Like Debs, my cooking on auto-pilot standard is stir-fry, though usually with a Thai-style sauce.
Chop up lots of veg into same sized pieces. (Usually onion, brocolli, peppers, mushrooms, courgettes, whatever else is lurking in the fridge).
Chop ginger and garlic very small.
Mix 1 teaspoon of peanut butter and 1 teaspoon of red or green curry paste (Actually I haven’t had any of this for months, so I make a mixture of soy sauce, lazy chillies and chopped Kaffir lime leaves, ground ginger and ground coriander) and some soy sauce to make a paste.
Heat up your wok.
Add some oil (groundnut usually). Add the ginger and garlic and fry for a bit.
Add the veg and stir fry for a couple of minutes.
Add a small can of reduced fat coconut milk. Simmer until it looks thick enough.
Add the peanut/curry paste, maybe a little hot water (swirl it round the mug or whatever you mixed the past in).
Cook until it looks edible.
Serve on its own or over millet or brown rice. Sprinkle with fresh coriander if you’ve got it.