5 Ingredient Winter Warmers

It's cold, it's dark, you have limited time and limited ingredients? These 5 ingredient winter warmers can be whipped up quickly, with no fuss and you will be feeling toasty warm in no time!


 Vegetarian Thai Green Tofu Curry

Serves – 4


350g hard tofu

2 bunches bok choy

1 head broccoli (about 2 cups)

3 tablespoons green curry paste

1 x 400ml milk coconut cream



  1. In a large hot saucepan/ pot cook off curry paste for 1 minute until fragrant.
  2. Add coconut cream and fill up can with water and add to pot to and bring to the boil.
  3. Chop broccoli into florets, and the stalk portion of the bok choy.
  4. Dice the tofu into 1 cm cubes and add to the pot.
  5. Cook for 5-10 minutes until broccoli is soft.
  6. Add leaves of bok choy and cook until wilted.
  7. Option – serve with quinoa and brown rice mix.


 Roasted pumpkin and chickpea soup

Serves - 4


1 quarter of Kent pumpkin (skin on) (around 4 cups cubed)

2 brown onions

1 bulb garlic

2 cans drained chickpeas

1L chicken stock



1. Preheat oven to 180 degrees, and line a baking tray with baking paper.

2. Chop pumpkin into chunks, leaving skin on and put onto tray. Drizzle with olive oil and a little paprika (pantry items) and bake for around 30 minutes until golden brown.

3. In a hot pan sauté garlic and onion in a little olive oil until tender and brown. Add roasted pumpkin (including skin - this adds fibre and flavour and you won't even know once it is blended, promise!).

4. Add chickpeas and stock and let simmer for 10-15 minutes.

5. Take off the stove to cool slightly and whiz with a bar mix until smooth and creamy.


Slow cooked Mediterranean chicken

Serves - 4-5


1 x whole chicken (seasoned)

3 x tomatoes large diced

3 x washed potatoes large diced

1 x egg plant large diced

1 x capsicum large dice

2 x onion large dice

Okay, okay … that’s 6 ingredients – you could omit the capsicum or tomoato and it would still be delicious!



  1. Dice all vegetables and put in the bottom of the slow cooker
  2. Sit whole chicken on top of veg.
  3. Cook on high for 3-4 hours or until chicken is tender.
  4. Optional – serve with couscous and broccoli


Spinach, roast pumpkin and ricotta cannelloni

Serves - 4


1 x bag frozen spinach

2 cups roast pumpkin

1 x 200g tub ricotta

1 packet fresh lasagne sheets

500ml passata sauce

Optional: top with ½ cup grated cheddar cheese



  1. Preheat oven to 180 degrees.
  2. Dice pumpkin into 1 cm cubes – lightly coat in olive oil and salt and pepper (you can add any spices or herbs you like here – mixed herbs, paprika, cumin etc)
  3. Roast pumpkin until golden brown and soft.
  4. Defrost frozen spinach in the microwave and drain away all liquid.
  5. In a large bowl mix roast pumpkin, spinach, and ricotta together (you ca add 1 egg here to bind together if needed)
  6. Lay 1 lasagne sheet long ways on a chopping board and put 2 tablespoons of pumpkin mix on top, roll until ends meet like a spring roll. Place in an oven proof dish.
  7. Continue rolling lasagne sheets and putting into tray until all mixture is gone.
  8. Top with passata and optional cheese.
  9. Bake in a 180 degree oven for around 25 minutes or until pasta is soft when tested with a knife.
  10.  Serve with steamed vegetables.



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