Baking Hermann
Recipes

Batch Cook Curry Ice Cubes

Let there be no confusion. This is not an authentic curry. But many of you have asked for a simple and quick recipe that will make life in the kitchen easier. Which brings me to the giant ice cube hack. We’ve all been there. When you batch cook an entire meal, the freezer fills up pretty rapidly, bags go unlabelled, you forget to defrost them in time and veg turns mushy in the attempt.

We’ve all been there. When you batch cook an entire meal, the freezer fills up pretty rapidly, bags go unlabelled, you forget to defrost them in time and veg turns mushy in the attempt to thaw an entire meal-ice-block into something edible. With this hack, you’re only batch-cooking a flavoursome curry paste before you freeze it in a giant ice cube tray. That way, you’ll still have plenty of room in the freezer and can use the cubes straight from frozen to kickstart a speedy dinner without any overcooked veg or legumes.

makes 9 giant ice cubes

Ingredients

For the Curry Ice Cubes (serves 12)

  • 1 large bulb of garlic

  • 4 onions

  • 800g tomatoes

  • 60g ginger

  • 40g tomato purée

  • 25g salt

  • 8 tbsp organic vegetable oil

  • 3 heaped tsp cumin seeds

  • 2 heaped tsp coriander seeds

  • 3 tsp garam masala

  • 2 tsp ground turmeric

  • 1 tsp chilli powder

For the Chickpea & Spinach Curry (serves 4)

  • 3 giant curry ice cubes

  • 1 tin of coconut milk

  • 2 tins of chickpeas (or 160g dried, soaked overnight)

  • 200g spinach

  • 30g coriander

  • 1 lemon

  • rice for serving

Method

To make the curry ice cubes, peel the garlic cloves and onions, half the tomatoes and remove the stem. Add them to the bowl of a food processor along with the ginger (no need to peel, just wash well), tomato purée and salt (if you have coriander flying about, you can also add the stems to the processor) and blend into a purée. Heat the oil in a casserole (the wider & shallower, the quicker the process) and carefully tip in the mixture. Bring it to a boil, then cook over medium heat until most of the water has evaporated and it has thickened into a paste (30 – 60 min). It will splash quite heavily while it cooks, so keep it loosely covered with a lid but allow the steam to escape.

In the meantime, toast the cumin and coriander seeds in a frying pan until aromatic. Then use a spice grinder or pestle & mortar to crush them into a fine powder. Tip it into a small mixing bowl and combine with the garam masala, turmeric and chilli powder.

When the aromatics have reduced to a paste, stir in the spice blend and let them cook for 30 seconds, then turn off the heat. Set the pan aside and let the paste cool entirely, before dividing it over giant ice cube trays and using it whenever you fancy a curry.

To make the Chickpea & Spinach Curry, simply heat 3 giant curry ice cubes together with the coconut milk in a casserole until completely melted. If using dried soaked chickpeas, drain them and cook them in plenty of water for 1 1/2 hours or until tender. Drain the tinned or cooked chickpeas and add them to the pan along with the spinach. Cook until the spinach has wilted and the curry has thickened. In the meantime, roughly chop the coriander and set aside. When the spinach is ready, stir in the juice of half a lemon, then serve with rice, the chopped coriander and an extra squeeze of lemon juice.

Batch Cook Curry Ice Cubes

Let there be no confusion. This is not an authentic curry. But many of you have asked for a simple and quick recipe that will make life in the kitchen easier. Which brings me to the giant ice cube hack. We’ve all been there. When you batch cook an entire meal, the freezer fills up pretty rapidly, bags go unlabelled, you forget to defrost them in time and veg turns mushy in the attempt.
Total Time 45 minutes
Course Hacks
Servings 12 servings

Ingredients
  

For the Curry Ice Cubes (serves 12)

  • 1 large bulb of garlic
  • 4 onions
  • 800 g tomatoes
  • 60 g ginger
  • 40 g tomato purée
  • 25 g salt
  • 8 tbsp organic vegetable oil
  • 3 heaped tsp cumin seeds
  • 2 heaped tsp coriander seeds
  • 3 tsp garam masala
  • 2 tsp ground turmeric
  • 1 tsp chilli powder

For the Chickpea & Spinach Curry (serves 4)

  • 3 giant curry ice cubes
  • 1 tin of coconut milk
  • 2 tins of chickpeas or 160g dried, soaked overnight
  • 200 g spinach
  • 30 g coriander
  • 1 lemon
  • rice for serving

Instructions
 

  • To make the curry ice cubes, peel the garlic cloves and onions, half the tomatoes and remove the stem. Add them to the bowl of a food processor along with the ginger (no need to peel, just wash well), tomato purée and salt (if you have coriander flying about, you can also add the stems to the processor) and blend into a purée. Heat the oil in a casserole (the wider & shallower, the quicker the process) and carefully tip in the mixture. Bring it to a boil, then cook over medium heat until most of the water has evaporated and it has thickened into a paste (30 - 60 min). It will splash quite heavily while it cooks, so keep it loosely covered with a lid but allow the steam to escape.
  • In the meantime, toast the cumin and coriander seeds in a frying pan until aromatic. Then use a spice grinder or pestle & mortar to crush them into a fine powder. Tip it into a small mixing bowl and combine with the garam masala, turmeric and chilli powder.
  • When the aromatics have reduced to a paste, stir in the spice blend and let them cook for 30 seconds, then turn off the heat. Set the pan aside and let the paste cool entirely, before dividing it over giant ice cube trays and using it whenever you fancy a curry.
  • To make the Chickpea & Spinach Curry, simply heat 3 giant curry ice cubes together with the coconut milk in a casserole until completely melted. If using dried soaked chickpeas, drain them and cook them in plenty of water for 1 1/2 hours or until tender. Drain the tinned or cooked chickpeas and add them to the pan along with the spinach. Cook until the spinach has wilted and the curry has thickened. In the meantime, roughly chop the coriander and set aside. When the spinach is ready, stir in the juice of half a lemon, then serve with rice, the chopped coriander and an extra squeeze of lemon juice.
Print Recipe

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Recent Recipes

Pani Walalu (Sri Lankan New Year Sweet)

Pani Walalu (Sri Lankan New Year Sweet)

Sinking your teeth into Pani Walalu is a textural delight as much as it is a flavourful sensation. Crispy and sweet on the outside, soft and slightly savoury on the inside, these fermented urad dal sweets are an unusual but extremely satisfying treat. They are...

Tahdig-Inspired Crispy Saffron Rice

Tahdig-Inspired Crispy Saffron Rice

Tahdig is a culinary highlight of Persian cooking. Perfectly steamed rice made better by giving it an incredibly crispy bottom layer. Traditionally, it's made with butter and/or yoghurt, but I've always been craving a naturally plant-based version of this crispy rice....

How to Bloom Saffron

How to Bloom Saffron

Measured by weight, saffron is valued more than gold. It takes 75,000 blossoms to produce 1 pound of saffron, and each individual stigma needs to be picked by hand at the prime of its season. Add to the the intense aroma and flavour of saffron and it's no surprise...

Rishta bil Adas (Lebanese Pasta & Lentil Soup)

Rishta bil Adas (Lebanese Pasta & Lentil Soup)

Pasta has long been a staple of Levantine cuisine, where it has found its way into rice and lentil dishes, and even desserts. It has the ability to lift a humble meal of lentils into a complete protein, and makes it incredibly fun to eat. Rishta bil Adas is one of...

Keshek el Fouqara (Lebanese Bulgur Cheese)

Keshek el Fouqara (Lebanese Bulgur Cheese)

Keshek el Fouqara (literally "poor man's cheese") is an ancient Lebanese recipe developed by farmers who were too poor to afford a goat to make dairy products. Instead, they soaked and fermented bulgur until it developed cheese-like flavours. A popular recipe until...

Any Legume Pancakes

Any Legume Pancakes

I'm determined that legumes need to play a more central role in our daily diet. They are a powerhouse, both nutritionally as well as in their contribution to nature (more on that below), and by simply choosing to eat them, we can support their diversity and those who...

Xingren Doufu (Chinese Almond Tofu)

Xingren Doufu (Chinese Almond Tofu)

As an Amazon Associate I receive a small commission from affiliate links on this page.Despite being called "Almond Tofu", Xingren Doufu is traditionally not made with almonds at all. The reason for this is a simple linguistic confusion. The mandarin words Xing Ren are...

Sprouted Legumes

Sprouted Legumes

Sprouting legumes is the easiest way to appreciate that they are in fact dormant seeds ready to burst into life. All it takes is a little care and attention and each legume is underway to essentially grow into its own plant. But sprouting has more benefits than a...

Adas Bil Hamod (Lebanese Lentil & Lemon Soup)

Adas Bil Hamod (Lebanese Lentil & Lemon Soup)

During my quest to explore traditional plant-based dishes from around the world, I’ve come to appreciate how even the most humble ingredients can be elevated by ingenious techniques. At first glance, the Lebanese Adas Bil Hamod appears to be a simple lentil soup....

Uttapam (Indian Rice & Lentil Pancakes)

Uttapam (Indian Rice & Lentil Pancakes)

Just like Idli and Dosa, Uttapam is made from a fermented batter of rice and lentils (urad dal). However, rather than steamed in trays or spread out thinly in a pan, it is fried into a thick, fluffy pancake and topped with aromatics like onion, chillis, tomatoes and...

Chickpea Yogurt

Chickpea Yogurt

Making yogurt out of chickpeas does not quite sound like the dairy alternative we’ve all been hoping for. But it ticks a few important boxes. It’s soy- and nut-free, a natural source of protein and also probiotic. All of this makes a combination that’s not easy to...

Kuru Fasulye (White Bean Stew)

Kuru Fasulye (White Bean Stew)

Contrary to belief, the national dish of Turkey is not Kebab, Lahmacun or Menemen. Instead, many locals will name Kuru Fasulye, a fiery stew of white beans that have been slow-cooked in a rich tomato, pepper and chilli broth. Although you’ll often find Kuru Fasulye...