CURRY FREEZE RECIPES

CURRY RECIPES | BBC GOOD FOOD

Curry recipes | BBC Good Food image

Rustle up a spicy supper using fish, vegetables or meat and a blend of rich flavours.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

VEGAN CURRY RECIPES | BBC GOOD FOOD

Vegan curry recipes | BBC Good Food image

Ditch the meat and pack lots of veggies into a range of vibrant, plant-based curry dishes from fragrant and chunky chickpea dhals to spicy potato one-pots.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "curry freeze recipes"

ROASTED VEGGIE CURRY | JAMIE OLIVER RECIPES

Roasting the veg before immersing them in a ridiculously tasty sauce really intensifies their natural flavour, giving you even more bang for your buck. I’ve kept things fairly gentle on the spice front so that all my kids will give it a go, but feel free to add extra heat, if you like. I’m also giving you a cheat’s naan, which all my kids fight over. We’re using it as a vehicle to really bring spinach to life, but feel free to stuff with another veg of your choice, or to not stuff it at all! If you’re feeding fewer than 8 people, leftover portions of this curry freeze really well, so fill your boots.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 345 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
3. Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
4. Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
5. Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
6. Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
7. As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
8. To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
9. Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
10. Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
11. At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don’t add too much flour, but it shouldn’t be sticking to your work surface.
12. Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
13. Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
14. Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
15. A few minutes before you’re ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
16. Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.

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CURRY BASE SAUCE | JAMIE OLIVER RECIPES

This versatile base will transform whatever ingredients you have to hand into an amazing curry. The lovely flavour is mild enough to please most palates, plus it’s a great way of getting extra, hidden veg into your diet.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 51 calories per serving

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Peel and roughly chop the ginger and garlic.
3. Peel, trim and roughly chop the veg.
4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
5. Add the ginger, garlic and veg, and cook with the lid on for 30 minutes or until softened and lightly coloured, stirring every so often. Stir in the curry powder for the last 5 minutes of cooking.
6. Add the lentils and the tomatoes, breaking up the tomatoes with a wooden spoon – remember to note the liquid level in the pan.
7. Add 200ml of water and the veg stock cube, then give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes or until reduced – the liquid should return to the same level as in step 6.
8. Pour in the coconut milk and bring back to the boil.
9. Remove from the heat and whiz with a stick blender until smooth. Season to taste with sea salt and black pepper.

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HEALTHY CURRY RECIPES UNDER 500 CALORIES - OLIVEMAGAZINE

From Thai massaman to fall-apart vinadaloo and our Indonesian beef rendang, try our healthier curry dishes that are low in calories without compromising on flavour
From olivemagazine.com

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EASY CHICKEN CURRY RECIPES - OLIVEMAGAZINE

Try one of our curries, from our popular low-calorie chicken saag to the most indulgent chicken katsu, chicken korma and plenty of Thai favourites
From olivemagazine.com

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CURRY RECIPES | BBC GOOD FOOD

Rustle up a spicy supper using fish, vegetables or meat and a blend of rich flavours.
From bbcgoodfood.com

See details

ROASTED VEGGIE CURRY | JAMIE OLIVER RECIPES

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
3. Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
4. Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
5. Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
6. Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
7. As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
8. To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
9. Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
10. Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
11. At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don’t add too much flour, but it shouldn’t be sticking to your work surface.
12. Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
13. Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
14. Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
15. A few minutes before you’re ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
16. Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.

See details

CURRY BASE SAUCE | JAMIE OLIVER RECIPES

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Peel and roughly chop the ginger and garlic.
3. Peel, trim and roughly chop the veg.
4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
5. Add the ginger, garlic and veg, and cook with the lid on for 30 minutes or until softened and lightly coloured, stirring every so often. Stir in the curry powder for the last 5 minutes of cooking.
6. Add the lentils and the tomatoes, breaking up the tomatoes with a wooden spoon – remember to note the liquid level in the pan.
7. Add 200ml of water and the veg stock cube, then give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes or until reduced – the liquid should return to the same level as in step 6.
8. Pour in the coconut milk and bring back to the boil.
9. Remove from the heat and whiz with a stick blender until smooth. Season to taste with sea salt and black pepper.

See details

HEALTHY CURRY RECIPES UNDER 500 CALORIES - OLIVEMAGAZINE

From Thai massaman to fall-apart vinadaloo and our Indonesian beef rendang, try our healthier curry dishes that are low in calories without compromising on flavour
From olivemagazine.com

See details

EASY CHICKEN CURRY RECIPES - OLIVEMAGAZINE

Try one of our curries, from our popular low-calorie chicken saag to the most indulgent chicken katsu, chicken korma and plenty of Thai favourites
From olivemagazine.com

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CHICKEN MASSAMAN CURRY | FAVORITE FAMILY RECIPES

Jan 07, 2022 · Can I Freeze Massaman Curry? Yes! This dish freezes beautifully. Just make sure to freeze it on its own, without rice (the rice won’t freeze as well and will just absorb all the sauce). Just put the curry into a freezer safe container or Ziplock baggie and keep it …
From favfamilyrecipes.com

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LEFTOVER TURKEY CURRY | INDIAN RECIPES | GOODTOKNOW

Nov 01, 2020 · Stir in the turkey and curry paste, and cook, stirring, for a couple of mins. Add the beans, tomatoes, mango chutney, stock and coconut milk, and simmer for 10 mins. Stir through coriander, sprinkle with almonds and season before serving your turkey curry …
From goodto.com

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HAIRY BIKERS' CHICKEN CURRY | INDIAN RECIPES | GOODTOKNOW

Mar 16, 2021 · Hairy Bikers’ easy chicken curry is bursting full of flavour, featuring a homemade tarka masala sauce with garlic, root ginger and green chillies. Everybody has to have a killer chicken curry recipe under their belt, and this is one of our favourite go-to …
From goodto.com

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INDIAN CHICKEN CURRY WITH COCONUT MILK - MY GORGEOUS RECIPES

Indian Chicken Curry with Coconut Milk, a quick and easy recipe that is ready in about 30 minutes. Boneless chicken breast simmered in a rich and flavourful tomato and coconut sauce, with mild spices that give it an earthy touch, this chicken curry is a perfect midweek …
From mygorgeousrecipes.com

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BUTTERNUT AND SWEET POTATO CURRY | NIGELLA'S RECIPES ...

Refrigerate cooled curry in an airtight container for up to 5 days. Reheat gently in a saucepan until piping hot. Reheat only once. FREEZE: Leftovers can be frozen in airtight containers for up to 3 …
From nigella.com

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COCONUT CHICKEN CURRY - JO COOKS

Oct 08, 2019 · Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before …
From jocooks.com

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SPICY RED LENTIL CURRY | MINIMALIST BAKER RECIPES

Feb 23, 2016 · This recipe is simple, requiring just 30 minutes, 1 saucepan (plus a pot for the brown rice), and 10 ingredients to make!. The base of the recipe is garlic, ginger, carrots sautéed in coconut oil, and red curry …
From minimalistbaker.com

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MAKE AND FREEZE RECIPES - BBC FOOD

by Mary Berry. Mary Berry’s hearty family stew is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, add another tin of drained beans to make it go further!
From bbc.co.uk

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JAPANESE CURRY - HOW TO COOK FROM SCRATCH (AND THE EASY ...

May 28, 2020 · The Japanese curry is best to serve with steamed rice and is also good to use to prepare Japanese curry ramen. If you like this Japanese curry recipe, you may also interested to try other related curry recipes. our Malaysian Chicken curry with gravy, Indonesian beef minang which is a dry curry…
From tasteasianfood.com

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EASY YELLOW CURRY RECIPE - TASTES BETTER FROM SCRATCH

Dec 14, 2019 · Add flavor. Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes. Serve over rice, zoodles, or even. spaghetti squash!; Possible Variations: Vegetarian yellow curry: Omit the chicken then either add extra vegetables, or substitute pan fried tofu. Vegan yellow curry: Make homemade yellow curry …
From tastesbetterfromscratch.com

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MY FOOD AND FAMILY RECIPES

Explore a wide variety of My Food and Family recipes today. My Food and Family recipes are great for new dinner ideas, easy meal prep and so much more.
From myfoodandfamily.com

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VEGAN CURRY RECIPES | BBC GOOD FOOD

A traditional Sri Lankan vegan curry that makes the perfect accompaniment to hoppers and a variety of veggie curries, made with leeks, coconut and …
From bbcgoodfood.com

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CHICKEN MASSAMAN CURRY | FAVORITE FAMILY RECIPES

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LEFTOVER TURKEY CURRY | INDIAN RECIPES | GOODTOKNOW

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HAIRY BIKERS' CHICKEN CURRY | INDIAN RECIPES | GOODTOKNOW

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INDIAN CHICKEN CURRY WITH COCONUT MILK - MY GORGEOUS R…

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MUSHROOM CURRY WITH SPINACH AND CHICKPEAS RECIPE - BBC FOOD

The veggie curry will also freeze well, just leave out the yoghurt, freeze in an airtight box for up to 3 months. Add the yoghurt when the curry is re-heated and you are ready to serve. Healthy
From bbc.co.uk

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