Our secret to meal prep! 1 hour to make 3 dishes and 12 healthy plant-based meals 💯

Ingredients

• 2 Onion (large, peeled and quartered)
• 4 Garlic Cloves (peeled)
• 2 Carrot (peeled and diced)
• 2 Celery Stalks (chopped)
• 1 Red Bell Pepper (seeded and diced)
• 2 tablespoons Olive Oil (extra‑virgin)
• 2 cups Coconut Milk (full‑fat, canned)
• 2 teaspoons Turmeric Powder (ground)
• 1 tablespoon Fresh Ginger (peeled and minced)
• 1 tablespoon Lemon Juice (freshly squeezed)
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper (freshly ground)
• 6 cups Fresh Spinach (washed and roughly chopped)
• 2 tablespoons Red Curry Paste (store‑bought, mild)
• 1 tablespoon Soy Sauce (low‑sodium)
• 1 teaspoon Maple Syrup
• 14 ounces Firm Tofu (pressed and cubed)
• 1 cup Canned Black Beans (drained and rinsed)
• 1 cup Canned Chickpeas (drained and rinsed)

Instructions

1. Prepare Aromatics

   Place onion, garlic, carrot, celery, and red bell pepper into the Pixie Chopper and pulse until finely chopped (about 10 seconds). Transfer to a bowl.

   Time: PT5M

2. Fry Aromatics

   Heat olive oil in a large skillet over medium heat. Add the chopped aromatics and sauté for 5‑7 minutes, stirring occasionally, until softened and fragrant.

   Time: PT7M

   Temperature: Medium heat

3. Make Golden Coconut Turmeric Sauce

   In a saucepan, combine coconut milk, turmeric, minced ginger, lemon juice, salt, and pepper. Bring to a gentle simmer over medium‑low heat for 5 minutes, stirring frequently.

   Time: PT5M

   Temperature: Medium‑low heat

4. Sauté Spinach (Sag‑Style)

   In the same skillet used for aromatics, add a drizzle of olive oil if needed and toss in the fresh spinach. Cook for 2‑3 minutes, stirring, until wilted. Season with a pinch of salt.

   Time: PT3M

   Temperature: Medium heat

5. Prepare Thai Red Curry Sauce

   In a clean saucepan, whisk together red curry paste, coconut milk, soy sauce, maple syrup, and a squeeze of lime (optional). Simmer for 5 minutes, stirring, until the sauce is fragrant and slightly thickened.

   Time: PT5M

   Temperature: Medium heat

6. Assemble Base Veg Portions

   Divide the fried aromatics (the veg base) evenly among the 12 freezer molds, filling each about one‑third full.

   Time: PT5M

7. Add Protein Toppings

   Top four molds with cubed tofu, four with black beans, and four with chickpeas. Press gently to embed the protein into the veg base.

   Time: PT5M

8. Pour Sauces

   Drizzle the golden coconut turmeric sauce over the tofu‑topped molds, the sautéed spinach over the black‑bean molds, and the Thai red curry sauce over the chickpea molds. Ensure each portion gets about 2‑3 tablespoons of sauce.

   Time: PT5M

9. Freeze

   Place the filled molds flat in the freezer. Freeze for at least 4 hours or until solid. Once frozen, pop the portions out and store in a zip‑top freezer bag or airtight container.

   Time: PT4H

10. Reheat (When Ready to Eat)

    Microwave a frozen portion on high for 3‑4 minutes, stirring halfway, until steaming hot. Alternatively, heat in a skillet over medium heat for 5 minutes, covered.

    Time: PT5M

    Temperature: High microwave or medium stovetop

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

30g

Fat

10g

Fiber

8g