Curries! It’s easy to make a huge pot that will last several meals. They freeze and reheat well; in fact, I actually find curries to taste better after the first day as the flavors have had time to mingle. I’m Thai and my favorites to make and freeze are yellow, red, and green curry. I don’t follow any recipes exactly and tend to use different veggies depending on what I have on hand but this author has some great ones to get you started. Some things to note: 1. it’s not necessary at all to make the curry paste from scratch (I use the tinned/boxed paste 99% of the time), and 2. keep an eye on any ingredients that are at risk of getting mushy (potatoes and eggplants for example) and consider setting aside the freezer portion before it’s all the way done.

Another favorite make ahead meal for me is five spice braised stew. This is another one that works really well because the eggs are so much more flavorful after having absorbed the liquid over time. Here’s a recipe, it’s more involved than the curries imo but you can simplify it by purchasing five-spice packets instead of the individual spices and skipping some of the sauces. You can also sub other meats for the pork or even skip the meat. Bamboo in particular tastes really nice braised.