These 5 Quick Meals That Will Save You Time During the Last 10 Days of Ramadan
Ramadan has graced us with its presence once again, and we’re embracing its arrival with open arms. The serenity that fills our homes is simply blissful, melting away our worries and leaving us feeling at peace. Yet, amidst this tranquility, there’s one pressing question that consumes our thoughts: What’s on the menu for Iftar? The anticipation is palpable, and the quest for quick Ramadan meals begins, especially with the last 10 days of Ramadan upon us!
But fret not, because I’ve put together some seriously tasty yet super easy recipes. Whether you’re gathering with family for an Iftar or trying to keep up with the hectic life of a student, these dishes are a lifesaver.
These quick Ramadan meals are all about keeping recipes simple, using ingredients you probably already have in your kitchen. But don’t let their simplicity fool you; they’re the kind of deliciousness that makes you go “Mwah!” without spending hours in the kitchen.
Each dish will have you coming back for seconds.
(Note that I have not included measurements purely for the reason that you can adjust according to how many people you are serving or preparing the meal for.)
Chicken curry (time est. 40–45 mins)
This dish is the ultimate Ramadan dish in our family. And for those who, like me, have a soft spot for potatoes, adding boiled potatoes or French fries is an irresistible option.
There are two ways to prepare this curry, depending on time constraints. Both methods bring delicious results, but I prefer the technique passed down by my mum after all, mum knows best, right?
Ingredients
- Fresh Garlic (or garlic powder)
- Fresh Ginger (or ginger powder)
- Tomatoes (fresh or tinned)
- Optional: A pinch of curry powder (for an extra aroma and kick)
Instructions
- Begin by chopping the onions and half a garlic bulb. In a pot, combine the chopped onions, garlic, a tablespoon of salt, 1 cup of water, and half a cup of oil.
- Place a lid on the pot and allow the mixture to simmer over medium heat until the onions become soft and translucent.
- Once the onions are soft, add the red chilli powder and turmeric. Stir to combine the spices with the onion mixture.
- Grate a small piece of ginger and add it to the pot along with the long green chilies and tomatoes.
- Continue mixing until all the ingredients are well combined and the mixture becomes mushy, forming a thick sauce.
- Add the chicken pieces to the pot and mix well with the sauce. Allow the chicken to cook in the sauce for 15–20 minutes, ensuring it is fully cooked through. It is at this stage you can add a pinch of curry powder.
- At this point, you have the option to leave the curry as it is or to add boiling hot kettle water to create a thinner soup-like consistency.
- If opting for a soupier texture, pour enough hot water over the chicken to cover it completely. Cover the pot with a lid and simmer the curry on low heat until the water is absorbed and fully mixed with the chicken flavors. If taking this route then add a pinch of curry powder once the curry is simmering.
- If choosing the soupish route, consider adding more onions for enhanced flavor at the beginning.
- Serve the chicken curry hot with your choice of accompaniment, such as rice, roti, or store-bought ready-made rotis. Garnish with fresh coriander leaves.
Quick one-pot method (time est. 20–25 mins)
Alternatively, you can opt for a quicker approach by combining all ingredients at once in the pot to make your quick Ramadan meals even quicker. While this method saves time, it still delivers on taste and aroma.
Instructions
- Simply toss in the onions, garlic, ginger, green chili, tomatoes, and chicken together. Let them mingle and simmer until the chicken is tender. Then add the seasoning and stir until everything is combined.
- Serve this with your choice of accompaniment whether it’s steamed rice, pasta, or warm roti. Roti is always my top pick for soaking up every last bit of the flavorful sauce. And if time is of the essence, store-bought rotis are a convenient option.
Spinach & chickpea curry (time est. 20–25 mins)
The creamy goodness of this spinach and chickpea curry is enough to make your mouth water, and the best part? It’s incredibly simple to prepare.
Ingredients
- Spinach cubes (or tinned/packet spinach)
- Chickpeas (canned or jarred)
- Tomatoes (fresh or tinned)
- Optional: A pinch of curry powder (for an extra aroma and kick)
Instructions
If using spinach cubes, they can be readily sourced from the supermarket. Alternatively, tinned or packet spinach can be used – whichever suits your preference. Ensure to soak the chickpeas in water beforehand to ease the peeling process. Or you can boil them beforehand and add them in at the end.
- Heat oil in a pan and sauté onions until soft and translucent.
- Season the onions with salt, turmeric, and chili powder, allowing the spices to infuse into the oil.
- Then add in tomatoes and green chillies.
- Add in the spinach cubes and cook until the spinach releases its aroma and wilts down.
- Next, incorporate the chickpeas into the mixture. They only require a few minutes to soften, so ensure they are thoroughly heated or you can add them at the end if you’ve chosen to boil them.
- Optionally, for added depth of flavor, sprinkle a pinch of curry powder towards the end of cooking.
- Serve the curry hot with rice or roti.
Air fryer chicken seekh kebab wraps (time est. 20–25 mins)
These chicken seekh kebab wraps are perfect for a quick and satisfying meal.
Ingredients
- Besan (gram flour) or cornflour (optional, for binding)
Instructions
- In a mixing bowl, combine the ground chicken, grated onion, ginger-garlic paste, chopped green chili, fresh coriander, fresh mint, garam masala, cumin powder, coriander powder, red chili powder, salt, and besan or cornflour (if using). Mix well to ensure all ingredients are evenly incorporated.
- Let the chicken mixture marinate for at least 30 minutes to allow the flavors to meld.
- Preheat the air fryer to 180°C.
- Shape the marinated chicken mixture into kebabs of the desired size and place them in the air fryer basket.
- Cook the chicken kebabs in the air fryer for 10–12 minutes or until they are cooked through and golden brown on the outside.
- While the chicken kebabs are cooking, warm up the pita bread or tortilla wraps.
- Once the chicken kebabs are cooked, assemble the wraps by placing lettuce, tomatoes, cucumbers, and chicken kebabs on the warmed pita bread.
- Roll up the wraps tightly and serve.
Sauce
- Red chilli powder (half a teaspoon)
- Mint sauce (1 tablespoon, I normally do 1 and a half)
Bhindi (okra) curry (time est. 20–25 mins)
Bhindi curry, also known as okra curry, is enjoyed by many for its simplicity and delightful taste.
Ingredients
- Tomatoes (fresh or tinned)
Instructions
- Wash and dry the okra thoroughly. Trim the ends and cut them into bite-sized pieces.
- Heat oil in a pan and sauté the diced onions until they turn soft and translucent.
- Season the onions with salt, turmeric, and chili powder,
- Once the onions are cooked, add in the chopped green chilies and tomatoes. Cook until the tomatoes soften.
- Gently add the okra to the pan, taking care not to break them. Stir gently to coat the okra with the onion-tomato mixture.
- If needed, sprinkle a little water (approximately 1/4 cup) over the okra to aid in cooking.
- Cover the pan with a lid and let the curry simmer on very low heat for 5–10 minutes, or until the okra is tender but not mushy.
- Once the okra is cooked to your desired consistency, garnish the curry with fresh coriander leaves.
- Serve the curry hot with rice or roti.
Egg curry (time est. 20–25 mins)
We’ve all found ourselves turning to this type of quick and satisfying Ramadan meals at some point during our hectic schedules.
Ingredients
- Tomatoes (fresh or tinned)
- Red and green bell pepper
- Spinach cubes or fresh spinach
Instructions
If using potatoes, peel and dice them into small cubes. Slice the chillies, red and green bell peppers. If using fresh spinach, wash and chop it roughly.
- Heat oil in a pan and fry the onions and diced potatoes until they’re soft and translucent.
- Add the sliced bell peppers, green chilli, and tomatoes to the pan and saute until they’re soft and nicely combined.
- Next, add the spices — salt, turmeric, and chilli powder, Stir well to coat the vegetables.
- Gently add the eggs to the pan, ensuring they’re coated with the spice mixture.
- Finally, add the chopped spinach to the pan and mix everything together. Cook for a couple of minutes until the spinach wilts down.
- Garnish the egg curry with fresh coriander leaves for a burst of flavor and color.
- Serve the egg curry hot with rice, chapati, or a tortilla wrap.
Let these meals fill your heart with gratitude and serve as a reminder of the blessings of Ramadan.
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