would love some good veggi9e recipies which can be frozen..

[LadyVictoriaOfCake]

am particulally after a nice vegetable curry recipie.

i am on slimming world, and am favouring green days over red. i think last time i ate anything meaty was about a week ago.

I havent got a curry recipe but I have a fab veg soup one that you can freeze.
If you double the ingreadiants, there'll be enough for all of you too.
This recipe does enough for me, dh, dd and ds.

2 onion, peeled and finely chopped
1 carrot, finely diced
1/2 small turnip
1 and half pints of beef stock or veg stock
1oz butter
1 leek cut into rings
1 tbsp tom puree
2 tbsp parsley
salt and pepper to taste.

Melt the butter into a big pan and add the onions. Cook until transparent or for about 5 mins gently.

Add the carrot, turnip, stock, seasoning and parsley.

Bring to the boil and simmer gently for 15 mins.

Add the leek and tom puree, cook for a further 20 mins.

Blend it all up and serve!

If you cant get hold of turnips or you dont like them, subsitute it for half or a small leek and a medium sized potato.

I love red lentil and butternut squash curry and it freezes really well.
Just chop up onions, garlic, ginger and chillies and sweat in a little spray oil. Add chopped vegetables, I use carrots, leeks and peppers as well as the squash. Coom a bit longer, then add your curry spices. I use a blend of cumin, coriander, garam masala, mustard seeds and tumeric but curry powder or paste works just as well.
Add your lentils and a tin of chopped tomatoes and some dried apricots and stir to mix, then top it up with some stock and leave it to cook for about 30 minutes.
The lentils should thicken it but if it is too watery cook for a bit longer.

Red lentil dahl:

Sautee onions in a pan and add some crushed garlic, when softened but not coloured, add 250g rinsed red lentils. Fry for a bit, then add a generous amount of medium curry powder, or fresh ground spices such as cumin, corander seed, cinammon, fennel, celery seed, mustard seed, ect ect.
After a minute add 1 tbs of tomato puree, then stir and add enough water to double volume in pan. Simmer for 15 minutes, then add a tin of chopped tomatoes, and a tin of coconut milk (reduced fat is fine. Simmer for another 15 minutes and it should be ready, but the longer you simmer the better!

Serve with brown rice. Great for freezing!

Oh and I forgot to say to season at the end! Don't do this at beginning as it toughen the lentils. And if the mix gets dry when cooking add more water. It should be like a very thick soup.