Freezable veggie curry recipe

Not only is this veggie curry perfect for meal prep, but it saves on food waste too!

A simple, speedy recipe from Frugal and Thriving, it’s easy to adjust to any leftover veg that you have hanging around the kitchen, whether that’s pumpkin and beans, potato and courgette, beans and spinach - even broccoli stems!

The best part? It’s made in one pot to save on the washing up, AND extra portions can be stored in the fridge or freezer so you always have a quick, healthy meal to hand. 

Perfect for busy nights when you don’t have time to cook, just reheat it on the stove as you boil some rice to eat with it. 

Enjoy!

Overview: 

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4 people

Ingredients: 

Oil

1 onion, diced

3 cloves of garlic, minced

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ginger (fresh or ground)

1 tsp turmeric

4 tomatoes, chopped

1 x 400g can of coconut milk

400g vegetables (like carrot, sweet potato, broccoli, cauliflower, peas, bell pepper, etc.)

Instructions:

1. Put a large pan over a medium heat and add a little oil.

2. Once hot, add the onion and garlic. Sauté until soft and translucent.

3. Add the cumin, coriander, ginger and turmeric.

4. Add the tomatoes and coconut milk, and stir everything well.

5. Add any root veg (like broccoli and cauliflower).

6. Bring to a simmer, and cook until the veggies are soft.

7. Add any softer veggies.

8. Cook until the veggies are soft.

9. Serve hot with rice and naan bread.

Storage tips 

Once cool, put this curry in an airtight container and keep it in the fridge for up to 5 days. Alternatively, keep it in the freezer for up to 3 months, making sure you defrost it in the fridge before reheating.