Once the clock finally hits 5, I look forward to coming home and sitting down to a nice and relaxing dinner. In the perfect world, we would all have the time every night to create a delicious and well rounded meal and sit and linger for hours, enjoying the wonderful plate of food before us.
However, in reality, what happens is a rush to get something edible on the table and then eat quickly in order to clean up and catch the latest episode of Glee before turning into bed so we can wake up early, rush off to work, and repeat the cycle the next day. Sound familiar? This is where your freezer comes in.
Setting aside a little time on the weekends to create a large batch of your favourite comfort food will make the weeknights that much easier. Casseroles, stews, soups, chillis, and curries can all be made ahead of time and all work great as freezer meals. This thai red curry with tofu and vegetables can be made on the weekend, and portioned out to be eaten for lunch that week or frozen for dinners in the weeks ahead.
Curry and rice portioned out for lunch the next day
When freezing this curry, make sure to let it cool for about 30 minutes before packaging it away. Scoop out portions into tupperware or plastic bags and label them so you don’t end up defrosting curry instead of spaghetti sauce on pasta night. To reheat, simply thaw in the fridge or microwave.
All you have to do when walking in the front door after a long and exhausting work day, is cook up some rice, couscous, or simply cut up some bread, pop the curry in the microwave, and dinner is served! You can even make a large batch of the grain of your choice while the curry is simmering and use it as a side dish for the whole week.
Of course – this curry is also delicious eaten the day its made….just set aside your freezer and lunch portions ahead of time so you don’t end up eating the whole batch in one sitting (not that it’s ever happened to me before!)
Tofu and Vegetable Curry
- 1 Tbsp olive oil
- 3 Tbsp red curry paste
- 1 eggplant (chopped)
- 1 red pepper (thinly sliced)
- 1 Large handful button mushrooms (halved or quartered if large)
- 2 shallots (thinly sliced)
- 2 Handfuls green beans (cut into bite size pieces)
- 1 can light coconut milk
- 1/2 cup water
- 1 lime (zested and juiced)
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 Tsp brown sugar
- 1 Block tofu (cut into cubes)
- 1 handful cilantro (chopped)
You can switch up the vegetables for anything you happen to have on hand -- zucchini, asparagus, broccoli, cauliflower would all be great. Chicken, beef, shrimp, or chickpeas could all be substituted for the tofu. The curry is best served over some brown rice, quinoa, or couscous.
||Heat olive oil in a large pot over medium heat. Add curry paste and mix into oil until it starts to cook down, about 1 minute. |
||Add eggplant, pepper, green beans, mushrooms, shallots, soy sauce, fish sauce, lime zest and juice, coconut milk, and water. Add tofu. |
||Bring mixture to a boil then cover, reduce heat, and simmer until vegetables are tender, about 15 minutes. |
||If eating immediately, top with cilantro and serve. If freezing, do not top the curry with cilantro. |