25 Easy Recipes to Make in 2021

Here are the best easy recipes to make for every meal! These fast dinners, healthy lunches and quick breakfasts will get you through the day.

Easy recipes

What are the best easy recipes to make? is a question we get a lot. In fact: it’s powered much of the work we do here at A Couple Cooks! You’re busy, and you need ideas for getting food on the table…fast. Guess what? We’re there too! We may be cookbook authors, but we’re also two everyday people who need new ideas for eating healthy on the regular.

Here are our top easy recipes for every meal of the day! Whether it’s fast dinners, easy lunch ideas or healthy breakfasts, we’ve got you covered! Here are our top picks from the website, listed with a few extra features:

  • Total prep time so you know what you’re getting into.
  • Related recipes that might strike your fancy. Now, let’s get cooking!

And now…our top easy recipes for every meal!

More easy recipe inspiration

Didn’t find what you were looking for? We didn’t even get to side dishes, salads, snacks, and more! Here are a few more simple ideas in different categories:

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Vegan curry

25 Easy Recipes & Quick Curry!


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

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

This quick veggie curry recipe is full of healthy vegetables and big flavor: and it takes under 25 minutes! The perfect fast and easy recipe.


Ingredients

Scale
  • White or brown basmati rice, to serve*
  • 1 yellow onion
  • 2 medium bell peppers (we used 1 yellow and 1 orange)
  • 1 large garlic clove
  • 1 teaspoon grated ginger
  • 1 tablespoon olive oil
  • 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
  • 28-ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)**
  • 1 tablespoon curry powder (or garam masala)
  • 1 teaspoon cumin
  • 3/4 teaspoons kosher salt
  • 1 15-ounce can chickpeas
  • 1 cup frozen peas
  • 3/4 cup full fat coconut milk

Instructions

  1. Cook the rice: If serving with rice, start the basmati rice (or use an Instant Pot.)
  2. Prep the vegetables: Dice the onion and bell peppers. (For super speed, you can go to Step 3 and mince the garlic and ginger while they cook.) Mince the garlic. Peel and mince the ginger (or grate it).
  3. Saute the veggies: In a large skillet, heat the oil over medium high heat. Add the onion and peppers saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
  4. Simmer: Carefully pour in the crushed tomatoes and their juices, then add the curry powder, cumin, salt, chickpeas, peas, and coconut milk. Cook for 5 minutes until bubbly. Remove from the heat. If desired, stir in a little more coconut milk (depending on the tomato brand*). Serve with rice.

Notes

*Or make the rice in advance, which is helpful for brown rice because it takes longer to cook. To reheat the rice, place it in a pan on the stovetop and add a splash of water. Heat gently for a few minutes until the water evaporates and the rice is warmed through.

  • Category: Curry
  • Method: Stovetop
  • Cuisine: Indian inspired

Keywords: Easy recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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