Cooking Curry Meal Prep

Cooking curry for meal prep is one of the most globally popular comfort foods. The depth of rich flavor, creamy, tangy, and endlessly customizable, curry offers something for everyone. Many cultures and cuisines have a type of curry and although they’re similar, each one offers a unique balance of flavors. Curry is famously spicy and aromatic while many curries are far more subtle or even with sweet notes. Curry also makes great meal prep. Prep the curry and the rice, store them separately, and combine when you’re ready to eat that day.

This is not a comprehensive list of curries. These are just some of the popular, easier to cook curry recipes.

Cooking Popular Types of Curry

Indian Chicken Curry (Murgh Kari)

Indian curry is one of, if not the most famous types of curry in the world. Warm, rich, and offering a huge depth of flavor, Indian Chicken Curry is a fantastic place to start. Start with a base of sauteed onions, garlic, and ginger, then add tomatoes and the key ingredients to curry, the spices. Garam masala, turmeric, and cumin make up the flavor & aromatic profile of Indian curry. You can add yogurt to make it creamy, or add in potatoes to build up more volume. 

Tip: Swap chicken for chickpeas or tofu for a vegetarian option.

Ingredients:

• 1 lb (450g) boneless chicken (thighs or breasts), cut into bite-sized pieces
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated or minced
• 2 tbsp oil (vegetable or ghee)
• 1 tsp cumin seeds (or ½ tsp ground cumin)
• 1½ tsp garam masala
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp chili powder (adjust to taste)
• ½ tsp salt (or to taste)
• 1 medium tomato, finely chopped (or ½ cup canned crushed tomatoes)
• ½ cup water or coconut milk (optional for a thinner curry)
• Fresh cilantro, for garnish

Instructions:

1. Sauté aromatics
2. Add garlic & ginger
3. Add spices
4. Add tomatoes
5. Add chicken
6. Simmer
7. Finish & serve

Japanese Curry (Kare Raisu)

Japanese curry is one of our favorites. It’s also very easy to make with the blocks of roux that you can find at most major grocery stores. These make it fool-proof, quick, and it’s delicious. Cooking Japanese curry for meal prep can be a great choice as it tends to be a bit more mild, typically thicker, and sweeter, thanks to the addition of apple, honey, or grated vegetables. The lower spice levels also makes it a great choice for kids. Typically served over rice with a breaded pork or chicken cutlet but works well with potatoes.

Tip: Make it in a big batch — it reheats beautifully.

Ingredients:

• 1 lb (450g) protein of choice (chicken, beef, or tofu), cut into chunks
• 1 onion, sliced
• 1 medium carrot, sliced
• 1 medium potato, cubed
• 2 tbsp oil
• 2 cups water or low-sodium broth
• ½ apple, grated (optional but adds sweetness)
• 3–4 cubes of Japanese curry roux (like Golden Curry, Vermont Curry, or Java Curry)
• Optional: frozen peas or corn for extra veg
• Cooked Japanese rice, for serving

Instructions:

1. Sauté vegetables and meat
2. Simmer
3. Add curry roux
4. Optional veg boost
5. Serve

Thai Green Curry

Cooking Thai Green Curry starts with green curry paste, a blend of green chilies, lemongrass, galangal, and kaffir lime. The vibrant color matches the fresh aroma, brought together with a creamy coconut base. Despite what you’d imagine, the flavor is bold and with a bit of spice, softened by the coconut milk. Fresh Thai Basil and lime leaves delivers a citrus finish that pairs well with chicken, shrimp, and tofu or with just vegetables. You can use a store bought paste for an easier start.

Tip: Add bell peppers, bamboo shoots, or zucchini for bulk and nutrition.

Ingredients:

• 1 tbsp oil (vegetable or coconut oil)
• 2–3 tbsp green curry paste (store-bought like Mae Ploy or Thai Kitchen)
• 1 can (13.5 oz) coconut milk
• 1 cup protein of choice (chicken, shrimp, tofu, tempeh)
• 1–2 cups mixed vegetables (e.g. bell peppers, zucchini, bamboo shoots, green beans, or eggplant)
• 1 tbsp fish sauce (or soy sauce for vegetarian version)
• 1 tsp sugar (palm or brown sugar)
• 4–5 Thai basil leaves (optional but authentic)
• 1–2 kaffir lime leaves (optional but great for aroma)
• 1 tbsp lime juice or a wedge of fresh lime
• Cooked jasmine rice, for serving

Instructions:

1. Sauté the curry paste
2. Add coconut milk
3. Add protein
4. Add vegetables
5. Season
6. Finish
7. Serve

South African Cape Malay Curry

The gentle sweetness of the cinnamon and cloves mixed with the mild curry powder creates a sweet but savory dish unlike other curries. Cape Malay curry blends African, Dutch, and Malaysian culinary influences. Cooking curry can be a wonderful recipe to experiment with with its unique base on flavor profile and works as a great curry choice for non-spice lovers. The delicate balance of spice and fruit often features ground lamb or beef.

Tip: Serve with yellow rice and chutney.

Ingredients:

• 1 tbsp oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger (optional)
• 500g (1 lb) ground beef or lamb (or lentils/mushrooms for veg option)
• 2 tsp mild curry powder
• ½ tsp ground cinnamon
• 1 tsp ground coriander
• ½ tsp turmeric
• Salt and pepper to taste
• 1 medium tomato, chopped (or ½ cup canned tomatoes)
• 1 tbsp chutney or apricot jam (adds signature sweetness)
• 2 tbsp raisins (optional but traditional)
• ½ cup beef broth or water
• Optional: 1 small peeled apple, grated
• Chopped fresh cilantro for garnish

Instructions:

1. Sauté aromatics
2. Add spices
3. Brown the meat
4. Add sweetness
5. Adjust & serve

Sri Lankan Coconut Lentil Curry (Parippu)

Parippu is known for its simple and bold flavors. This Sri Lankan curry is a staple and quick to make. Red lentils cooked in coconut milk, turmeric, and garlic, then tempered with a mix of mustard seeds, dried chilies, curry leaves, and onions.What makes it unique is the final “tadka” or tempering, which infuses the curry with smoky, toasted spice flavors. It’s hearty, vegan, gluten-free. This is a fantastic curry to meal prep that stores well and offers a mix of flavors unlike any other dishes.

Tip: Freeze in portions — it keeps well.

Ingredients:

• 1 cup red lentils (masoor dal), rinsed well
• 1 can (13.5 oz) coconut milk
• 1½ cups water (adjust as needed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ tsp ground turmeric
• ½ tsp chili powder (adjust to taste)
• Salt to taste

For the tempering (tadka):

• 1 tbsp coconut or vegetable oil
• ½ small onion, thinly sliced
• ½ tsp mustard seeds
• 1 dried red chili (broken in half)
• 6–8 curry leaves (optional but traditional)

Instructions:

1. Cook lentils
2. Add coconut milk & spices
3. Make the tempering
4. Combine & finish

Advanced Curry Meal Prep

1. Choose a Base Curry

Pick one or two curry types that share overlapping ingredients (like onion, garlic, or coconut milk) to streamline prep.

2. Double or Triple the Recipe

Most curry recipes scale up well. Make a big pot and divide it into servings.

3. Use Durable Containers

Store curry in BPA-free containers or mason jars. Use glass if you’re reheating in the microwave.

4. Cook Separate Carbs

Store rice, naan, or roti separately to avoid sogginess. Brown rice, basmati, or even quinoa are good options.

5. Freeze for Later

Most curries freeze well for up to 2–3 months. Just avoid adding fresh herbs or dairy (like yogurt) before freezing — add those when reheating.

6. Label and Rotate

Write the date and type of curry on the container to avoid freezer mysteries.

Our Own Curry Recipes