Think of your freezer as more than just a place for ice cream and frozen peas.
It’s your back-up dinner plan, your budget stretcher, and your secret weapon against food waste, all in one, writes Love Food Hate Waste.
Freezing food is one of the easiest ways to make the most of what you buy. From leftovers to excess fruits and vegetables, you can save them from ending up in the bin. Pop leftovers straight in the freezer, and you’ve instantly saved a future meal. The same goes for ingredients, whether it’s reduced to clear meat, a glut of seasonal veggies, or bread that’s on its last day. Freezing gives you more time to use what you have, rather than rushing (or forgetting) and wasting it.
It also makes a real difference to your wallet. Buying in bulk or taking advantage of specials is only a saving if you actually use the food. Your freezer lets you lock in those savings for later. Cook once, freeze half, and suddenly one meal becomes two or three. Over time, those small actions add up to fewer takeaway nights, and less money spent replacing food you didn’t get around to using.
If you’re not sure where to start, now’s the perfect season to lean into batch cooking. A couple of hours in the kitchen on a quiet afternoon can set you up for weeks ahead. Think hearty, freezer-friendly meals like soups, stews, curries, and chilli mix. A big pot of creamy pumpkin soup, rich bolognese or a vegetable stalk and kumara curry can be portioned out and frozen, ready to reheat on a cold night when energy and motivation for cooking is low. Dishes like lasagne, shepherd’s pie, or dhal freeze beautifully and make comforting, no-fuss dinners.
It’s not just full meals, either. Cooked rice, quinoa, and even roasted vegetables can be frozen in portions to speed up weeknight cooking. Overripe bananas can be peeled and frozen for smoothies or baking. Herbs can be chopped and frozen in a little oil using ice cube trays, ready to drop straight into a pan. Even grated cheese can go in the freezer, saving you from throwing out the last handful in the bag.
A few simple freezer hacks can make all the difference. Try freezing food in flat portions in sealed reusable bags or airtight containers, this saves space and helps things defrost faster. Label everything with what it is and the date, so there’s no mystery meals and UFOs (unidentifiable frozen objects) lurking at the bottom. And if you can, keep a small “eat me first” section in your freezer for older items, so nothing gets forgotten.
Most importantly, shift how you think about leftovers. Instead of seeing them as something you have to eat the next day, think of them as future you’s solution to a busy evening. A single portion of last night’s dinner can become an easy lunch weeks later. That half pot of soup can be a lifesaver when you don’t feel like cooking.
Winter often brings a desire for comfort, warmth, and simplicity and a well-stocked freezer delivers all three. By getting into the habit of freezing what you don’t need right away, you’re not just saving food from the bin. You’re saving time, reducing stress, and making your grocery budget go further.
So next time you’re about to toss those leftovers or wonder if you’ll get around to using that extra veg, remember to freeze it to help future you.
Vege stalk and kumara curry
Ingredients
500g kumara peeled and chopped in chunks
2-3 vege stalks, cauliflower, broccoli - include washed leaves and stems if you have them, finely chopped or blitzed in a food processor
½ Tbsp oil
1 onion, chopped
2 cloves garlic, crushed
1 Tbsp fresh ginger
1 Tbsp lemon grass, finely chopped or use lemongrass paste (optional)
3 Tbsp red curry paste
1 can coconut milk
2 Tbsp soy sauce
1 Tbsp tomato paste
¼ cup crunchy peanut butter
½ Tbsp brown sugar
2-3 cups cooked chicken, shredded - (optional)
Coriander, peanuts and rice to serve
Method
1. Place the vegetable stems in a microwave container with a splash of water and microwave on full power for 4 minutes.
2. In a large frying pan heat the oil.
3. Add the onion, garlic, ginger, lemongrass and curry paste.
4. Cook for 2-3 minutes then add drained stalks and stems.
5. Pour in coconut milk, add kumara, soy sauce, tomato paste and peanut butter.
6. Cover and simmer till veg is tender.
7. Add sugar to taste, stir in chicken if using and heat through.
8. Serve with rice, sprinkled with coriander and peanuts.
Tips
• If using coriander, chop up the stems and add them in step 1.
• Use the kumara peels to make kumara chips.
• If you don’t have red curry paste, you can substitute for another curry paste which you do have.
• If making a vegetarian curry replace the cooked chicken with 1 cup of red lentils but add in Step 5. You may need to add an extra cup of water.
