"Back to school" batch cooking
*New recipe* for squash & chickpea curry
Sharpen those pencils, pull up those socks, get out your tupperware. We’re “back to school” batch cooking!
With the arrival of autumn, the pace of life seems to ramp up and, I don’t know about you, but I sense that over the coming months things are going to get very busy! So I’m trying to do my future self a favour by batch cooking some of our autumnal favourites to stash away in the freezer for those hectic days when all we have the time and energy for is reheating.
To mark the start of squash season, I’ll be making a double (maybe even triple!) batch of this comforting squash and chickpea curry over the weekend. For the portions that you plan to freeze, simply leave out the greens and add these when you reheat it. Scroll down for the recipe and links to more “back to school” batch cooking recipes such as sausage, leek & bean stew, my favourite freezable banana bread, harira soup, one pot tomato rice, bircher muesli and more. Just remember the golden rule: always label your containers before shoving them into the freezer because you always think you’ll remember but you never do!
Squash, chickpea & cavolo nero curry
Go heavy on the ginger and don’t be hesitant with the amount of coriander seeds, they really make the curry! This is nice and hearty from the squash and chickpeas, but if you’d like to bulk it out further, serve with rice and/or flatbreads.