A freezer-friendly Indian green curry built for Souper Cubes and sous vide reheating. Rich coconut milk base with warming green curry spices, tender pulled chicken, and hearty chickpeas.

INGREDIENTS

• 2 tablespoons olive oil or coconut oil

• 1 pieces yellow onion, diced

• 2 tablespoons garlic ginger paste (or 4 cloves garlic + 1" ginger, minced)

• 2.5 teaspoons Indian green curry powder

• 14 ounces diced tomatoes, canned

• 14 ounces coconut milk, full fat

• 0.5 cups chicken broth

• 15 ounces chickpeas, canned (drained and rinsed)

• 1 cups frozen peas

• 3 cups pre-pulled rotisserie chicken

• 3 cups baby spinach

• 1 tablespoons lemon or lime juice

• 1 teaspoons salt

STEPS

1. Sauté onion: Heat 2 tablespoons olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add 1 pieces yellow onion, diced and cook, stirring occasionally, until softened and translucent, about 6-8 minutes.

2. Bloom the spices: Add 2 tablespoons garlic ginger paste (or 4 cloves garlic + 1" ginger, minced) and 2.5 teaspoons Indian green curry powder to the pot. Stir constantly and cook for 1-2 minutes until fragrant. The spices should sizzle in the oil — this step is key for developing deep flavor.

3. Build the sauce: Pour in 14 ounces diced tomatoes, canned and stir to deglaze the pan, scraping up any bits from the bottom. Add 14 ounces coconut milk, full fat and 0.5 cups chicken broth and stir to combine. Bring to a gentle simmer.

4. Add chickpeas and simmer: Add 15 ounces chickpeas, canned (drained and rinsed) and stir to combine. Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

5. Add chicken and peas: Add 3 cups pre-pulled rotisserie chicken and 1 cups frozen peas to the pot. Stir to combine and cook for 3-4 minutes just until warmed through. Do not boil hard — you just want everything heated gently.

6. Wilt spinach and finish: Add 3 cups baby spinach in large handfuls, stirring after each addition until wilted. Remove from heat. Stir in 1 tablespoons lemon or lime juice and season with 1 teaspoons salt to taste.

7. Portion and freeze: Ladle generously into Souper Cube molds, making sure each portion gets plenty of sauce. Leave a little headspace for expansion. Let cool to room temperature before placing in the freezer. Freeze overnight until solid, then pop out and vacuum seal.

8. Reheat via sous vide: From frozen: sous vide at 165°F for 45 minutes. From thawed (overnight in fridge): 165°F for 30 minutes. Serve over freshly cooked rice or naan.

NOTES

Taste your green curry powder before cooking — if it's mild, feel free to bump up to 3 tsp or add a pinch of cayenne. If it's already hot, start with 1.5 tsp and adjust.

The curry should look slightly saucier than you want the final result — it thickens a bit as it cools and melds further after freezing. If it looks too thick before portioning, add a splash more broth.

This recipe is easy to double if you want to fill more Souper Cube molds in one batch — just use a larger pot.

Rice is best made fresh. The curry reheats beautifully on its own and the rice only takes 20 minutes alongside the sous vide finish.