Batch cooking brilliance. Virtually no preparation required and ready in 20 minutes. Enough for 8 servings.Fibro Food Fairy
So the idea for this recipe strangely came to me when eating spaghetti and meatballs on a Friday night. I have a cracking pasta sauce recipe that I make in large batches and store in the freezer. It is one of our favourite meals. It’s super healthy, free from dairy, gluten and soya and has no artificial ingredients or preservatives as it is homemade. It has come to my rescue so many times after a long, tiring week, when I am too broken to cook.
Whilst chowing down it occurred to me that life would be so much easier if there were more meals like this; ones that taste great, but with minimal effort. So here is my creamy curry in a hurry sauce. Another easy to make, batch cooking recipe that will hopefully come to your rescue and mine when we are feeling fatigued.
A few notes…
I have chosen to blend the sauce to make it thick and creamy. I also think it freezes better that way. If you would like a slightly looser consistency add a little more stock or boiling hot water when reheating.
You can adjust the chilli heat to a level that you prefer but I recommend that you start with a little and gradually adjust whilst tasting as you can’t take the chilli away once you have committed.
I deliberately haven’t added a protein or any vegetables to this recipe as it can be used on whatever takes your fancy. You can keep it vegan with some chickpeas, veg or soya, or alternatively use it with chicken or fish.
You can try using reduced fat coconut milk for a slightly healthier option, but I cannot guarantee you would achieve the same result. Sometimes I have found that low-fat options don’t freeze as well and can split on reheating. You can also add soaked, blended chickpeas instead of the ground almonds if you can’t tolerate nuts.
Free From Information:
• Dairy free
• Egg free
• Gluten free
• Soya free
• Refined sugar free
Creamy curry in a hurry
Batch cooking brilliance.
- 3 tablespoons rice bran oil or light olive oil
- 300g frozen chopped onions
- 2 tablespoons ginger purée
- 2 tablespoons garlic purée
- 1 teaspoon ground cinnamon
- 4 tablespoons hot curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon hot chilli powder
- 400g tinned chopped tomatoes
- 250mL full fat coconut milk
- 2 tablespoons mango chutney (free from artificial ingredients and preservatives)
- 350mL vegetable or chicken stock
- 100g ground almonds
- Salt and pepper to taste
Add the oil to a non-stick frying or sauté pan. Place over a medium heat. Add the onions and cook for 10-12 minutes until soft and slightly golden. Frozen onions take a little longer to colour, but because of the water content you will need less oil.
Add the garlic and ginger purées, stir to combine, then add the cinnamon, curry powder, turmeric and chilli powder. Cook for another minute or so, stirring continuously.
Add the remaining ingredients, stir through, bring to a simmer and let bubble away for 5 minutes on a low heat.
Remove from heat and blend until smooth with a stick blender. Check the seasoning and adjust according to your own taste. Leave to cool before dividing into portions for the freezer.
FIBRO FOOD FAIRY TIP: Frozen, chopped onions, ginger and garlic purée means that there is virtually no preparation needed for this recipe. Using frozen chopped vegetables and preprepared herbs and spices is a great way to save time and effort.