One Pot Wonders by Louise Keats

In honour of the cold winter months (and to reduce the amount of time spent cooking, cleaning and generally fussing about in a cold kitchen!), we are showcasing a selection of Louise Keats’ scrumptious one-pot wonders.

Louise Keats hails from Aussie cooking royalty – her grandmother is cookbook queen, Margaret Fulton, and her mother is celebrated food writer, Suzanne Gibbs. Louise herself is certainly no slouch in the kitchen, graduating from the prestigious cooking school, Le Cordon Bleu, as well as attaining postgraduate qualifications in nutrition. As the mother of two young children, Louise also understands the need for healthy, tasty and fuss-free cooking.

Louise will star in our upcoming podcast debut – the first in a series of Stuck on You’s podcasts called The Organised Family. This series will discuss recipes, parenting and home organisation tips, among other exciting topics. More information about our podcasts will become available shortly, so keep an eye (and ear) out!

In the meantime, let’s get cooking!

Chilli con carne

This terrific take on an old classic is sure to please the whole family. Fill up a taco, have it with rice or spread it over warm toast… You carne’t go wrong!


  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 carrot, finely diced
  • 1 red capsicum, finely diced
  • 500g beef mince
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 3 tablespoons tomato paste
  • 400g can no-added-salt chopped tomatoes
  • 250ml water or beef stock (or a mixture of both)
  • 400 g can red kidney beans
  • 1/2 tablespoon fresh oregano leaves
  • 2 tablespoons chopped fresh coriander (optional), plus extra coriander leaves to garnish
  • Toasted wholegrain tortillas, broken into chips, to serve (see Tip)
  • Sour cream, to serve


  1. Heat the oil in a large saucepan over medium heat. Cook the onion, carrot, capsicum and garlic, and stir for about 5 minutes or until the onion is soft (but not brown).
  2. Add the beef and cook, stirring, for about 5 minutes or until browned. Stir through the spices and cook for a further minute. Add the tomato paste, canned tomatoes and stock/water. Reduce the heat and simmer, covered, for about 15 minutes.
  3. Remove the lid and simmer for an additional 5 minutes, adding the kidney beans and herbs 1 minute before the end of the cooking time.
  4. Top with extra coriander leaves and serve with tortilla chips and sour cream.

Tip: To make the toasted tortillas, lightly spray or brush wholegrain tortillas with olive oil, then bake in a 180°C preheated oven for 10-15 minutes or until golden.


Image and recipe:

Pumpkin Cauliflower Dal

Packed with vegetables and some (mild) spice, this meal is a lovely, meat-free alternative.


  • 1 tablespoon light olive oil
  • 1 onion, finely diced
  • 1 teaspoon finely grated fresh ginger
  • 1 carrot, finely diced
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 200g split red lentils, rinsed and drained
  • 270ml tin light coconut milk
  • 300g diced pumpkin
  • 150g diced cauliflower
  • 155g fresh or frozen peas
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh coriander leaves, finely chopped
  • Cooked basmati rice, to serve
  • Pappadums (optional)
  • Plain yoghurt, to serve (optional)


  1. Heat the oil in a large saucepan over low heat. Add the onion, ginger and carrot and cook for about 5 minutes, or until the onion has softened. Add the spices and lentils and stir for a further 2 minutes.
  2. Add the coconut milk and 435ml of water. Cover and simmer for 5 minutes. Stir through the pumpkin and cauliflower, cover, and simmer for a further 20 minutes, or until the vegetables are tender. Add the peas during the final 5 minutes of cooking.
  3. Remove the pan from the heat and stir through the lemon juice and coriander.
  4. Serve with basmati rice, yoghurt and pappadums (if using), on the side.

Tip: For a younger baby, blend together some dahl and rice until smooth, or blend the dahl and then stir through the rice for a more textured consistency.

Tip: If using pappadums, be aware there they can have sharp points when broken. You might like to wait until your child is older (around two years of age) before offering them to him or her.


Image and recipe:

Coconut fish and vegetables

For those of us with a Thermomix – the ultimate (sort of) single pot – this lovely creation is a fantastic way to incorporate fish into your family’s regular diet. Ideal for babies aged between 6 and 9 months, this meal will also appeal to older members of the family (when served with rice).

Ingredients (makes about 1 ¾ cups)

  • 1 carrot, peeled and roughly chopped
  • 1 brown onion halved (or 1 leek, white part only, roughly chopped)
  • 20g butter
  • 150g coconut milk
  • 150g white fish fillets, skin and bones removed, cut into 1-2cm cubes
  • 80g frozen peas
  • 30g washed baby spinach leaves


Note: If you wish to puree the whole dish, you don’t need to use the Reverse function.

  1. Place carrot and onion (or leek) into mixing bowl and chop 4 sec/speed 4. Scrape down sides of bowl and repeat.
  2. Add butter and saute 3 min/100°C/Reverse/speed 1.
  3. Add coconut milk and cook 2 min/90°C/Reverse/speed 1
  4. Add fish and peas and cook 3 min/100°C/Reverse/speed 1
  5. Add spinach and cook 1 min/90°C/Reverse/speed 1. Puree 5-10 sec/speed 6, with Reverse function off, or until desired consistency is achieved.

coconut fish veg

Recipe and image from Thermomix cooking for your baby and toddler

Still hungry for more? Follow Louise on Instagram @louisekeats or check out her Facebook page.