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• 2 pieces onions
• 4 cloves garlic
• 1 thumb-sized piece ginger
• 2 pieces red peppers
• 2 pieces carrots
• 2 tbsp olive oil or coconut oil
• to taste salt
• to taste black pepper
• 2 cans coconut milk
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 2 pieces lime juice
• 1 handful fresh coriander
• 4 tbsp tamari
• 2 tbsp maple syrup
• 250 g chickpeas
• 200 g fresh spinach
• 150 g plain yogurt
• 1 tsp garam masala
• 1 tsp cumin
• 0.5 tsp chili flakes
• 400 g tofu
• 3 tbsp Thai red curry paste
• 250 g black beans

Instructions

1. 1

   Finely chop the onions, garlic, ginger, peppers, and carrots.

2. 2

   Heat the oil in a large pan and sauté the chopped mixture for 8–10 minutes until softened and fragrant; season with salt and pepper.

3. 3

   Divide the cooked vegetable base into 3 equal portions.

4. 4

   For the Golden Coconut Turmeric sauce, blend coconut milk, turmeric, curry powder, lime juice, coriander, tamari, maple syrup, salt, and pepper until smooth.

5. 5

   For the Sag-style sauce, blend spinach, yogurt, garam masala, cumin, chili flakes, tamari, maple syrup, and salt until smooth.

6. 6

   For the Thai Red Curry sauce, blend Thai red curry paste, coconut milk, soy sauce/tamari, and lime juice until smooth.

7. 7

   Divide the vegetable base into freezer molds. Add chickpeas to one portion, tofu to another, and black beans to the third.

8. 8

   Pour the corresponding blended sauce over each vegetable and protein portion.

9. 9

   Freeze the meals completely.

10. 10

    When ready to eat, reheat in a pan for 5 minutes.