Curries were one of the first things I learnt in the kitchen, and it’s safe to say they aren’t going anywhere. They are homely, healthy and a great freezer meal, which I am currently obsessed with. I just came off the business end of a very hectic few weeks at work and if it wasn’t for freezer meals, Jackson and I would be fatter, grumpier and poorer then we are right now. We would have opted for takeaway on those cold, late week nights when cooking wasn’t an option.
That’s also the explanation for the lack of foodie related activities going on around this side of town. My kitchen literally ground to a halt minus the necessities12, which was nice for a change 🙂
We managed to come out the other side only buckling once and ordering Indian, but we paired it with a freezer Vegetarian Biryani and shared a main – how good is that!!
Back to freezer curries. They taste hella good (curry leftovers the next day.. don’t get me started). They are fairly simple to cook and you can make large batches. What’s something you always have stored in the freezer?
This one stars coconut, tomatoes and lentils – three of the better paid actors in my kitchen. They work well together, are always on time, and never complain. They also stay out of TMZ. (That was terrible, I’m so sorry…)
Coconut and stewed tomatoes do seriously work well together, and gives the whole dish a creamy, rich flavour. Another great aspect with the meal is that it’s easy to prepare the lentils and rice in advance. I bulk cook and freeze my lentils and rice, which saves a lot of time during the week when I get home after work and don’t have the energy or time to prepare them then. If I am not on my lentil A-game, there is always 2-3 cans in the back of my pantry.
I have fond memories of moving out of home for the first time and cooking curries multiple times each week. Since then, I have learnt that variety is the spice of life, but it’s still a really solid, tasty meal you can make with ease. You can gook up a large batch, have some for dinner, leftovers the next day and freeze the rest for those nights you cannot fathom cooking!
What’s something you always have stored in the freezer?
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Have a wonderful day, Bec x
- 2 cups dried lentils cooked or 2 x 400g tined lentils
- 1 400g tin diced tomatoes
- 2 tomatoes, diced
- 1 red onion, thinly sliced
- 400ml can coconut milk
- 1 head of broccoli, chopped and steamed or boiled
- knob of ginger, grated
- 2 cloves of garlic, minced
- 1 tablespoons paprika
- 1 tablespoon ground coriander
- 1 teaspoon ground fenugreek seeds (if desired)
- chili flakes/powder to taste
- 1 teaspoon sugar or rice malt syrup
- basmati rice to serve, cooked with a sprinkle of turmeric in the water
- yoghurt to drizzle
- Heat oil in a medium frypan over medium heat and add red onion and diced tomatoes. Fry for 3-4 minutes. Add garlic and sauté for a further 2 minutes.
- Add the tin of diced tomatoes, ginger, spices, sweetener, coconut milk and simmer for 5 minutes.
- Combine the lentils, broccoli and let simmer for another 5 minutes.
- Season with salt and pepper, remove rom heat and serve with rice, naan and yoghurt.
- You don't need to add the broccoli. This curry is perfectly delicious without.