Quick Chili Recipe

Need a meal in a flash? This speed demon quick chili recipe is just the thing: in 25 minutes you’ve got an easy dinner! Here’s our new favorite kitchen trick: this Quick Chili recipe! Yes, we dare say: this recipe is lightening fast. In just 25 minutes you have a fast and easy dinner recipe. 25 minutes! And most of that time is hands off. All you have to do is cut one onion: otherwise it’s dump and stir. Even better: the flavor is fantastic! There’s nothing about it that tastes like a short cut. We’ve made this many times already, and every time we make it, I think: Wow, that was easy. This one will be a staple in our kitchen for years to come. Ingredients for this quick chili recipe In a world full of chili iterations, is just one more necessary? Yes, we think. This one is one of the fastest and easiest you’ll find: and it’s healthy with great flavor. After cooking it, you might feel like you’re a super hero (we did). How is it possible to get flavor so quickly? Here are our secrets: Onion: You can’t cover up for real onion flavor. This […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Need a meal in a flash? This speed demon quick chili recipe is just the thing: in 25 minutes you’ve got an easy dinner!

Quick chili recipe

Here’s our new favorite kitchen trick: this Quick Chili recipe! Yes, we dare say: this recipe is lightening fast. In just 25 minutes you have a fast and easy dinner recipe. 25 minutes! And most of that time is hands off. All you have to do is cut one onion: otherwise it’s dump and stir. Even better: the flavor is fantastic! There’s nothing about it that tastes like a short cut. We’ve made this many times already, and every time we make it, I think: Wow, that was easy. This one will be a staple in our kitchen for years to come.

Ingredients for this quick chili recipe

In a world full of chili iterations, is just one more necessary? Yes, we think. This one is one of the fastest and easiest you’ll find: and it’s healthy with great flavor. After cooking it, you might feel like you’re a super hero (we did). How is it possible to get flavor so quickly? Here are our secrets:

  • Onion: You can’t cover up for real onion flavor. This is the only thing you have to dirty your knife for, and it takes only a minute to saute.
  • Canned fire roasted tomatoes: These tomatoes are roasted over an open flame before canning them. It makes them have a developed, sweet flavor right out of the can. If you can’t find them, use the best quality tomatoes you can find.
  • Kidney beans: The best chili beans, in our mind: pinto beans! But you can use any type of kind beans you like.
  • Chili powder, oregano, garlic powder, onion powder and cumin: A hefty chunk of spices does the heavy lifting in the flavor department.
  • Plant based veggie crumbles: Yes, you heard us right! Now, you can use straight up ground beef if you prefer. But this is the very first recipe ever on this website that we’ve used a vegan substitute for meat. Wondering why?
Quick chili recipe

What are the best plant based or vegan meat substitutes?

OK, here’s the thing. In 10 years of writing a mostly vegetarian and vegan food blog, we’ve never used a vegan meat substitute in a recipe until this quick chili. Why? Well, it seems like cheating. But more importantly, plant based meat substitutes of 10 years ago were much more processed. These days, there are some better options on the market that are more natural and less like processed food.

Keep in mind, this food group is not always super virtuous. But you can find some decent options these days. Here’s what to look for when trying to find the best vegan meat substitutes:

  • Look for a short ingredient list and whole food ingredients. Overall, the ingredient list should be relatively short and contain foods that you know. Of course, there will be some ingredients used as binders to hold it all together.
  • Consider dietary restrictions. Many vegan meat substitutes are similar to seitan, which is made of vital wheat gluten. Yes, a protein source that’s actually just made of solid gluten! We don’t eat gluten free, but we do prefer eating meat substitutes that have protein and aren’t all gluten.
  • Experiment for texture. We tried several different brands in this Quick Chili recipe. We liked Beyond Meat crumbles best: they’re made of pea protein and have a meat-like texture. Experiment to find a brand you love!
Quick chili

Use ground beef if you prefer a standard chili

In another ground-breaking first: this is the first time we’ve mentioned ground beef as an option in a recipe! This mostly vegetarian food blog typically doesn’t talk about eating beef because we don’t eat a lot of it. But if you’re craving a classic chili and beef is part of your diet: go for it! All you have to do is cook and drain 1 pound of ground beef., Then use it in this quick chili recipe in place of the veggie crumbles.

Best quick chili toppings

Of course, the best part of a eating chili is all the toppings! Use the simmering time for this quick chili recipe to assemble all your favorite toppings. Here are some of our top choices, some standard and some more unique:

  1. Sour cream: A must! Use vegan sour cream for a fully plant based chili.
  2. Shredded cheese: Use cheddar or Monterey jack, or get funky with smoked gouda.
  3. Green onions: Add a little green with thin-sliced green onions.
  4. Hot sauce: Naturally! A favorite is a Mexican hot sauce like Cholula.
  5. Pickled jalapenos or onions: These pickled jalapeños add a kick; pickled onions add a pink color and tangy flavor.
  6. Thinly sliced radishes: These veggies add a crunch.
  7. Chopped cilantro: The best way to add fresh flavor!
  8. Tortilla strips: Make a batch of tortilla strips: or just crumble tortilla chips on top.
  9. Diced avocado: Chopped avocado adds richness and makes it more filling.
  10. Roasted salted pepitas: This unique option adds a salty crunch.
Quick chili recipe

Sides to go with chili

To us chili is a meal itself, usually! But if you can, it’s great to sneak in a side to make it a filling meal. Adding a few sides is great to turn this quick chili into a meal for a crowd. Here are a few sides to go with chili:

This quick chili recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free (make sure your veggie crumbles fit your dietary restrictions).

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Quick chili recipe

Quick Chili Recipe (25 minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 20 minutes
  • Total Time: 23 minutes
  • Yield: 4 to 6 servings
  • Diet: Vegan

Description

Need a meal in a flash? This speed demon quick chili recipe is just the thing: in 25 minutes you’ve got an easy dinner!


Ingredients

  • 4 tablespoons olive oil
  • 1 medium yellow onion
  • 3 cups (10 to 12 ounces) plant-based crumbles* (or 1 pound cooked and drained ground beef)
  • 2 28-ounce cans diced fire roasted tomatoes
  • 2 15-ounce cans kidney beans, drained and rinsed
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons kosher salt
  • For topping: Shredded cheese, sour cream (or vegan sour cream), sliced green onions, pickled onions or jalapenos

Instructions

  1. Dice the onion.
  2. Heat the olive oil over medium heat in pot or Dutch oven. Cook the onion for 4 to 5 minutes until translucent.
  3. Stir in the veggie crumbles and cook 1 more minute. Add the dice tomatoes, drained and rinsed kidney beans, chili powder, oregano, garlic powder, onion powder, cumin, and kosher salt.
  4. Bring to a simmer and simmer for 15 minutes. If necessary, add a splash of water while it simmers: all brands of veggie crumbles give off different levels of moisture as they cook. Serve warm garnished with your favorite chili toppings.  

Notes

*Plant-based crumbles vary widely based on the brand. Review the label to make sure they are not overly processed. We used Beyond Meat Beyond Beef Plant Based Crumbles, which are made of pea protein and have a meat-like texture. Different brands have different textures and ingredients to fit different diets (vegetarian, vegan and gluten-free). Experiment to find a brand you love! 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Quick chili recipe, quick chili

More chili recipes

There are lots of other other ideas! Here are a few more of our best chili recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Ultimate Hummus Sandwich

A hummus sandwich is the best healthy easy lunch idea! This plant based recipe takes just a few minutes to make with colorful crunchy veggies. Looking for healthy and easy lunch ideas? Here’s a genius idea for busy days or even a lightening fast weeknight dinner. This Ultimate Hummus Sandwich! That’s right: hummus on a sandwich. You don’t have to reserve hummus just for carrots and pita triangles! It works as a sandwich spread that’s full of plant-based protein to keep you full for hours. Throw it on bread with all your favorite crunchy veggies and it’s a lunch or snack that couldn’t be easier to whip up. Here’s all you need to know about making the ultimate hummus sandwich of your dreams. Ingredients for the ultimate hummus sandwich This hummus sandwich make look like just a random assortment of vegetables with hummus, but it’s more than that! Here are some things to note about getting just the right combination of flavors and textures in a hummus sandwich: Hummus: Use your favorite hummus brand, or even better: make a batch of homemade! The flavor varies widely in store-bought brands, so choose wisely. Bread: We suggest using a crusty artisan bread. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

A hummus sandwich is the best healthy easy lunch idea! This plant based recipe takes just a few minutes to make with colorful crunchy veggies.

Hummus Sandwich

Looking for healthy and easy lunch ideas? Here’s a genius idea for busy days or even a lightening fast weeknight dinner. This Ultimate Hummus Sandwich! That’s right: hummus on a sandwich. You don’t have to reserve hummus just for carrots and pita triangles! It works as a sandwich spread that’s full of plant-based protein to keep you full for hours. Throw it on bread with all your favorite crunchy veggies and it’s a lunch or snack that couldn’t be easier to whip up. Here’s all you need to know about making the ultimate hummus sandwich of your dreams.

Ingredients for the ultimate hummus sandwich

This hummus sandwich make look like just a random assortment of vegetables with hummus, but it’s more than that! Here are some things to note about getting just the right combination of flavors and textures in a hummus sandwich:

  • Hummus: Use your favorite hummus brand, or even better: make a batch of homemade! The flavor varies widely in store-bought brands, so choose wisely.
  • Bread: We suggest using a crusty artisan bread. If you’re an overachiever, you can make homemade! Try our Sandwich Bread, Whole Wheat Bread, or No Knead Bread.
  • Pickled Vegetables: This is the flavor maker! Using pickled vegetables brings in the best nuance of tangy, sweet, and salty flavor.
  • Raw Vegetables: You can use any combo you like. We used cucumber, red onion and tomato.
  • Cheese: Add cheese for a vegetarian sandwich, or keep it as a vegan sandwich and omit!
  • Sprouts or Microgreens: The finishing touch! It’s optional, but adds nice texture.
Hummus sandwich

The flavor maker: pickled vegetables!

Let’s talk about those pickled vegetables again! This is a trick we picked up from an Italian sandwich shop we visited in Traverse City this summer (Folgarelli’s: we highly recommend it!). One of their vegetable sandwiches had a garlic cheese spread, raw vegetables and the kicker: marinated vegetables from the Italian deli. They added such great tangy, nuanced flavor that it made the entire sandwich taste better!

You can use either mixed pickled vegetables or marinated vegetables. Try pickled cauliflower and carrots (or this recipe for homemade), or whatever you see that strikes your fancy. Or grab some marinated vegetables, jarred or from the antipasto bar if your grocery has one.

Tip: remove excess moisture!

The most important part of this hummus sandwich is this: make sure to remove all excess moisture from the vegetables before you start. Pickled vegetables have quite a bit of moisture (since they’re canned in brine), and so do veggies like tomatoes.

All you have to do is squeeze out the pickled veggies in a paper towel or clean dish towel before building your sandwich! You can also blot the tomatoes with a paper towel to remove excess moisture.

Hummus sandwich

Step it up with homemade hummus

Step up your hummus sandwich by using homemade hummus! It’s the best way to bring in big flavor. Or, use one of our hummus flavors below to mix it up. Here are some ideas:

Variations: more hummus sandwich toppings

It goes without saying that you can vary the toppings in this hummus sandwich to your liking! This is more of a concept than a recipe that has to be followed exactly. Here are some ideas on how to branch out and create thousands of hummus sandwich variations:

Hummus sandwich ingredients

Make-ahead info for a hummus sandwich

Last thing to note about this hummus sandwich. It is best made right before eating! Because hummus has moisture and the veggies have moisture, it gets a little too soggy in the fridge. If you want to bring it to an office or outside of the house, here’s what to do:

  • Slice the veggies in advance and place in a container. Assemble the sandwich right before eating.
  • Try making the sandwich as a wrap. A wrap can better hold up to storage than bread.

This hummus sandwich recipe is…

Vegetarian, vegan, dairy-free and plant-based.

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Hummus Sandwich

Ultimate Hummus Sandwich


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 sandwiches
  • Diet: Vegetarian

Description

A hummus sandwich is the best healthy easy lunch idea! This plant based recipe takes just a few minutes to make with colorful crunchy veggies.


Ingredients

  • 1/4 medium cucumber
  • 1 small tomato 
  • 1/4 small red onion
  • 1/4 cup chopped jarred pickled vegetables (we used pickled cauliflower and carrots)
  • 1 cup hummus
  • 2 slices provolone cheese, optional (omit for vegan)
  • 4 slices bread
  • Microgreens or sprouts, optional
  • Other optional toppings: avocado slices, roasted red pepper, lettuce, feta or goat cheese crumbles, fresh herbs, etc.

Instructions

  1. Chop the veggies: Peel and slice the cucumber (or peel alternating strips as we did here). Thinly slice the tomato. Slice the red onion. Chop the pickled vegetables. 
  2. Toast the bread: If desired, toast the bread.
  3. Remove excess moisture: Meanwhile, place the chopped pickles in a paper towel or clean dish towel and squeeze out any extra water. Place the tomatoes on a paper towel or towel and blot them to remove excess moisture.
  4. Build the sandwich: Place the cucumber slices on the bottom of the sandwich to act as a moisture barrier. Top with a layer of hummus. Add the cheese (optional), pickled vegetables, red onion, tomato, and microgreens or sprouts (if using). Spread the remaining hummus on the top slice of bread and place it on top. Note: This sandwich is best made right before eating. If you’re bringing it outside the house like to work, we recommend chopping the components in advance, then building the sandwich right before you eat it. To make it in advance, you could make it as a wrap.

  • Category: Main Dish
  • Method: Sandwich
  • Cuisine: American

Keywords: Hummus sandwich

More great sandwich recipes

The sandwich is one of the easiest ways to a healthy lunch or easy snack! Here are some of our favorite sandwich recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Cauliflower Stir Fry

This easy cauliflower stir fry is an ideal healthy and easy dinner idea! It’s full of nutrients and covered in a punchy sauce. Hands up if you love cauliflower! (All hands raise, over here.) This vegetable has star status among veggies these days: because there are endless creative ways to use it. Make it into tacos, use it as a plant based stand-in buffalo wings, or hide it in alfredo sauce. Here’s our new favorite way to use these tasty florets: in a cauliflower stir fry! Fry it until lightly charred and tender, then add bell peppers and a punchy stir fry sauce. It’s the best way to make eating your veggies irresistible! Try it as a healthy side dish or an easy plant based dinner (with the protein adders below). Ingredients in this cauliflower stir fry This cauliflower stir fry is fast and easy to make! On its own it works as a side dish, but eat it with a plant based protein (see below) and it’s an easy dinner. The main thing to note is that cauliflower requires much more time to stir fry than other veggies, so you’ll need to add it to the pan first. Here […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy cauliflower stir fry is an ideal healthy and easy dinner idea! It’s full of nutrients and covered in a punchy sauce.

Cauliflower stir fry

Hands up if you love cauliflower! (All hands raise, over here.) This vegetable has star status among veggies these days: because there are endless creative ways to use it. Make it into tacos, use it as a plant based stand-in buffalo wings, or hide it in alfredo sauce. Here’s our new favorite way to use these tasty florets: in a cauliflower stir fry! Fry it until lightly charred and tender, then add bell peppers and a punchy stir fry sauce. It’s the best way to make eating your veggies irresistible! Try it as a healthy side dish or an easy plant based dinner (with the protein adders below).

Ingredients in this cauliflower stir fry

This cauliflower stir fry is fast and easy to make! On its own it works as a side dish, but eat it with a plant based protein (see below) and it’s an easy dinner. The main thing to note is that cauliflower requires much more time to stir fry than other veggies, so you’ll need to add it to the pan first. Here are the basic ingredients you’ll need for this stir fry:

Nutrition note: This recipe uses 2 bell peppers along with the cauliflower. 1 medium red bell pepper provides 169% of your daily vitamin C, so using 2 knocks this vitamin off the charts (Source)!

Cauliflower stir fry

Notes on the stir fry sauce

This cauliflower stir fry has an incredible stir fry sauce that brings in lots of savory, salty and sweet flavor! Use the recipe as printed, or another option is our Go To Stir Fry Sauce. It’s just as good and is an oil free option. Here are a few notes on the ingredients in the stir fry sauce:

  • Soy sauce: Use regular sodium to get the full seasoning. Tamari is a gluten free soy substitute, or use coconut aminos for a soy free gluten free substitute. You may need to add a pinch more salt in both cases.
  • Cornstarch: Arrow root powder is an effective substitute for cornstarch in stir fry sauces!
  • Miso: Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s a must in this sauce and can’t be replicated. You can find miso in the international foods aisle near the Japanese ingredients. There are lots of types of miso: we used yellow or light miso here.
  • Gochujang (optional): Want to add a little spicy funkiness to your sauce? This Korean chili paste steps it up a notch.
How to make a cauliflower stir fry

How to make a cauliflower stir fry: some tips!

The overall process for this cauliflower stir fry is easy: but there are a few things to note to make it come out perfectly. Here’s what to know:

  • Stir fry the cauliflower about 5 minutes before adding other veggies. Here’s the kicker: cauliflower takes much longer than other veggies to stir fry. If you add them all at once, it will come out too tough. Make sure to follow the instructions exactly.
  • Use medium high heat. The point of a stir fry is to cook at high heat: quickly. This will get nice char marks onto your cauliflower.
  • Don’t double the recipe. The biggest tip for a stir fry: you can’t crowd the pan! If there are too many veggies, they’ll steam instead of stir fry. If you want to increase quantities, cook the veggies in batches then re-warm everything together.
Cauliflower stir fry

Add protein to make it a main dish!

Are you serving this cauliflower stir fry as a main dish? It’s a perfect healthy meal or fast and easy dinner idea. Just make sure to serve with a whole grain and consider adding protein to keep it filling. Here are some ideas:

  • Serve with Rice: Rice has protein (about 10% of your daily needs in 1 cup cooked) and fiber, which helps to make a filling meal. Try our White RiceBrown Rice, or Instant Pot Rice.
  • Cashews: Throw 3/4 cup cashews into this stir fry when you add the cauliflower. This makes a main dish of about 2 to 3 servings.
  • Edamame: Add 1 cup shelled, frozen edamame in the last 2 to 3 minutes of the cook time. Or eat edamame in the shell as a side: try Easy Edamame or Spicy Edamame.
  • Tofu: Cook Marinated Tofu or Pan Fried Tofu, then add it once the stir fry is done.
  • Shrimp: Make Garlic Shrimp but use sesame oil instead of butter and omit the lemon.
Cauliflower stir fry

Or serve cauliflower stir fry as a side dish

You also can serve this cauliflower stir fry as a side dish instead! It would be fantastic with the following main dish options:

This cauliflower stir fry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Cauliflower stir fry

Easy Cauliflower Stir Fry


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3 to 4 as a main with added protein, 4 as a side
  • Diet: Vegan

Description

This easy cauliflower stir fry is an ideal healthy and easy dinner idea! It’s full of nutrients and covered in a punchy sauce. 


Ingredients

  • 1 medium head cauliflower (2 pounds)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 medium white onion
  • 3 green onions
  • 3 tablespoons rice vinegar*
  • 1/4 cup soy sauce (or tamari or coconut aminos)
  • 1 tablespoon light miso
  • 1/2 tablespoon gochujang (optional)
  • 2 tablespoons sugar (or maple syrup)
  • 2 tablespoons sesame oil (regular, not toasted)
  • 1 teaspoon cornstarch (or arrowroot powder)
  • 3 tablespoons neutral oil for stir frying, divided
  • To serve as a main dish: Add 3/4 cup cashews with cauliflower**, add 1 cup shelled frozen edamame in the last 2 to 3 minutes, or add Marinated Tofu, Pan Fried Tofu, or Sauteed Shrimp and serve with rice

Instructions

  1. Chop the cauliflower into small florets. Thinly slice the bell peppers. Thinly slice the white onion. Thinly slice the green onion.
  2. In a medium bowl, whisk together rice vinegar, soy sauce, miso, gochujang, sugar, sesame oil, and cornstarch (or make the Go To Stir Fry Sauce). 
  3. In large skillet, heat 2 tablespoons neutral oil over medium high heat. Add the cauliflower and a pinch of salt and cook unstirring, for 3 to 4 minutes until charred. Flip the florets and continue cooking for 2 minutes.
  4. Add the bell peppers, white onion, a pinch of salt and the remaining 1 tablespoon oil and cook 4 to 6 minutes until tender.
  5. Turn off the heat. Pour in the sauce and add the green onions. Stir until the sauce coats everything and thickens. Serve immediately. 

Notes

*Or substitute the Go To Stir Fry Sauce for the sauce ingredients (oil free).

  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Asian inspired

Keywords: Cauliflower stir fry

More great cauliflower recipes

There are so many tasty cauliflower recipes to try if you love this healthy veggie! Here are a few of our favorites:

  • Buffalo Cauliflower Wings They’re crispy on the outside, tender on the inside, and tossed with spicy buffalo sauce.
  • Parmesan Roasted Cauliflower No one can resist this roasted cauliflower with Parmesan! It’s as irresistible as French fries, baked in a hot oven until browned and crisp.
  • Creamy Cauliflower Sauce Like a healthy alfredo sauce using cauliflower as a base! It has less calories and all the benefits of this healthy veggie.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pesto Salmon

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests. Ready for the perfect zingy sauce to add life to baked salmon? Try this pesto salmon! Bright green pesto goes hand in hand with tender baked fish to make a stunning dinner. Because really: what isn’t better with a little pesto on top? It’s mid-summer here and we’re making all the pesto with our overactive basil plant. The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. It’s easy enough for a weeknight, but impressive enough to serve to guests. This one went over very well in our house. Here’s what to know! Use homemade pesto if you can…but purchased works This pesto salmon is best with…you guessed it, homemade pesto! Now, we know it’s not always that you have access to loads of fresh basil. But the flavor of freshly made basil pesto is so good, you’ll want to make it if at all possible. Here are a few things to know: Make a half recipe of our basil pesto. This way, you don’t […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.

Pesto salmon

Ready for the perfect zingy sauce to add life to baked salmon? Try this pesto salmon! Bright green pesto goes hand in hand with tender baked fish to make a stunning dinner. Because really: what isn’t better with a little pesto on top? It’s mid-summer here and we’re making all the pesto with our overactive basil plant. The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. It’s easy enough for a weeknight, but impressive enough to serve to guests. This one went over very well in our house. Here’s what to know!

Use homemade pesto if you can…but purchased works

This pesto salmon is best with…you guessed it, homemade pesto! Now, we know it’s not always that you have access to loads of fresh basil. But the flavor of freshly made basil pesto is so good, you’ll want to make it if at all possible. Here are a few things to know:

  • Make a half recipe of our basil pesto. This way, you don’t need as much basil: just 1 cup of basil leaves.
  • You can use cashews or walnuts. Traditional pesto is made with pine nuts, but they can be expensive or hard to find. Using other nuts works too! Our favorite is cashew pesto, or try this walnut pesto.
  • Or, find the best quality purchased brand. Here’s the thing about storebought pesto: the quality varies widely. Some pestos taste flat and dull, some are overly salty. So experiment until you find one you love!

Tip for baked pesto salmon: brine it first!

Here’s a little trick we’ve used to great success. Brine your salmon before baking! What’s brining? Brining is letting your salmon sit in a brine solution before baking. This makes for perfectly moist salmon, and it helps the salmon come to room temperature which makes it cook more evenly. It also cuts down on the white stuff (see below). Even better: it doesn’t take any extra time! You can do it while the oven preheats. Here’s how to brine salmon:

  • Mix up a salt water solution. In a large dish, stir 4 cups of water with 3 tablespoons salt to make a salt water solution.
  • Place the fish in the water for 15 minutes. You can do this in the time it takes to preheat your oven: so there’s no time lost!

What’s the white stuff on cooked salmon?

What’s that gooey white stuff that sometimes appears on the surface of the fish after it’s cooked? Good news: it’s perfectly normal! The white stuff is coagulated protein that seeps to the surface while baking, called albumin. The amount of albumin varies greatly depending on the fish, so it’s not something you can control. (Read more here.) It’s safe to eat, but it does look less than appetizing on top of a beautiful fillet. Here are a few ways to reduce the albumin when you cook salmon:

  • Cook it at a lower temperature to cook it more gently (325 degrees Fahrenheit)
  • Brine the salmon in a salt and water solution before baking
Pesto salmon

How to garnish pesto salmon

The presentation is the fun part, right? This pesto salmon looks just lovely on a plate. Here’s what to know about the presentation:

  • Add the pesto after baking. This keeps it beautifully moist and bright green.
  • Add chopped and toasted pine nuts as a garnish. These look lovely, and they have a unique flavor. Make sure to toast the pine nuts before using them: it accentuates the flavor in a way where you’ll taste the difference.
  • Lemon zest adds brightness. Zest helps brighten the flavors; you’ll already have a lemon onhand if you make homemade pesto. If using storebought pesto, it can be a nice way to revive the flavors.

Buying sustainable salmon

Want to buy the most sustainable fish you can? Here are a few pointers when you’re looking at salmon at the grocery store:

  • Look for wild-caught fish if possible. Wild-caught fish is more sustainable than farmed.
  • Find US caught (if you’re in the US). 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
Pesto salmon

Sides to serve with pesto salmon

This pesto salmon makes an easy, healthy dinner recipe: great for weeknights in and when you’re entertaining guests! How to make it into a meal? Because you’ll have the oven occupied for the salmon, here are a few ideas for side dishes that are oven-free:

This pesto recipe is…

Gluten-free and pescatarian. For dairy free, use Vegan Pesto.

Print
Pesto salmon

Easy Pesto Salmon


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.


Ingredients

  • 4 (6-ounce) salmon fillets or a large 1 1/2 pound fillet, wild caught if possible
  • Olive oil, for brushing
  • 1/2 teaspoon kosher salt, plus more for brining
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons basil pesto (homemade preferable)
  • 1 tablespoon toasted and chopped pine nuts
  • A few grates of lemon zest, for garnish

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Brine the salmon: While the oven preheats, in a shallow dish stir together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
  3. Bake: Rub the bottom of a baking dish with olive oil. Pat each piece of salmon dry and place it on the pan. Sprinkle the salmon with 1/8 teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover pan with foil and bake the salmon for 10 minutes. Then remove the foil bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). A 1-inch thick fillet should cook in about 15 minutes total.
  4. Serve: When the salmon is done, spoon the pesto over the salmon. Sprinkle it with chopped pine nuts and if desired, a bit of lemon zest. Serve immediately. (Leftovers can be stored refrigerated for 3 to 4 days.)

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Seafood

Keywords: Pesto salmon

More recipes with pesto

Got lots of basil? Let’s make everything pesto! Here are some of our favorite meals starring this bright green sauce:

  • Pesto Spaghetti or Pesto Cavatappi The trick to getting the creamiest pesto pasta evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.
  • Shrimp Pesto Pasta An impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone.
  • Pesto Cream Sauce This 5-minute pesto cream sauce is genius: just simmer pesto and cream until a thick sauce forms!
  • Easy Pesto Shrimp A dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
  • Pesto Aioli Full of incredible basil and Parmesan flavor! Use it for dipping fries or to slather on a burger or sandwich.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Egg Salad Sandwich

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor. Everyone needs solid basic recipes for kitchen standards. And here’s one we think will become part of your repertoire: the perfect Egg Salad Sandwich! It’s the best kind of basic. This is a sandwich you can sink your teeth into, that tastes like an elevated version of what you’re used to. It’s fresh and healthy, not the mayo-laden kind you can find at the store. Another secret? It’s stuffed with fresh herbs, to give you a beautiful pop of flavor. The moment we tried the first bite, looked at each other and said, “Wow!” You’re going to want to try this: stat. Ingredients for the best egg salad sandwich There are lots of spins on ye old egg salad sandwich. Your grandma probably has her own family favorite recipe! This one is new and improved, with a few little tricks to modernize it and infuse the freshest of flavors. Over here we tinkered with this recipe quite a while to get it just right. The ingredients for an egg salad sandwich are: Eggs Greek yogurt […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.

Egg salad

Everyone needs solid basic recipes for kitchen standards. And here’s one we think will become part of your repertoire: the perfect Egg Salad Sandwich! It’s the best kind of basic. This is a sandwich you can sink your teeth into, that tastes like an elevated version of what you’re used to. It’s fresh and healthy, not the mayo-laden kind you can find at the store. Another secret? It’s stuffed with fresh herbs, to give you a beautiful pop of flavor. The moment we tried the first bite, looked at each other and said, “Wow!” You’re going to want to try this: stat.

Ingredients for the best egg salad sandwich

There are lots of spins on ye old egg salad sandwich. Your grandma probably has her own family favorite recipe! This one is new and improved, with a few little tricks to modernize it and infuse the freshest of flavors. Over here we tinkered with this recipe quite a while to get it just right. The ingredients for an egg salad sandwich are:

  • Eggs
  • Greek yogurt
  • Mayonnaise
  • Dijon mustard
  • Green onion
  • Fresh dill or basil

Here’s a little more about why this combo works…

Egg salad

Yogurt + mayo makes it light and fresh!

Here’s a trick we use in traditionally mayo-based recipes from the 1950’s to lighten them up. Instead of straight mayo, we use mayo and Greek yogurt! Here’s why it works:

  • Mayo lends a savory richness, but using all mayo can feel too heavy.
  • Greek yogurt cuts back the calories and keeps it light and healthy, while adding a tangy flavor and a creaminess.

This winning combination is the secret behind our Ultimate Tuna Salad Sandwich! It also works great in creamy dressings: try our Homemade Ranch Dressing or Caesar Dressing.

Egg salad

Fresh herbs are key

The other trick to the best egg salad sandwich is using fresh herbs! If you know us, you know our mantra: Fresh herbs are the best way to infuse flavor into your cooking without adding calories. Herbs bring the best nuance and pop of flavor! Here’s a bit about what herbs go well in egg salad:

  • Dill: Use fresh dill for a classic flavor. Dill is often used in egg salad and it brings a delicate herby flavor.
  • Basil: This is our favorite unique variation! Basil egg salad has the best fresh flavor with the peppery pop of bright green basil.
  • Chives: Chives are another natural pair with egg salad. Because this recipe also uses green onion, they’re not as necessary: but they also bring great flavor if you have them on hand.
Hard boiled eggs

Master method: how to hard boil eggs

This egg salad sandwich requires a kitchen mastery skill: how to hard boil eggs! This is a skill that we didn’t learn until later in life. So we know not everyone knows how to do it like the back of their hand! Here’s the method we used:

  • Bring water to a boil: Cover the eggs with 1 inch water in a saucepan and bring the water to a boil.
  • Turn off and stand for 15 minutes. Right when it comes to a boil, turn off the water and let the eggs sit in the water for 15 minutes.
  • Remove to a bowl of ice water and cool. Then immediately transfer the eggs to a bath of ice water. Wait until they’re cool enough to peel.

You can make up a large batch of hard boiled eggs and store them for 1 week refrigerated. It’s best to keep the eggs still in their shell, which keeps them the freshest. We’d suggest boiling them in advance and then making the egg salad right before you make it, because…

Egg salad sandwich

How long can you store egg salad?

Here’s the thing: egg salad tastes best when it’s made fresh. But you can store it: egg salad lasts for 3 to 5 days in the refrigerator. The flavors can dull after refrigeration, so when you serve leftovers, let it come to room temperature and take a taste. Add a pinch of salt and another squeeze of Dijon mustard to taste to revive the flavors.

Make an egg salad sandwich into a healthy meal!

This egg salad sandwich is clutch for a fast and easy dinner recipe or a healthy lunch! Especially if you boil up the eggs in advance, this sandwich comes together in a snap. How to make this into a healthy meal in a rush? Here are some of our favorite non-recipe sides that take no time at all:

Egg salad sandwich

What can I use instead of bread for egg salad?

There are lots of options instead of bread for egg salad! If you eat a gluten free diet or are just looking to mix things up, here are some options:

  • Lettuce wrap: Serve it rolled up into butter lettuce leaves.
  • Stuff in an avocado: A ripe avocado makes for an out-of the box serving vessel.
  • Crackers: Gluten free crackers work well for serving: use your favorite brand or homemade almond crackers.

Variations on egg salad sandwich

There are lots of variations on egg salad! Here are some of our favorites, including a vegan variation:

  • Easy Chickpea Salad Sandwich A fan favorite! This chickpea salad sandwich is a plant based way to get your egg salad fix.
  • Tuna Salad with Egg Combine egg salad with tuna salad in this ultra-filling, protein packed creamy sandwich.
  • Curry Egg Salad Add 1 teaspoon curry powder for a flavorful variation.

This egg salad sandwich recipe is…

Vegetarian. For gluten-free, use the gluten-free serving options listed above.

Print
Egg salad

Ultimate Egg Salad Sandwich


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches
  • Diet: Vegetarian

Description

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.


Ingredients

  • 8 eggs
  • 1 green onion
  • 2 tablespoons chopped fresh dill (or basil)
  • 1/4 cup Greek yogurt*
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 8 slices of bread
  • For the toppings: lettuce, red onion, tomato, etc

Instructions

  1. Hard boil the eggs, according to Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs.
  2. When the eggs are cooked and cooled, peel them and chop them roughly.
  3. Thinly slice the green onions. Chop the fresh dill or basil.
  4. In a bowl, stir together all ingredients. Taste and adjust seasonings as desired. (Tastes best freshly made. You can also refrigerate for up to 3 to 5 days; after refrigerating taste and add a little salt and/or mustard to refresh the flavors.)
  5. If desired, toast the bread. Place the egg salad on the bread and top with lettuce, red onion, and any other toppings desired.

  • Category: Main Dish
  • Method: Boiled
  • Cuisine: American

Keywords: Egg salad sandwich

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pesto Spaghetti

Here’s the trick to getting the creamiest pesto spaghetti evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner. It’s late summer and our basil plant is massive. We’ve got pesto coming out of our ears over here. The best way to make this tasty sauce into a fast and easy dinner? Pesto spaghetti! It’s herby, Parmesan-y, garlicky and always a crowd pleaser. We’ll show you the trick to getting a silky sauce covering all your noodles: no more gummy, dry pesto here! Serve them as is, or top with veggies or shrimp for a fast and easy dinner. Here’s what you need to know to make the best spaghetti pesto around! Another idea? Try our Easy Pesto Cream Sauce. How to get the best pesto coverage: pasta water! Here’s the thing. You can make spaghetti pesto by simply mixing pesto with spaghetti. Ever done this and ended up with dry, gummy pasta? It’s a problem. The nuts and the cheese in the thick pesto sauce cling to the noodles if you don’t give them a little help. Here’s what to do to make the pesto perfectly coat the noodles: Add pasta water! […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the trick to getting the creamiest pesto spaghetti evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.

Spaghetti pesto

It’s late summer and our basil plant is massive. We’ve got pesto coming out of our ears over here. The best way to make this tasty sauce into a fast and easy dinner? Pesto spaghetti! It’s herby, Parmesan-y, garlicky and always a crowd pleaser. We’ll show you the trick to getting a silky sauce covering all your noodles: no more gummy, dry pesto here! Serve them as is, or top with veggies or shrimp for a fast and easy dinner. Here’s what you need to know to make the best spaghetti pesto around!

Another idea? Try our Easy Pesto Cream Sauce.

How to get the best pesto coverage: pasta water!

Here’s the thing. You can make spaghetti pesto by simply mixing pesto with spaghetti. Ever done this and ended up with dry, gummy pasta? It’s a problem. The nuts and the cheese in the thick pesto sauce cling to the noodles if you don’t give them a little help. Here’s what to do to make the pesto perfectly coat the noodles:

  • Add pasta water! This is a common Italian technique for cooking pasta. You’ll add cheese and then toss it with the pasta water to create a quick sauce. The starchy pasta water makes the perfect thick and creamy sauce. Same goes for pesto! Start with 1/2 cup pasta water, then add more as necessary until the noodles are slick.
  • Toss the noodles and pesto in a bowl: not the pasta pot. The pasta pot is still hot from cooking the pasta. So it can turn the basil brown and stick to the bottom of the pot. So toss the noodles and pesto together in a bowl: it works much better (we picked up that method here).
How to make spaghetti pesto

Spaghetti pesto is best with homemade pesto

It goes without saying that spaghetti pesto tastes the best with homemade pesto. The flavor here is beautifully fresh: and our pesto recipe has lemon for just the right zing! But we get it: basil isn’t always available. If you’re going storebought, go to the next section. But if you do have basil on hand, here are some things to know:

  • Make pesto with any nut you like. Pine nuts, the traditional nut in pesto, can be expensive and hard to find. So you can easily use cashews or walnuts! Here are our best pesto recipes using all three: Basil Pesto, Cashew Pesto, or Walnut Pesto.
  • You can make vegan pesto, too. Nix the Parmesan and you’ve got a dairy-free pesto! Try this Vegan Pesto that uses a secret ingredient.
  • There’s also a nut free option. This Basil Sauce has no nuts or cheese!It’s so oily on its own you don’t need to add pasta water, skip that step if using this one.
Basil pesto

Or, use best quality purchased pesto!

To make this spaghetti pesto an easy weeknight meal, just use storebought pesto! It’s easy to find, but there are a few things to know about purchased pesto:

  • The quality of brands varies greatly: so experiment! All brands vary quite a bit in flavor: some are light and fresh, others can taste stale or dull. Make sure to experiment to find one you like.
  • The salt quantity also varies, so adjust the added salt as needed. After tossing the pesto and spaghetti, add additional salt to taste. With homemade pesto we added 1/4 teaspoon salt, but we change it when we’re using a purchased pesto brand.
Spaghetti pesto

Variations on spaghetti pesto

Once you’ve made your pesto spaghetti, there are lots of tasty adders to make it an even tastier meal. Add other vegetables or proteins to customize your pasta: or different pasta shapes!. Here are a few ideas for how to switch it up:

  • Use different pasta — like bucatini or penne. Bucataini is like hollow spaghetti, and it’s our favorite type of pasta. Or use a short-cut shape like penne, cavatappi or bowties.
  • Sliced cherry tomatoes. Slice them up and they add a beautiful color.
  • Tomatoes & fresh mozzarella chunks. Makes anything better.
  • Raw thin sliced zucchini. It adds a nice crunch!
  • Roasted red peppers. Another easy addition.
  • Shrimp. Try it with Pesto Shrimp to make a full meal.
  • Scallops. Make a fancy meal by adding Pan Seared Scallops.
Spaghetti pesto

Make it a meal: what to serve with pesto pasta

What to serve with spaghetti pesto? This is an especially good question if you’re making this as a vegan or vegetarian dinner idea. It’s important to integrate a source of plant-based protein so that the meal is filling. Here are some options for what to serve as a side dish with pesto pasta:

This spaghetti pesto recipe is…

Vegetarian. For vegan, plant-based, dairy-free, use Vegan Pesto. For gluten-free, try gluten free or legume-based pasta.

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Spaghetti pesto

Spaghetti Pesto


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

Here’s the trick to getting the creamiest pesto spaghetti evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.


Ingredients

  • 12 ounces spaghetti or bucatini pasta
  • 1/2 to 2/3 cup basil pesto*
  • 1/2 cup pasta water, plus more as needed
  • Kosher salt
  • 1 large handful fresh basil leaves, to garnish (optional)
  • Parmesan cheese, to garnish (optional)

Instructions

  1. Start a pot of well salted water to a boil. Boil the pasta until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Just before draining, reserve 1 cup pasta water! Then drain the pasta.
  2. Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn’t pop, add a few more pinches until it does (the salt content in purchased pesto brands varies, as well as the amount of salt you used in the pasta water). Serve immediately.
  3. Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it’s best to eat leftovers cold or room temp.

Notes

*This spaghetti pesto tastes best with homemade pesto! If fresh basil is not available, use your best quality store brand. Brands vary widely especially in salt content, so adjust salt to taste.

  • Category: Main Dish
  • Method: Boiled
  • Cuisine: Italian

Keywords: Pesto spaghetti, spaghetti pesto pasta

More recipes with pesto

There are so many great ways to use pesto! Try these pesto recipes:

  • Pesto Pizza Full of big flavor! Top with mozzarella and thin sliced tomatoes and dinner is serve.
  • Pesto Mac and Cheese A swirl of basil pesto brings so much flavor to this classic comfort food! This one features Havarti cheese for ultra creaminess.
  • Pesto Aioli This pesto aioli is full of incredible basil and Parmesan flavor! Use it for dipping French fries or to slather on a burger or sandwich.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Eggplant Pizza

Use eggplant for the crust to make Eggplant Pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese. Here’s a non-traditional pizza recipe that’s stolen our hearts: eggplant pizza! No, it’s not pizza with eggplant on it. It’s pizza crust made of roasted eggplant! Yes, “pizza” is perfect for busy evenings when you don’t have energy to make a pizza. It’s a healthy, naturally gluten-free pizza that’s loads quicker than the standard. Top it with whatever you like, and it’s a quick, whole foods way to get dinner on the table fast. (Or a late night snack. Done it!) Wait…eggplant pizza? Here at A Couple Cooks, we don’t shortcut on our pizzas. Our Italian-style Margherita Pizza recipe is our pride and joy, honed over 10 years of studying Italian pizza. But! That doesn’t mean we don’t enjoy a quick and easy alternative. This healthy eggplant pizza is a spin on a recipe we made years ago from someone you might not expect…Julia Child! Yes, Julia Child, master of French cooking, has a recipe for eggplant pizza in one of her cookbooks. Except she called it something fancy and French! Alex and I made […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Use eggplant for the crust to make Eggplant Pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.

Eggplant Pizza

Here’s a non-traditional pizza recipe that’s stolen our hearts: eggplant pizza! No, it’s not pizza with eggplant on it. It’s pizza crust made of roasted eggplant! Yes, “pizza” is perfect for busy evenings when you don’t have energy to make a pizza. It’s a healthy, naturally gluten-free pizza that’s loads quicker than the standard. Top it with whatever you like, and it’s a quick, whole foods way to get dinner on the table fast. (Or a late night snack. Done it!)

Wait…eggplant pizza?

Here at A Couple Cooks, we don’t shortcut on our pizzas. Our Italian-style Margherita Pizza recipe is our pride and joy, honed over 10 years of studying Italian pizza. But! That doesn’t mean we don’t enjoy a quick and easy alternative. This healthy eggplant pizza is a spin on a recipe we made years ago from someone you might not expect…Julia Child!

Yes, Julia Child, master of French cooking, has a recipe for eggplant pizza in one of her cookbooks. Except she called it something fancy and French! Alex and I made these as an appetizer for a meal years ago when we were first learning to cook, so they’ll always hold a place in our hearts.

How to make eggplant pizza: an overview

Here’s the basic concept behind eggplant pizza, or: pizza with a roasted eggplant crust! The main steps are as follows (or jump right to the recipe):

  • Roast the eggplant. Slice an eggplant into rounds and then roast it for 15 to 20 minutes at 400 degrees Fahrenheit. The texture you want is tender, but something that still holds its shape: so you can eat it with your hands!
  • Top with pizza sauce & toppings. Add pizza sauce (our homemade sauce is epic!) and top with cheese. In Julia’s pizza she puts fresh basil under the cheese, which makes for a nice fresh flavor.
  • Broil and serve! Then you’ll broil the pizza until the cheese is melted and golden brown. And that’s it: perfect eggplant pizza!
Eggplant pizza

Look for a uniform-sized eggplant.

One tip for eggplant pizza: look for a globe eggplant that’s as uniform in size all the way down as possible. Many globe eggplants have a thin neck and get very large at the bottom. This means that when you slice them, you get lots of small circles and then massive circles.

Finding a uniformly sized eggplant helps so that all your pizzas are closer to the same size. Of course, this doesn’t affect the flavor. So it’s not it’s not required, just a helpful hint!

Try our homemade pizza sauce…it’s a must!

Of course, you can use storebought pizza sauce for this eggplant pizza. But! We highly recommend trying our Easy Pizza Sauce at least once because, here’s the thing. It takes just 5 minutes to make in a blender. And when you take a taste of a spoonful, you will never go back! Every time we make it, I taste it and say: “Wow, that really is the best pizza sauce.” Give it a try and let us know if you agree. (Fire roasted tomatoes are the key.)

Eggplant pizza

Variations on eggplant pizza toppings

You can add any toppings you like to this healthy eggplant pizza! While we love them topped simply with cheese and fresh basil, here are a few more ideas:

  1. Pesto and fresh tomatoes. See Pesto Pizza.
  2. Peppers, onions and arugula. See Best Healthy Pizza.
  3. Spinach and artichokes. See Spinach Artichoke Pizza
  4. Olives, spinach & sundried tomatoes. See Mediterranean Pizza
  5. Avocado, peppers, and goat cheese. See Veggie & Avocado Pizza
Eggplant pizza on baking sheet

A great gluten-free pizza option!

This eggplant pizza is a perfect gluten-free pizza option! It’s difficult to find a great gluten-free pizza dough, and nice to have a different option for gluten-free and keto diets. Of course, we like this pizza in its own right: so it works for people of all diets.

What to serve with eggplant pizza

You can serve this eggplant pizza as an appetizer, and it feeds about 4 to 6 people. Or try it as a main dish! We’d recommend doubling the recipe below for 4, and then serving with some hearty sides. How to make this eggplant pizza into a meal? Here are a few things we’d pair with it:

This eggplant pizza recipe is…

Vegetarian and gluten-free.

Print
Eggplant Pizza

Easy Eggplant Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 to 3 as a main; 4 to 6 as an appetizer
  • Diet: Vegetarian

Description

Use eggplant for the crust to make Eggplant Pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.


Ingredients

  • 2 pounds globe eggplant*
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 cup Easy Pizza Sauce
  • 1/2 cup mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1/4 cup chopped fresh basil, plus more for garnish
  • Kosher salt, to season

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Slice the eggplant into 3/4 inch thick slices. Brush both sides with 2 tablespoons olive oil. Sprinkle the tops liberally kosher salt (about 1/4 teaspoon total) and the dried oregano.
  3. Place the eggplant on a baking sheet and bake for 15 to 20 minutes, until tender but still holding their shape.
  4. While the eggplant roasts, make the pizza sauce.
  5. Top the eggplant with a thin layer of the pizza sauce, then add the chopped basil, divided between the rounds. Sprinkle with mozzarella cheese and Parmesan cheese, divided between the rounds, and sprinkle the tops with a little more kosher salt.
  6. Broil the eggplant until the cheese is melted and lightly browned, about 3 to 5 minutes, rotating the pan as necessary for even cooking (alternatively, you can bake the pizzas until the cheese melts). Top with more fresh basil and serve.

Notes

*This recipe is easy to double to feed 4 as a main dish. If you can, try to find eggplant that is a uniform size all the way down the eggplant (eggplant that has a very large bulb at the end makes for more variation in pizza size). 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

More eggplant recipes

Love eggplant? Us too. Here are a few more tasty eggplant recipes:

  • Eggplant Caponata Eggplant and Mediterranean vegetables make a tangy, garlicky Italian appetizer that’s perfect spread over crusty bread.
  • Roasted Eggplant Pasta Flavor-packed with zesty marinara sauce! An impressive plant based dinner, it works for weeknights or parties.
  • Perfect Roasted Eggplant Here’s how to make the BEST roasted eggplant! Baking until it’s tender makes for unreal flavor.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Perfect Pan Fried Tofu

Here’s how to make the best pan fried tofu: fast and easy, no pressing required! It has irresistible flavor and cooks in 15 minutes. Are you a tofu fan? I’ll confess that Alex and I haven’t been until recently. But this plant-based protein has started to win our hearts! Why? Well, it’s great for weeknight meals, which is where this recipe comes in. And guess what? Tofu can be majorly delicious, when it’s prepared correctly. Douse it in a little smoked sauce sauce and sesame oil and pan fry it until golden brown, and it’s positively irresistible! This perfect pan fried tofu is our go-to for easy plant-based dinners (along with this Tofu Scramble, also a favorite). Here’s how to make it! What you need for this pan fried tofu Tofu is soy milk that’s turned into curds (like in cheesemaking!) and pressed into blocks. It was invented in China and is used in many Asian cuisines from Chinese to Thai. On its own, it has no flavor at all (ew!). But combine it with a few simple flavorings and pow! It tastes savory and meaty all at once. Here’s what we’ve used for this pan fried tofu: Tofu, firm […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best pan fried tofu: fast and easy, no pressing required! It has irresistible flavor and cooks in 15 minutes.

Pan fried tofu

Are you a tofu fan? I’ll confess that Alex and I haven’t been until recently. But this plant-based protein has started to win our hearts! Why? Well, it’s great for weeknight meals, which is where this recipe comes in. And guess what? Tofu can be majorly delicious, when it’s prepared correctly. Douse it in a little smoked sauce sauce and sesame oil and pan fry it until golden brown, and it’s positively irresistible! This perfect pan fried tofu is our go-to for easy plant-based dinners (along with this Tofu Scramble, also a favorite). Here’s how to make it!

What you need for this pan fried tofu

Tofu is soy milk that’s turned into curds (like in cheesemaking!) and pressed into blocks. It was invented in China and is used in many Asian cuisines from Chinese to Thai. On its own, it has no flavor at all (ew!). But combine it with a few simple flavorings and pow! It tastes savory and meaty all at once. Here’s what we’ve used for this pan fried tofu:

  • Tofu, firm or extra firm: This is important! Do not, we repeat, do not buy soft or silken tofu. It will not work in this recipe.
  • Olive oil
  • Toasted sesame oil: Make sure it’s toasted! Regular sesame oil is neutral and intended for cooking; toasted has a nutty flavor and is intended for cooking.
  • Smoked soy sauce or soy sauce: Smoked shoyu is becoming widely available; if you can find it’s 100% worth it! Keep reading for more.
Pan fried tofu

Wait: you don’t have to press it?

Nope, this tofu recipe works without pressing it! If you’ve made tofu before, you might notice that many recipes call for wrapping the tofu in a towel and placing a heavy object on top for 30 minutes. Who has 30 minutes for that?

This pan fried tofu recipe is perfect for weeknight dinners because you don’t have to spend the time pressing it! Simply dry it off with a towel and you’re good to go. Score!

How to make pan fried tofu (basic steps)

Let’s clarify before we start: this is not crispy tofu! This pan fried tofu results in golden brown pieces that are crisped at the edges. It’s not ultra crispy, but it has a lovely texture that we like even better. Sometimes crispy tofu can get too crunchy. Here are the basic steps for how to make pan fried tofu (or jump right to the recipe):

  • Cut it: Slice the tofu into large cubes. Dry it off with a towel.
  • Cook side 1: Here’s where it gets a little interesting. Place the tofu in cold oil. Then bring it up to medium heat and cook 5 to 6 minutes until one side is golden brown.
  • Flip! Here’s the only hard part! Remove the pan from the heat to reduce spitting. Then flip the tofu: using chopsticks is easiest!
  • Cook side 2: Return to the heat. Cook another 5 to 6 minutes.
  • Season & cook a little more: Add toasted sesame oil and soy sauce. Cook another 2 minutes on each side. Done!
Flip the tofu with chopsticks
Chopsticks are the easiest tool for flipping the tofu

Use smoked soy sauce (shoyu) if you can find it!

Smoked soy sauce (or shoyu, the Japanese word for soy sauce) is popping up at mainstream grocery stores these days. Alex and I could not be happier! Years ago we found a bottle of smoked shoyu at a Japanese restaurant in Santa Fe and became obsessed. The intensely savory, smoky flavor is incredible for using in vegan recipes.

Because smoked shoyu was hard to find, we never called for it in our recipes: until now! If you can find it, a drizzle adds the perfect garnish. You can also order it online! Here’s the type we use: order Smoked Soy Sauce (Shoyu) online.

Pan fried tofu

Is tofu healthy?

We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits—especially when eaten as an alternative to red and processed meat. (For more details, go to Straight Talk About Soy.)

So, you can feel good adding this pan fried tofu recipe to your weekly meal calendar! Speaking of…

How to serve pan fried tofu

Here’s the fun part! Alex and I love whipping up this pan fried tofu. It was actually inspired by a method Alex made up one weeknight and we loved it so much, we wrote down how to do it! It’s so easy to throw into a bowl with some veggies for an easy vegan dinner. Here’s how we’d serve it:

Pan fried tofu

This pan fried tofu recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Pan fried tofu

Perfect Pan Fried Tofu


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 15 minutes
  • Total Time: 17 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make the best pan fried tofu: fast and easy, no pressing required! It has irresistible flavor and cooks in 15 minutes.


Ingredients


Instructions

  1. Cut the tofu into large cubes (about 1.5″ x 2″) and pat it dry with a towel. Add the olive oil to a non-stick pan and add the tofu cubes and a few pinches kosher salt.
  2. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
  3. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook additional 5 to 6 minutes until browned.
  4. Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook an 2 minutes, then flip the and cook another 2 minutes, until the color is darkened. Serve immediately.

  • Category: Main Dish
  • Method: Pan Fried
  • Cuisine: Asian

Keywords: Pan fried tofu

More tofu recipes

If you’re a tofu fan, here are some more tofu recipes you might enjoy:

  • Easy Tofu Scramble This easy scramble has the same texture as scrambled eggs, but it’s 100% plant based! It’s a vegan breakfast idea you’ll want to make again and again.
  • Easy Marinated Tofu This one doesn’t even need to be cooked! Flavored with soy, sesame oil and ginger, this easy tofu recipe will be your new favorite. (It’s ours.)
  • Tofu Ramen Features crispy pan-fried tofu and a slurpable miso broth! It’s a delicious plant based dinner recipe.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Quick Soba Noodles

Need a quick noodle fix? These simple soba noodles are fast and full of flavor: perfect as an Asian style side dish or easy dinner. Need a quick noodle fix? Try these simple soba noodles! Soba are a Japanese buckwheat noodle, and they’re perfect as a component for a fast and easy dinner. Done in about 15 minutes, they’re covered in a zingy sauce of soy, sesame oil, rice vinegar, and honey and sprinkled with toasted sesame seeds. Throw them in a bowl and top with an egg or sauteed shrimp, and you’ve got dinner! Because they’re so fast, Alex and I have been relying on them as a crutch for quick weeknight meals. They’re also a great side dish for Asian-style meals like Teriyaki Salmon or Shrimp and Broccoli. Here’s what you need to know about soba! Types of soba noodles Soba are a traditional Japanese buckwheat noodle. They’re easy to find at your local grocery, either in the noodles section or near the Japanese ingredients. Because they’re made with buckwheat flour, most soba are naturally gluten-free. However, some brands also have wheat flour in them: so make sure to check the package if you eat gluten free. There […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Need a quick noodle fix? These simple soba noodles are fast and full of flavor: perfect as an Asian style side dish or easy dinner.

Soba noodles

Need a quick noodle fix? Try these simple soba noodles! Soba are a Japanese buckwheat noodle, and they’re perfect as a component for a fast and easy dinner. Done in about 15 minutes, they’re covered in a zingy sauce of soy, sesame oil, rice vinegar, and honey and sprinkled with toasted sesame seeds. Throw them in a bowl and top with an egg or sauteed shrimp, and you’ve got dinner! Because they’re so fast, Alex and I have been relying on them as a crutch for quick weeknight meals. They’re also a great side dish for Asian-style meals like Teriyaki Salmon or Shrimp and Broccoli. Here’s what you need to know about soba!

Types of soba noodles

Soba are a traditional Japanese buckwheat noodle. They’re easy to find at your local grocery, either in the noodles section or near the Japanese ingredients. Because they’re made with buckwheat flour, most soba are naturally gluten-free. However, some brands also have wheat flour in them: so make sure to check the package if you eat gluten free.

There is a lot of variation in soba noodle brands! Alex and I have tested dozens, and we find that every brand of soba is different. Some are very thin and tend to break, so we try to look for soba that are thicker and hold up better. Make sure to experiment a bit to find the brand of soba that you like best.

Soba noodles

What’s in this soba noodles recipe?

This soba noodles recipe is fast and easy to make, and most of the ingredients are pantry staples! It’s essentially a pantry meal aside from the green onion. So you can leave out the green onions if you don’t have them on hand! Here’s what’s in this soba noodles recipe:

  • Soba noodles
  • Soy sauce or liquid aminos
  • Toasted sesame oil: make sure it is toasted, not regular! Toasted sesame oil is intended for flavoring, whereas regular sesame oil is neutral in flavor
  • Rice vinegar
  • Honey or maple syrup
  • Miso: optional but adds great flavor (see below)
  • Garlic
  • Green onions (optional)
  • Sesame seeds (optional; if you use them toast them!)
Soba noodles with sesame seeds

Rinse your soba to remove starch!

Here’s an important note about cooking soba noodles: rinse them after they’re done cooking! Rinsing pasta is not required for something like Italian spaghetti or penne. But for soba, rinsing is necessary to remove starch the builds up during cooking.

If you don’t rinse, here’s what happens: the soba becomes very gummy and mushy. It also absorbs the sauce and becomes dry instead of saucy. So please: rinse your soba after cooking! You’ll notice a big difference.

A secret ingredient: miso

This soba noodles recipe contains a little secret ingredient: miso! If you’ve never cooked with it, we highly recommend getting a container for your fridge (and it lasts for months). Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor (or, umami). Umami is the so called “fifth flavor” after sour, salty, sweet, and bitter. It adds incredible flavor to any dish!

You can find miso at most major grocery stores near the other Japanese ingredients. There are many different types of miso, all with different flavors: red, yellow, and brown. Alex and I used brown miso here, which contributed to the dark color of these noodles.

Since we cook mostly plant based, Alex and I tend to use it to get a meaty or cheesy flavor in recipes. It’s great in Easy Miso Ramen, and even works to substitute Parmesan flavor in our Vegan Pesto!

Sesame soba noodles

Why to toast sesame seeds

For the best flavor, garnish these soba noodles with toasted sesame seeds! Of course, you can just use straight up sesame seeds. But toasting your sesame seeds in a pan heightens the nutty flavor considerably. It’s almost like using salt on food: it brings out the existing flavor and takes it to new heights! It only takes 3 minutes to toast sesame seeds, and you can store leftovers in a sealed container for months. Go to How to Toast Sesame Seeds.

Make it a meal!

Now for the fun part: how to make these soba noodles into a meal! You can serve them as part of an easy dinner main dish, or a side to an Asian style entree. Here’s what we recommend:

  • Top with an egg. The easiest way to make it dinner! Top with a fried egg or soft boiled egg. Dinner, solved!
  • Top with tofu. This Pan fried tofu is our favorite method for weeknights. Or try Marinaded tofu, which requires little hands on effort and can be stored in the fridge.
  • Top with shrimp. Try this quick and healthy Sauteed shrimp! To stick with Asian flavors, use plain sesame oil for cooking and substitute the lemon for a drizzle of rice vinegar and soy sauce at the end.
  • Add edamame. This quick Asian style side is so simple! Try with Easy Edamame or Spicy Edamame.
  • Serve with a stir fry! Try it with our Easy Stir Fry Vegetables!
  • Serve as a side dish to shrimp or salmon. Try it with Teriyaki Salmon or Shrimp and Broccoli.
Soba noodles recipe

This soba noodles recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Soba noodles

Quick Soba Noodles


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegan

Description

Need a quick noodle fix? These simple soba noodles are fast and full of flavor: perfect as an Asian style side dish or easy dinner.


Ingredients

  • 8 ounces soba noodles
  • 1/4 cup regular soy sauce (or substitute tamari or coconut aminos)
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon miso (optional; we used dark miso)
  • 1 teaspoon grated garlic
  • 4 green onions
  • Sriracha, to taste (optional)
  • Toasted sesame seeds*
  • To make it a meal: Fried egg or soft boiled egg, Pan fried tofu or Marinaded tofu, or Sauteed shrimp

Instructions

  1. Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
  2. Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
  3. Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
  4. Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve. 

Notes

*Toasting the sesame seeds really brings out the nutty flavor! It takes only 3 minutes and you can taste the difference. Store toasted sesame seeds for months in a sealed container in the pantry.

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Japanese

Keywords: Soba noodles

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Coconut Shrimp Curry

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste. This one left us speechless. Really! Because this shrimp curry tastes better than a restaurant, but it’s a quick and easy dinner you can make at home. There is so much flavor going on here: rich coconut milk, aromatic curry paste, tangy lime and peppery basil surrounding tender, juicy shrimp. Serve it over jasmine rice and your friends and family will be singing your praises. This one is a keeper and even better: it’s a healthy dinner in less than 30 minutes. There are a few secrets to making this Thai red curry: here’s what to do! Keys to making shrimp curry It’s so easy to make a shrimp curry! To make it taste like a Thai red curry you’d get at a restaurant, here are some tips on the most important ingredients in this easy dinner recipe: Thai red curry paste: It’s a paste made of chiles and aromatics like garlic, ginger, and lemongrass and absolutely essential to the flavor! It’s not too spicy and only adds a gentle heat. See below for more. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.

Shrimp curry

This one left us speechless. Really! Because this shrimp curry tastes better than a restaurant, but it’s a quick and easy dinner you can make at home. There is so much flavor going on here: rich coconut milk, aromatic curry paste, tangy lime and peppery basil surrounding tender, juicy shrimp. Serve it over jasmine rice and your friends and family will be singing your praises. This one is a keeper and even better: it’s a healthy dinner in less than 30 minutes. There are a few secrets to making this Thai red curry: here’s what to do!

Keys to making shrimp curry

It’s so easy to make a shrimp curry! To make it taste like a Thai red curry you’d get at a restaurant, here are some tips on the most important ingredients in this easy dinner recipe:

  • Thai red curry paste: It’s a paste made of chiles and aromatics like garlic, ginger, and lemongrass and absolutely essential to the flavor! It’s not too spicy and only adds a gentle heat. See below for more.
  • Large shrimp: Using shell on shrimp is nice because they come out even more flavorful and juicier; or use tail on shrimp if desired.
  • Full fat coconut milk: Use only full fat coconut milk here: it’s gets that essential creaminess to the broth.
  • Fish sauce: It might sound odd if you’ve never cooked Southeast Asian style cuisine, but it’s absolutely essential to adding that authentic flavor in Thai and Cambodian food.
  • Basil or Thai basil: If you can find it, Thai basil is most authentic and has a subtle licorice flavor. If not, whatever fresh basil you can find works!
Shrimp curry

What is Thai red curry?

Alex and I spent time in Cambodia together years ago, and the flavors of this shrimp curry instantly brought us back to Southeast Asia! Cambodian cuisine features curries very similar to Thai red curry.

What is it? Thai red curry is a Thai dish with a sauce made with red curry paste and coconut milk. It can be made with different proteins like chicken, beef, shrimp, or tofu. Then what’s red curry paste? If it’s not part of your cooking repertoire, you’ve got to add it: stat.

Thai red curry with shrimp

The secret: red curry paste

Red curry paste is a jarred paste that makes it easy to make a Thai red curry. It has all the flavors you’d find in the broth, without needing to buy them separately: chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. Alex and I use it in all sorts of dishes and it has the best flavor. We highly recommend adding it to your fridge! A few notes on red curry paste:

Do I really need fish sauce?

To many home cooks in North America, fish sauce might sound odd or scary. But here’s the thing: it’s the secret to many Southeast Asian recipes! When Alex and I visited Cambodia, they put fish sauce in just about everything. Why? It adds an incredible depth and savory umami flavor to everything from broths and salads.

Fish sauce is made from fermented fish. Yep, not the biggest selling point! But you can think of it more like a Southeast Asian-style soy sauce. When you add it to the broth in this shrimp curry, it adds a noticeable authentic Thai flavor. Don’t leave it out!

Shrimp curry

Use shell on shrimp for big flavor.

The best shrimp for shrimp curry is shell on or tail on shrimp: mostly because it looks the prettiest! Shell on shrimp has the best flavor: both because it gets the juiciest when cooked in the shell, and because the shell adds a little flavor to the broth. But if the thought of peeling shrimp isn’t desirable (we get it!), tail on shrimp is great too. (Want more shrimp recipes? Here are 10 Healthy Shrimp Recipes.)

Best rice for shrimp curry? Jasmine.

The perfect pair for this shrimp curry is rice: but not just any rice. Jasmine rice! Jasmine rice is also called Thai fragrant rice: because of its beautiful popcorn-like nutty flavor. When Alex and I used it for this shrimp curry, it was the finishing touch that transported us back to Southeast Asia. Try our jasmine rice recipes: How to Cook Jasmine Rice and Instant Pot Jasmine Rice.

If you can’t find jasmine rice, basmati rice works too! Or any type of medium or long grain rice. You can use brown rice too (it has more nutrients), but here we wanted to be ultra-authentic and served it with sticky white rice.

Thai Shrimp Curry

More curry recipes

Love curry? We do too. Once you’ve made this shrimp curry, here are a few more to try! There are lots of types of curry from all over the world: most of the recipes on this site are Indian or Thai-style curries:

  • Easy Chickpea Curry One of our top recipes, this 20-minute chickpea curry is Indian style (made with curry powder, not paste).
  • Vegetable Curry This vegetable curry is the best way to eat your veggies! Cauliflower, bell pepper and chickpeas swim in a flavor-packed broth.
  • Coconut Lentil Curry This fast and easy dinner idea that’s healthy and full of flavor. It has similar flavors to this shrimp curry!

This shrimp curry recipe is…

Pescatarian, gluten-free and dairy-free.

Print
Shrimp curry

Coconut Shrimp Curry


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.


Ingredients

  • Jasmine rice (or basmati rice), for serving
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 2 tablespoons olive oil or coconut oil
  • 3 tablespoons Thai red curry paste
  • 15-ounce can full fat coconut milk
  • 1 teaspoon fish sauce
  • 1/4 teaspoon ground turmeric
  • Zest of 1 lime (plus lime wedges to garnish)
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 1 pound large shrimp, shell on or tail on (wild caught if possible)
  • 5 leaves fresh basil or Thai basil, plus more for garnish

Instructions

  1. Start the jasmine rice (or basmati rice).
  2. Mince the onion. Mince the garlic. Cut the pepper into thin strips.
  3. In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the garlic & red pepper and saute for 1 minute. Stir in the curry paste and saute for 1 minute.
  4. Add coconut milk, fish sauce, turmeric, lime zest, water, and kosher salt and bring to a simmer. Once simmering, add the shrimp and cook about 4 to 5 minutes until the shrimp is tender and opaque, depending on the size of the shrimp. Stir in 5 large leaves basil.
  5. To serve, spoon the shrimp and sauce over rice. Garnish with additional chopped basil and lime wedges.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai

Keywords: Shrimp curry, Thai red curry, Thai shrimp curry, Coconut curry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes