Kit Curry For Your Freezer

When I've got a busy day ahead, I love to be able to chuck one of these in the slow cooker with a can of tomatoes and some meat so there's a lovely curry for me at the end of the day. A tasty meal that's made entirely from stuff from the freezer or larder, so you can pull it out the bag when you've not had time to go shopping either!

I use raw meat which can go in the slow cooker straight from the freezer, just give it a stir together after a couple of hours once it's thawed and it will be cooked beautifully by the end of the day. Of course, you need to have frozen it in sensible portions beforehand. You can use leftover, cooked meat, but it won't need as long, so I'd start mid-afternoon instead of in the morning.

This is a very versatile curry base and you can add your own twist too. Potatoes and chickpeas make a great veggie curry, but you can add pretty much any veg you like. If you are adding spinach, wait until about half an hour before serving before you add it. For a creamier curry, add milk, or a can of coconut milk.

In: Basic

 

Makes/Serves: servings

Ingredients

  • 4 Onions
  • 4 teaspoons Ginger
  • 2 teaspoons Tumeric
  • 4 teaspoons Ground Cumin
  • 4 teaspoons Garam Masala
  • 1 teaspoon Hot Chilli Powder
  • 2 tablespoons Rapeseed Oil

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Method

  1. Chop up the onions and fry them in the rapeseed oil. Add a good sprinkle of salt while you fry them.
  2. Once the onions are soft, add all the spices and mix them in well, cook for a few mins to release the flavour.
  3. That's it, you're done! Just portion it into containers or food bags and pop in the freezer. I portion mine into 2 servings because there are 2 of us in the house. Scale up/down as you see fit.