Hello lovely people, I hope you’re all doing really well.
Allow me to introduce the first post of a new series – BATCH-COOKING BASICS 🎉
If there’s one thing I’m asked at least a couple of times a week, is how to prep healthy food in a short amount of time and meal prep / batch cooking recipes.
So, I decided to start a weekly series where I share 1 new recipe that is:
Easy to scale (so you can make a large batch and store)
Fridge and Freezer-friendly (to be able to use for months down the line)
Simple and easy to make (most will be very quick too)
Nutritious (and packed with plants)
CURRIES are ideal for batch cooking – you can very easily make a double or triple batch. It will last for around 5 days in the fridge and curries also freeze so well.
All you would need to do is freeze the extras and thaw on extra busy days when you need something super quick. You can opt for a side of rice, bread (naan, pita, Maltese bread – all work well) or no side at all. I love adding some yoghurt, fresh chilies and spring onions on top. So yum!
Here are my fave curry recipes that make excellent batch cooking recipes:
Butternut Squash Curry – serves 8
2 onions – finely chopped
6 cloves garlic
1 tablespoon turmeric powder
1 tablespoon milk/hot curry power
1-3 teaspoons chilli (depending on how hot you like it)
3-5 cm piece of ginger (about 6 teaspoons minced)
About 20 grape / cherry tomatoes
1 medium butternut squash – peeled and cubed
1 aubergine – cubed
1 medium sweet potato – cubed
2 cans (light) coconut milk
1 liter water
Salt and pepper to taste
TOPPINGS / SIDES:
Flat bread or naan bread
Start by heating some olive oil in a large pot (make sure it’s really big – this recipe makes A LOT of curry)
Add onions and cook until translucent. Add spices, garlic and ginger and cook for a further 2-4 minutes over medium to high heat until tender and fragrant. Now add your tomatoes.
This makes an excellent base for ANY Curry. Be it lentil, veggie, chicken, shrimp- you name it!
Now, start adding your veggies. Here I’m using butternut squash, aubergine and sweet potato. I like cutting them up in similar sized cubes and adding one veg at a time and allowing it to cook for a few mins before adding the next.
So first add the squash and give it a good stir making sure all pieces are coated with your spice mix, next potato then aubergine. Allow to cook for an additional minute of two then add coconut milk and water and allow to cook.
The longer you leave it, the more delicious and flavourful a curry becomes. Just stir every 15/20 mins and let it cook covered over low heat for at least an hour.
One cooked, portion it out, serve if using immediately and then freeze the rest. I like adding the date too, it allows me to use the older foods before from our freezer
Enjoy your curry with some really easy homemade flat bread – recipe here: Easy Vegan Flat Bread
I also like using these disposable aluminium containers however I make sure to use them many many times over.
Stay tuned for Vol 2 of my batch cooking basics coming next week!
That’s it from me for today – I’ll be back with a new blog post Every Single week
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Thank you for taking the time to be here and read this ❤️
Until next week, be well xXx