curry

Beef Curry Freezer Meal

Making freezer meals with beef stir fry strips is so fast. This Beef Curry recipe takes advantage of the speed that buying pre-cut meat enables, but packs a big flavour punch. It heats up in no time flat. This lets you get supper on the table so you can get on with the more important things in life…

…like watching reruns of Friends or catching up on that book you’re supposed to read for Book Club or check out the latest Netflix show everyone has been talking about!

As you can tell, my priorities are getting my family fed so that I can move on to things that are more fun. I like to cook, but don’t want to have to spend hours in the kitchen every day.

After that brief commercial plug for sedentary pursuits, back to the beef curry!

Beef Curry Freezer Meal Recipe:

1 lb. beef stir fry strips
1/2 cup onion, chopped
1 cup red and yellow bell pepper, diced
28 oz. can diced tomatoes
1/2 cup curry paste*
3 tsp. sugar
1/2 cup heavy cream

*I prefer the Madras or Spicy curry paste, but use whichever one is your favourite.

Place the stir fry strips, chopped onion, diced peppers, can of tomatoes, curry paste, sugar, and cream in a large resealable bag. Squish together to combine the ingredients. Remove excess air, seal, and freeze.

On the day of cooking, thaw the bag. Either stir fry the bag contents on high heat until the beef is cooked through or cook in the slow cooker for 4-6 hours on low.

I love rich flavours and for me, the spicier, the better so I add more curry paste than the recipe calls for. Adjust the spice level according to your own preferences by adding more or less curry paste or by using a spicier or milder curry paste.

You can serve the beef curry alongside or on top of rice, wrapped up in flour tortillas or on its own. Garnish with fresh cilantro if desired.

This beef curry recipe is one of many in the Beef Dump Recipes cookbook. Using the dump cooking method, you can easily make 10 meals in less than one hour. It’s super-efficient. The cookbook includes meal plans, shopping lists, and printable labels.

Beef Curry Freezer Meal Recipe:

Course: Main Course

Cuisine: Indian

Keyword: beef, curry

Servings: 4

Calories: 471 kcal

Ingredients

1 lb beef stir fry strips
1/2 cup onion chopped
1 cup red and yellow bell pepper diced
28 oz can diced tomatoes
1/2 cup curry paste
3 tsp sugar
1/2 cup heavy cream

Instructions

Place the stir fry strips, chopped onion, diced peppers, can of tomatoes, curry paste, sugar, and cream in a large resealable bag.
Squish together to combine the ingredients.
Remove excess air, seal, and freeze.

Cooking instructions:

On the day of cooking, thaw the bag.
Either stir fry the bag contents on high heat until the beef is cooked through or cook in the slow cooker for 4-6 hours on low.

Serving ideas:

You can serve the beef curry alongside or on top of rice, wrapped up in flour tortillas, or on its own. Garnish with fresh cilantro if desired.

Check out these recipes:

Make-Ahead Ground Beef Stroganoff

Hearty Crock Pot Beef Stew

Chickpea and Vegetable Curry

By Sharla

You don’t have to be a Vegetarian to love this chickpea and vegetable curry recipe. It’s delicious. I usually make it as the main dish, but sometimes I use it as a side dish when I make Chicken Tikka Masala. This can be cooked on the stovetop if you prefer, but it makes a great freezer to crockpot® meal.

I’ve been on a bit of a cauliflower kick lately and this meal just totally hits the spot. This chickpea and vegetable curry dish is a beautiful, colourful meal with vibrant flavours.

The curry flavours in this meal are not overpowering. They mix really nicely with the coconut milk. If you are not a fan of coconut milk (like a certain friend of mine who shall remain nameless but hates all things coconut!), then you can substitute heavy cream for the coconut milk.

Chickpea and Vegetable Curry Recipe:

1 onion, finely minced
1 small sweet potato, peeled and diced
2 cups small cauliflower florets (about 1/2 a medium head of cauliflower)
1 cup frozen peas
2x 15 oz. cans chickpeas (also called garbanzo beans)
3 Tbsp. curry powder
4 cloves garlic, minced
2x 13.5 oz. cans coconut milk
2 Tbsp. lemon juice
1 1/2 tsp. salt

As with most freezer meals, it’s just as easy to make multiple recipes at one time. That is certainly true of this one and since making a single recipe calls for using half a head of cauliflower, there’s no sense in having the other half go to waste. You might as well make at least two of these meals to put in the freezer.

This recipe makes quite a large amount, so if you have a smaller family, you may want to divide it into two large freezer bags. Since it is such a substantial meal, it’s a great one to have when you have company over.

To assemble the meal, put all the ingredients in a large resealable freezer bag and squish together. Remove any excess air and seal the bag. Lay flat and freeze.

On the day of cooking, remove the bag from freezer and thaw.

Stovetop instructions: Place the bag contents into a large pot. Over medium heat, bring it to a slight bowl before reducing the heat to low. Simmer on the stovetop for one hour.

Slow cooker instructions: Dump the bag contents into the crockpot and cook for 3 hours on high or 5 hours on low.

Serve with jasmine or basmati rice. You can also top with a bit of fresh cilantro if you like.

Chickpea and Vegetable Curry Recipe

Course: Side Dish

Cuisine: Indian

Keyword: chickpea, curry

Servings: 6

Calories: 571 kcal

Ingredients

1 onion finely minced
1 small sweet potato peeled and diced
2 cups small cauliflower florets (about 1/2 a medium head of cauliflower)
1 cup frozen peas
2 15 oz canned chickpeas (also called garbanzo beans)
3 Tbsp curry powder
4 cloves garlic minced
2 13.5 oz canned coconut milk
2 Tbsp lemon juice
1.5 tsp salt

Instructions

Since this recipe used 1/2 a cauliflower, you may want to chop the whole head and make at least two of these meals to put in the freezer.
This recipe makes quite a large amount. If you have a smaller family, you may want to divide it into two large freezer bags.
To assemble the meal, put all the ingredients in a large resealable freezer bag and squish together. Remove any excess air and seal the bag. Lay flat and freeze.

Cooking instructions:

On the day of cooking, remove the bag from freezer and thaw.
Stovetop instructions: Place the bag contents into a large pot. Over medium heat, bring it to a slight bowl before reducing the heat to low. Simmer on the stovetop for one hour.
Slow cooker instructions: Dump the bag contents into the crockpot® and cook for 3 hours on high or 5 hours on low.
Serve with jasmine or basmati rice. You can also top with a bit of fresh cilantro if you like.

This recipe is included in our Vegetarian Freezer Meal Menu Plan. The plan includes recipes, shopping lists, prep lists, and printable labels.

Other freezer meals to check out:

Chicken Tikka Masala for the Instant Pot

Butter Chicken Freezer Meal

Seafood Curry Pasta Freezer Meal

By Sharla

This seafood curry pasta recipe is one that I adapted into a freezer meal. It is so delicious. The flavours may not sound like they go together, but they create a beautiful medley.

Seafood Curry Pasta Recipe:

5 oz. (150 g) scallops
7 oz. (200 g) deveined large shrimp
1/2 onion, thinly sliced
6 mushrooms, sliced
3 Tbsp. sun dried tomatoes in oil, drained
1 1/2 tsp. curry powder
1/2 cup pineapple juice
10 oz. can cream of mushroom soup
370 mL can evaporated milk
350 g penne for day of serving

Method #1:

To begin assembling this meal, place the scallops and shrimp into a medium resealable bag and seal. It’s important to have these in a separate bag for two reasons. The first is that they require less cook time than the other ingredients and you don’t want to ruin this beautiful dish by having overcooked seafood in it. The second is because the acidity in the pineapple juice can begin to cook the seafood if it marinates together and that would be a culinary tragedy!

Place all the other ingredients except for the pasta in a large resealable bag and squish together to combine. Remove excess air and seal. Staple both bags together above the seal and freeze.

On the day of cooking, take the bag out of the freezer. Thaw. Cook pasta according to package instructions. Drain and set aside. While the pasta is cooking, heat the large bag of ingredients in a skillet over medium heat for 7 minutes. Add the seafood to the skillet and heat until cooked through. Serve over the pasta.

Method #2:

If you prefer to have less to do on the day of cooking, you can also assemble this meal in a different way. Place the scallops and shrimp in a medium resealable bag and seal. Cook the pasta to slightly under what the package directions suggest. You don’t want it to become too mushy which is why you want the pasta slightly undercooked. Drain.

Mix the pasta and the other ingredients together and add them all to a large resealable bag. Seal. Staple the two bags together above the seal and freeze.

On the day of cooking, take the bag out of the freezer. Thaw. Heat the main bag of ingredients in a large skillet over medium heat for 10-12 minutes, stirring often. Add the scallops and shrimp to the pasta in the skillet and heat until cooked through.

Personally, I like to serve mine with red pepper flakes and Parmesan cheese. This dish is chock full of flavour.

Seafood Curry Pasta Recipe

This seafood curry pasta recipe is one that I adapted into a freezer meal. It is so delicious. The flavours may not sound like they go together, but they create a beautiful medley.

Servings: 6

Calories: 921 kcal

Ingredients

5 oz. 150 g scallops
7 oz. 200 g deveined large shrimp
1/2 onion thinly sliced
6 mushrooms sliced
3 Tbsp. sun dried tomatoes in oil drained
1 1/2 tsp. curry powder
1/2 cup pineapple juice
10 oz. can cream of mushroom soup
370 mL can evaporated milk
350 g penne for day of serving

Instructions

Method #1:

Place the scallops and shrimp into a medium resealable bag and seal.
It's important to have these in a separate bag for two reasons.
The first is that they require less cook time than the other ingredients and you don't want to ruin this beautiful dish by having overcooked seafood in it.
The second is because the acidity in the pineapple juice can begin to cook the seafood if it marinates together and that would be a culinary tragedy!
Place all the other ingredients except for the pasta in a large resealable bag.
Squish together to combine.
Remove excess air and seal.
Staple both bags together above the seal and freeze.
On the day of cooking, take the bag out of the freezer.
Thaw.
Cook pasta according to package instructions.
Drain and set aside.
10. While the pasta is cooking, heat the large bag of ingredients in a skillet over medium heat for 7 minutes.
11. Add the seafood to the skillet and heat until cooked through.
12. Serve over the pasta.

Method #2 (shorter version):

Place the scallops and shrimp in a medium resealable bag and seal.
Cook the pasta to slightly under what the package directions suggest. You don't want it to become too mushy which is why you want the pasta slightly undercooked.
Drain.
Mix the pasta and the other ingredients together and add them all to a large resealable bag.
Seal.
Staple the two bags together above the seal and freeze.
On the day of cooking, take the bag out of the freezer.
Thaw.
Heat the main bag of ingredients in a large skillet over medium heat for 10-12 minutes, stirring often.
10. Add the scallops and shrimp to the pasta in the skillet and heat until cooked through.

Recipe Notes

Personally, I like to serve mine with red pepper flakes and Parmesan cheese. This dish is chock full of flavour.

This Seafood Curry Pasta recipe is included in our More Family Favorites Freezer Meal Plan. The plan includes some of our other favorite recipes along with shopping lists and printable labels.

Sausage and Peppers Skillet Freezer Meal Chicken and Vegetable Casserole with Crispy Onion Topping