Hi,

How long is it safe for leftover vegetable curries? Lets say if i make a plan like this and see if it is still safe as i make curries for myself. I make a batch of a full recipe of a vegetable curry variations at suppertime, dish out a portion for a supper meal. Then for the next four days I have the leftovers for lunches, and maybe an extra day in case like maybe need to go out for lunch in those four days. Is that still edible? And as you can imagine, it will be alot to make each time if I am to make it fresh!, and I do love fresh organic foods, but it will be easier if I can just make it like one full recipe version and put them in air tight containers for next use. I will list six vegetable curries that I like to make and often with roti bread.

Potato and cauliflower

Potato and zucchini

Potato alone

Potato and cabbage

Potato and peas

Potato and eggplant.

I thought it will be easier just make it all in one pan of one of the veggie dishes above and then save them for lunches. But if they are to be eaten in shorter time periods, I can try to experiment with that. Just you know, it is so much easier, just chop a whole onion, a hot pepper, some garlic, and add the curry spices and throw in the chopped potatoes and a veggie, and let it cook till done. But if there are tips to make things better and easier, let me know! It is like so much easier like chop the whole cauliflower at one time and it is the full recipe and it is done and save leftovers to reheat on pan, add a bit of salt, and warm up the roti bread and have a lunch.

Thank you so much for your time and I look forward to hearing from you. You have a great website!

Regards

Sam.

Hello Sam

This is the type of question that will benefit from input by others. I have many knowledgeable regulars herelets hope you get many replies.

As far as I am concerned, how food stays in the fridge depends upon how good your fridge (how well it controls temperature) is, where you live (things go bad much faster even in a fridge in hot countries) and whether you reheat only single portions or the whole lot each time (it is better if you only heat a portion required!

Speaking purely anecdotally, not scientifically, my vegetable dishes left over from parties (I normally cook fresh) last well for 4-5 days in the fridge. I do however make sure that they are not lying around after the party and put into the fridge fairly promptly.

You know, it is quite easy and quick to make vegetable bhajies fresh. So I suggest that you don't make big portions of a single dish, cooked in the same style, but try different recipes for different vegetables on different days. You could make for a couple of days, but not the same basic dish for the whole week.

Hope this helps?

Mamta

I'm not the best to ask as I'll eat anything ! lol

As a general rule if some curry is left (it happens sometimes) we consider if we are going to use it in the next couple of days. If we are then it goes in the fridge, if not it goes in the freezer.

Other things might also come into account as well, if the veg/meat was on its last legs before making the curry we won't want to keep it for much more than a day.

My new found way of using up leftover curry is getting some puff pastry (shop bought in the freezer for those unexpected dishes)

Roll out the pastry, mix some leftover rice and curry and fill the pastry, fold and seal, cook in oven until golden (follow packet instructions)

Curry Pasty

then eat it cold at work from your bait box :-)

Steve

call it whatever you like, but please don't call it a pasty. Pasty made with puff pastry? No. Beef skirt, onion, swede, potato, salt and pepper, and shortcrust pastry.

Might as well call it a samosa, made with philo pastry.

Lapis a pasty is a flat pie made with one of several pastry types, with any manner of filing, you are confusing it with "Cornish" pasty which is a specific type.

:-)

Steve

I come from Devon, so I was describing a Devon pasty (crimped along the top, Cornish is crimped along the side).

These are the only pasties, all others are just called pasties. Flaky pastry indeed!

LOL!

oh no, crimped along the top is a torpedo around here ! LOL

Steve

We do the same as Steve: we leave small amounts of leftovers in the fridge, but if there's enough to make a serving for one or two people, it goes in the freezer, so that it can be re-heated in the evening during the working week, when time presses.

Much Indian food, when heated up the next day, somehow tastes even better.

I hate throwing food away, so we often do dishes made from leftovers. With a few bits and pieces of chicken and other meats, we do Singapore noodles, or risotto. Guinea fowl is great for leftovers: we do a breast each in one kind of sauce for one photo, then a leg each in a different suace for another dinner, and then peel all remaining meat off the carcass for risotto at lunchtime: three meals from one bird!

Phil

Phil "for one photo" ? I presume you mean "meal" ...does this mean you take photos of everything as well ?

Steve