A lot has happened since March. I've fallen out of love, fallen in love, been a nomad, moved to a new apartment, traveled to Ireland for the best wedding ever, taken a few trips to Vancouver, lived. Things that have not been happening: writing for myself, making my own recipes, and generally being super active on social media. (Except instagram. #addicted).
To get me back on this bandwagon, I've turned to good ol' Recipe Redux. And September's theme is Fantastic Freezer Meals. Heck to the yes.
Yes I work from home, and yes I still need super quick, simple, easy recipes to make all week long for dinner. Otherwise, I'm an eating out, take-out-aholic. While there's nothing i love more than decompressing on the weekend by making a more complicated feast, Monday-Thursday simple is key.
Because even when you work at home, your day goes like:
and before you know it it's 7PM and you're starving. (those baby carrots just never last).
Having a meal you can just microwave is just glorious.
Now this curry recipe is far from authentic. Yes, I made my own curry paste (it's not that hard), but still, it's kinda out there. Potatoes are optional (you might not like the texture reheated). Tofu is ideal to freeze because it tastes even better after it's been frozen (seriously). And freezing rice is just the best. I actually would rather freeze it immediately than to put it in the fridge to go instantly stale. Make a big batch on the weekend for a dinner, and then freeze whatever's left.
Freezable Curry + Rice
Makes 10 servings
- 4 cups rice (dry)
- 6 T curry paste
- 2T coconut palm sugar
- 6 cans coconut milk
- 2 T soy sauce
- 2 blocks of tofu, diced
- Snap peas
- Green pepper, chopped
- 2 Russet potatoes, chopped into 1 inch cubes
- Optional: 1 Thai chili, minced
- Make rice. Want to make it super fast? Make the rice in a rice cooker (best appliance purchase of last year, by far).
- In a large pan, sauté curry paste with coconut palm sugar over medium high heat, until it becomes fragrant.
- Poor in coconut milk, tofu, snap peas, green pepper and potatoes (and Thai chili if you can stand the heat). Bring to a low boil and then reduce the heat to simmer. Simmer for 20-30 minutes, until potatoes are soft.
- Once rice is made, spread it onto a sheet pan. Reserve some for immediate consumption, and prep the rest for freezing. I could tell you exactly what this post says, with uglier photos, but I'd rather not. Just do it.
- Serve rice with curry immediately.
- After you're done eating, pour the curry into 8-12 oz glass containers (like a mason jar). Place in fridge for at least 2 hours before moving to the freezer. (If it is at all warm, don't place directly into freezer. Unless you love exploded glass in your freezer. Been there, don't that. You don't want that).
- When you are craving some curry, then reheat the rice and curry in a microwave or on the stovetop. Voila!
Want more (and likely better freezer meals?). Check these out: