Prep now. Decide later.
Batch all the tedious chopping, measuring and marinating on your schedule, then freeze everything raw.
When dinner comes around, pick whatever you feel like eating and cook it fresh.
The tandoori + bulgogi are ready to pull from the freezer stash for quick dinners.
The butter chicken + tikka are getting turned into 10-portion curries — this week… or next week if I don’t feel like it — then portioned and frozen again as complete meals.
