppers (you can also use the regular kind, but will need to increase cooking time)
1 cup cottage cheese, mashed (more if using large bell peppers)
½ cup fresh mint leaves, chopped
1 medium onion, finely chopped
½ carrot, grated
1 green chilli, finely chopped (optional)
1 tsp amchoor powder (dried mango)
½ tsp coriander powder
½ cumin seeds
1½ tsp salt (or to taste)
1 tbsp + 1 tsp cooking oil (avoid coconut oil as it doesn’t go well with the cottage cheese and mint)
- Heat 1 tablespoon oil in a flat-bottomed non-stick pan. If you are using a regular pan you would need to double up on the amount of oil.
- When the oil is hot, add cumin seeds. As they start to splutter, reduce the heat to medium, add onions and cook until translucent.
- Add chopped mint leaves and chilli and stir for 2 to 3 minutes. Then add tomatoes, amchoor and coriander powder and mix for another 2 to 3 minutes.
- Add mashed cottage cheese and grated carrots to the spice mixture and cook on low heat for five minutes (until all the herb and spice flavours are well developed). Add salt, mix well and set aside.
- Preheat your oven to 180 degrees Celcius and line a baking tray with foil, lightly brushed with oil.
- Cut off the tops of the peppers and discard seeds and membranes. Blanch in boiling hot water for three minutes and drain well (make sure no water remains inside). Invert and keep aside for a few minutes to ensure all water has drained.
- Brush oil on the outside of all the peppers and stuff with the prepared mixture. Grill in the preheated oven for 15 to 20 minutes, checking intermittently. When the smell of sweet peppers starts to fill your kitchen you know they are done!
- Garnish with chopped mint leaves and serve.