7 freezer-friendly curries for busy weeks

When life gets hectic, having a stash of delicious curries in the freezer can be a lifesaver. Curries are not only full of flavor but they also freeze and reheat beautifully, retaining their taste and texture. Here’s a list of seven freezer-friendly curries that will make your weeknight dinners much easier.

Chicken Tikka Masala

Chicken Tikka Masala is a rich and creamy curry that’s a favorite among many. The combination of marinated chicken cooked in a spiced tomato sauce is simply irresistible. To make it freezer-friendly, prepare the curry and let it cool completely before transferring it to an airtight container. When you’re ready to eat, simply thaw the curry in the refrigerator overnight and reheat it on the stove.

This dish pairs perfectly with basmati rice or naan bread, making it a complete meal. For a slightly healthier twist, you can use Greek yogurt in the marinade instead of cream. This not only cuts down on calories but also adds a tangy flavor to the dish.

Lentil and Spinach Daal

Lentil and Spinach Daal is a nutritious and hearty curry packed with protein and fiber. It’s an excellent vegetarian option that doesn’t compromise on flavor. To prepare, cook lentils with spices like turmeric, cumin, and coriander, then stir in fresh spinach towards the end.

This curry freezes well and is easy to reheat. Serve it with brown rice or whole-grain pita bread for a wholesome meal. The addition of ginger and garlic provides warmth and depth, making it a comforting dish that’s perfect for chilly evenings.

Beef Rogan Josh

Beef Rogan Josh is a classic Indian curry known for its aromatic spices and tender meat. Slow-cooked to perfection, the beef becomes incredibly succulent and flavorful. This dish is ideal for freezing as the flavors continue to develop over time.

When ready to serve, pair it with fragrant saffron rice or a side of fresh vegetables. For best results, use good-quality beef cuts like chuck or brisket, which hold up well to slow cooking and freezing.

Thai Green Curry with Vegetables

Thai Green Curry is a vibrant and spicy dish that’s both versatile and delicious. Featuring a blend of green curry paste, coconut milk, and fresh vegetables, this curry is a colorful addition to your meal prep routine. The key to a good Thai curry is balancing the flavors of spicy, sweet, and salty.

This dish freezes well and can be easily reheated in a saucepan or microwave. Serve it with jasmine rice for a complete meal. For added protein, you can include tofu or chicken, ensuring the curry is both satisfying and nutritious.

Coconut Chickpea Curry

Coconut Chickpea Curry is a creamy and flavorful vegan option that’s easy to make and freeze. The combination of chickpeas and coconut milk creates a rich texture, while spices like curry powder and garam masala add depth.

This curry is perfect for meal prep as it maintains its flavor and texture after freezing. Serve it with quinoa or couscous for a protein-packed meal. The addition of lime juice and cilantro gives it a fresh and zesty finish.

Lamb Vindaloo

Lamb Vindaloo is a spicy and tangy curry that originates from Goa, India. Known for its bold flavors, this curry is made with a marinade of vinegar, garlic, and chili, which tenderizes the lamb and infuses it with flavor. It’s a great dish to prepare in bulk and freeze for later.

When you’re ready to enjoy it, simply defrost and reheat. Serve with steamed rice or warm roti for a meal that packs a punch. Adjust the spice levels to your liking by varying the amount of chili used in the marinade.

Paneer Butter Masala

Paneer Butter Masala is a popular vegetarian curry that’s loved for its creamy texture and rich flavor. Cubes of paneer are simmered in a buttery tomato-based sauce, seasoned with a blend of spices that create a luscious dish.

This curry freezes wonderfully, making it a great option for busy nights. Pair it with jeera rice or garlic naan for a satisfying meal. To ensure the paneer remains soft after freezing, consider adding it to the sauce just before serving.