Make and Freeze
These are the recipes that I think are absolutely worth doubling. Everything here freezes and reheats without turning to mush, which is one of the biggest tests of all.
The cumin and coriander lentil soup is the one to start with: it freezes for three months and tastes better thawed than fresh.
My sweet potato veggie burgers and Thai quinoa burgers both freeze raw on a tray, and then go straight into the pan when you’re ready to cook and tuck in. Gobi paratha and vegan naan stack between parchment and reheat in a dry skillet.
And keep one pot marinara sauce and curry masala sauce in the freezer in portions, because a good sauce turns anything in the fridge into dinner! For more freezer-friendly recipes, scroll down below.
What are you looking for?
Frequently Asked Questions
Yes, lentil soup is one of the best soups to freeze. Cool it completely, then portion it into airtight containers leaving an inch of headroom at the top so it can expand. It holds for three months. Thaw overnight in the fridge and reheat gently, adding a splash of water or stock, because lentils keep drinking liquid as they sit.
Three months at best quality. It stays safe to eat beyond that if the freezer holds a steady temperature, but the texture softens and the spices fade. Label containers with the date. In the fridge, cooked lentil soup keeps four to five days. Do not refreeze soup that has already been thawed.
Yes, and dal makhani is one of the better candidates because the richness helps it hold texture. Freeze it before adding any final cream swirl, then stir that in when reheating. Three months in an airtight container. Reheat slowly over low heat and add a little water, since it thickens considerably in the freezer.
You can. Drain them well, spread them on a tray to freeze loose, then bag them up so they do not clump. They keep three months and go straight from frozen into soups, salads and curries. Slightly undercook them if you know they are heading for the freezer, because they soften again on reheating.
Mint cilantro chutney freezes very well. Ice cube trays are the trick: freeze it in cubes, then transfer to a bag and pull out one or two at a time. It keeps three months and thaws in minutes at room temperature. The colour dulls slightly but the flavour holds. Fresh herb chutneys are best frozen the day they are made.