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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.

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.
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