Meal Prep Made Easy: 3 Curries, 12 Dinners
We’ve designed this recipe to be the ultimate time-saver: one big cooking session makes 12 portions of delicious curry – that’s 4 servings each of three different curries. To make things speedy, we used our Cuisinart Flex Prep to blend the sauces until silky smooth and the Pixie Chopper to blitz the base veg in seconds. Perfect for batch cooking: once made, these curries can be frozen and stored for later, ready to pair with rice, quinoa, or your favourite grain. We made ours using our Cuisinart Flex Prep!
Takes 1 hour
Serves 12
Ingredients
Veg Base Ingredients (for all 3 curries):
- 2 onions
- 4 cloves garlic
- Thumb-sized piece ginger
- 2 red peppers
- 2 carrots
- 2 tbsp olive oil or coconut oil
- Salt & pepper
Yellow Coconut Curry Sauce (with chickpeas):
- 1 can coconut milk
- 1 tsp ground turmeric
- 1 tbsp curry powder
- Juice of 1 lime
- Handful fresh coriander stems + leaves
- 2 tbsp tamari
- 1 tbsp maple syrup
- Pinch salt and black pepper
- 1 tin of chickpeas approx. 250 grams drained
Spinach Curry Sauce with Tofu:
- 200 g fresh spinach or thawed frozen spinach
- 150 g plain yogurt or coconut yogurt for vegan
- 1 tsp garam masala
- 1 tsp cumin
- ½ tsp chili flakes
- 2 tbsp tamari
- 1 tbsp maple syrup
- Salt to taste
- 400 g tofu
Thai Red Curry Sauce (with black beans):
- 3 tbsp Thai red curry paste
- 1 can coconut milk
- 2 tbsp soy sauce or tamari
- Juice of 1 lime
- 1 tin black beans approx. 250g
Instructions
Prep your base veg:
- Finely chop onions, garlic, ginger, peppers, and carrots (we used the Pixie Chopper to do this in seconds). Heat oil in a large pan, sauté for 8–10 minutes until softened and fragrant. Divide into 3 equal portions – one for each curry.
Make the Yellow Coconut Curry:
- Add coconut milk, turmeric, curry powder, lime juice, coriander, tamari, maple syrup, salt, and pepper to the Cuisinart Flex Prep blender. Blend until smooth. Stir through the chickpeas and one portion of the sautéed base veg. Simmer for 5 minutes.
Make the Spinach Curry:
- Blend spinach, yogurt, garam masala, cumin, chili flakes, tamari, maple syrup, and salt until smooth. Stir through tofu cubes and one portion of the sautéed base veg. Simmer for 5–10 minutes.
Make the Thai Red Curry:
- Blend curry paste, coconut milk, soy sauce/tamari, and lime juice until smooth. Stir through black beans and one portion of the sautéed base veg. Simmer for 5 minutes.
Cool & Freeze:
- Allow each curry to cool completely. Portion into airtight containers (4 servings per curry). Label and freeze.
Defrost & Serve:
- Curries will keep in the freezer for up to 3 months. To serve, thaw overnight in the fridge or defrost in the microwave, then reheat thoroughly until piping hot. Serve with rice, quinoa, or your favourite side.
So excited to try this one. The idea and set up alone is a mental game changer for me in regard to how to meal prep. Thank you!
brilliant! 💚 So glad it helped, can’t wait for you to try it🙌
What are the silicone molds you freeze portions in? Would love to get some as they seem the perfect size
It was delicious and lasted me weeks! The silicone mold was such a game changer! The only part of the recipe that was delicious but did not yield the full 4 servings was the spinach curry. I think I’d need to add more liquid to the recipe (the spinach curry) this next time I make it.
So far Ive made the veg base, Spinach Curry and Yellow Coconut Curry. They taste delicious. But I froze tofu into the Spinach Curry and the texture on reheating was chewy and ‘meh’. Next batch Ill add the tofu fresh. Thank you! You’ve increased my quality of life.