One Pot Winter Recipes Cooked on Gas

Winter calls for warm and comforting meals which are not only delicious but also easy to prepare on a gas stove or gas hob. For a fresh and hearty winter warmer, we bring you three incredible recipes perfect for the season and can be cooked in a single pot on your trusty gas stove! 

Get ready to indulge in the aromatic flavours of Thai-inspired green curry chicken soup, savour the creamy goodness of vegan cauliflower risotto with maple soy mushrooms, and relish the hearty comfort of oxtail stew and creamy samp. These recipes will keep you cosy and satisfied during the chilly winter evenings.

Thai-inspired green curry chicken soup

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Thai-inspired green curry chicken soup is a vibrant and aromatic dish that combines the flavours of Thailand with the comfort of a warm soup. Tender chicken pieces are simmered in a fragrant broth infused with green curry paste, coconut milk, and a medley of Thai herbs and spices. The soup’s velvety texture and the harmonious blend of spicy, tangy, and savoury flavours create a delightful and comforting experience for your taste buds.



  • 3 green chillies, deseeded
  • 1/2 medium onion, chopped
  • 15 ml fresh ginger, grated
  • 2 garlic cloves, chopped
  • 125 ml fresh coriander
  • 2 lemongrass, chopped
  • 30 ml lime juice
  • 10 ml coriander seeds
  • 10 ml soy sauce
  • 5 ml ground cumin
  • Freshly ground black pepper
  • Salt


  • 1/2 onion, chopped
  • 4 chicken breasts, deboned and skinless
  • 200g wild mushrooms, chopped
  • 1 tin coconut milk
  • 500 ml chicken stock
  • 80 g rice noodles
  • 150 g baby corn
  • 150 g sugar snap peas
  • Salt and freshly ground black pepper
  • 45 ml fresh basil

Cooking Instructions:

Let’s begin by igniting your taste buds with a homemade curry paste with zesty ingredients. Combine green chillies, chopped onions, and grated ginger, blending them in a food processor until they form a finely harmonised concoction.

Now, turn up the heat on your trusty gas stove and let the magic unfold in a pot! As the oil sizzles, introduce the chopped onions and chicken. After a brief dance on the flames, the mushrooms join the party, their flavours intensifying under the heat’s powerful spell. With a flourish, add a generous spoonful of the prepared curry paste, letting it sizzle for an additional burst of flavour.

Now for the star of the show! Pour in coconut milk and fragrant stock, reducing the heat to a gentle simmer. Allow the ingredients to settle for ten minutes. Finally, add in the rice noodles and baby corn and let simmer to soak up the flavour.

Season with sugar snap peas and a handful of freshly chopped coriander, creating a delightful medley of colours and textures. Before serving, taste and season it to your preference.

Finally, as you portion out the soup, scatter basil leaves atop each serving, a fresh and aromatic garnish that perfectly complements the vibrant flavours. 

Pro tip: Don’t worry about leftover curry paste going to waste. Preserve its captivating essence by storing it in a sterilised jar in your refrigerator for up to two weeks, ready to enhance future culinary adventures.

Remember, when seeking wild mushrooms such as Shimeji, oyster, or shiitake to enhance your soup, explore the fresh produce aisle of your local market. Woolworths and Checkers stock these varieties, but don’t be afraid to add your variants. These prized fungi will add a delightful earthy dimension to your gas-cooked masterpiece. So, fire up your gas stove, let the flavours meld, and savour the enchantment of this Thai-inspired green curry chicken soup.

Creamy vegan cauliflower risotto with maple soy mushrooms

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Creamy vegan cauliflower risotto with maple soy mushrooms is a plant-based twist on a classic comfort dish. Tender cauliflower florets are transformed into a rich and velvety risotto, cooked to perfection on a gas stove. The dish is elevated with maple soy mushrooms, infusing a delightful umami flavour and a touch of sweetness that perfectly complements the creamy cauliflower base.


  • 340 g risotto rice, uncooked
  • 150 g raw cauliflower rice
  • 500-700 ml vegetable stock
  • 125 ml coconut cream
  • 60 ml nutritional yeast
  • 150 g mushrooms, uncooked
  • 60 ml soy sauce
  • 60 ml maple syrup
  • 5 ml dried or fresh thyme
  • 60 ml toasted pine nuts
  • Salt and freshly ground black pepper to taste

Cooking Instructions

Start by simmering a pot of risotto rice and vegetable stock over medium heat, allowing the flavours to meld and the rice to tender. After 15-20 minutes, introduce the cauliflower rice and nutritional yeast, enhancing the creaminess and depth of the dish.

Continue for another 10 minutes until the risotto turns translucent and the ingredients harmonise beautifully. Just before serving, add a luscious drizzle of coconut cream, enriching the dish with a velvety texture.

You may need to saute the mushrooms in a different pan to get the flavour and texture the way you want. Or add them straight to the pot to release their earthy aroma. Then introduce the soy sauce and maple syrup, allowing the flavours to blend into a tantalisingly sticky glaze.

To elevate the dish further, season with a sprinkle of salt and pepper, adjusting to your taste preferences. Finally, serve with a garnish of fresh thyme, accompanied by crusty bread for a delightful contrast in textures, and topped with toasted pine nuts for an added crunch.

Oxtail stew and creamy samp

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Oxtail stew and creamy samp are hearty and comforting dishes that satisfy your taste buds. Tender oxtail pieces are slow-cooked to perfection, resulting in succulent meat that falls off the bone. The stew is elevated with the addition of creamy samp, a traditional South African porridge made from crushed maize kernels, providing a delightful texture and complementing the rich flavours of the oxtail.



  • 1 kg oxtail
  • 4 tbsp flour
  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 tbsp tomato paste
  • 1 tbsp curry powder
  • 1 tin chopped tomatoes
  • 2 tbsp white sugar
  • 2 cups red wine
  • 1 cup beef stock
  • Pinch of saffron (optional) or substitute with turmeric
  • Water
  • 60 ml cream
  • Salt and pepper, to taste


  • 2 cups dried samp
  • 2 cups boiling water
  • 2 bay leaves
  • Pinch of saffron (optional) or substitute with turmeric
  • Salt, to taste

Cooking Instructions

Begin by dusting the oxtail with flour, salt, and pepper. Heat oil in a pot, and gradually brown the oxtail in small batches, allowing them to acquire a golden hue before carefully removing them and setting them aside.

Now, in the same pot, add onions, carrots, bay leaf, and thyme. Let them sauté to release their tantalising aromas.  Add tomato paste and curry powder to the ensemble and let simmer for a minute before adding the tinned tomatoes, sugar, wine, and stock to join the culinary melody. Bring to a simmer.

Re-add Oxtail and cover with a lid to let simmer for a few hours. Now the creamy samp awaits its cue. Add to a bowl and pour boiling water to soak and soften. Then add bay leaves and the optional touch of saffron, changing the colour to a lovely golden hue. Let simmer until the samp becomes creamy and thick.

A gentle mash of a few grains with a fork confirms their cooked state. Add cream to enhance the richness of the composition, then let simmer for 5 minutes before serving.

Before you get cooking, make sure your gas cylinder is no empty, not sure how to check? Read this article: 

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