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Finely chop onions, garlic, ginger, peppers, and carrots (we used the Pixie Chopper to do this in seconds). Heat oil in a large pan, sauté for 8–10 minutes until softened and fragrant. Divide into 3 equal portions – one for each curry.
Add coconut milk, turmeric, curry powder, lime juice, coriander, tamari, maple syrup, salt, and pepper to the Cuisinart Flex Prep blender. Blend until smooth. Stir through the chickpeas and one portion of the sautéed base veg. Simmer for 5 minutes.
Blend spinach, yogurt, garam masala, cumin, chili flakes, tamari, maple syrup, and salt until smooth. Stir through tofu cubes and one portion of the sautéed base veg. Simmer for 5–10 minutes.
Blend curry paste, coconut milk, soy sauce/tamari, and lime juice until smooth. Stir through black beans and one portion of the sautéed base veg. Simmer for 5 minutes.
Allow each curry to cool completely. Portion into airtight containers (4 servings per curry). Label and freeze.
Curries will keep in the freezer for up to 3 months. To serve, thaw overnight in the fridge or defrost in the microwave, then reheat thoroughly until piping hot. Serve with rice, quinoa, or your favourite side.