Question

What minimal-ingredient curries can be batch-cooked for 3 days? Get simple and delicious gravy recipes that are perfect for making ahead.

Answer 1

Lentil-based curries like dal tadka or simple chickpea curries (chana masala) are excellent choices for batch cooking and will last for 3 days when properly stored in the refrigerator. Their flavors often improve over time.

Detailed Explanation:

When choosing a curry for batch cooking, consider ingredients that hold up well and flavors that meld together nicely over time. Lentils and chickpeas are ideal because they don't become mushy easily and absorb flavors well. Here's a breakdown:

1. Dal Tadka: This lentil curry typically involves red or yellow lentils, onions, tomatoes, garlic, ginger, and basic spices like turmeric, cumin, and chili powder. The 'tadka' refers to the tempering of spices in oil or ghee, which adds a depth of flavor. Lentils are naturally vegetarian, high in protein, and become even more flavorful as they sit.
2. Chana Masala: This chickpea curry uses canned or dried chickpeas (soaked and cooked), onions, tomatoes, ginger, garlic, and a blend of spices like garam masala, coriander powder, and cumin powder. Chickpeas maintain their texture well and the spices infuse beautifully over time.
3. Preparation: When batch cooking, ensure all ingredients are fresh and thoroughly cooked. Avoid adding fresh herbs until serving, as they can wilt and lose their flavor during storage.
4. Storage: Allow the curry to cool completely before transferring it to airtight containers. Store in the refrigerator at or below 40°F (4°C). Properly stored, these curries will safely last for 3 days.
5. Reheating: Reheat thoroughly before serving, ensuring the internal temperature reaches 165°F (74°C). You may need to add a little water or broth to adjust the consistency.

Pro Tip:

To prevent bacterial growth and ensure food safety, divide the curry into smaller portions before refrigerating. This allows for quicker cooling and reheating, minimizing the time the curry spends in the 'danger zone' (between 40°F and 140°F), where bacteria thrive.