The perfect Sishebo is hearty, delicious and full of flavour. Because it’s so good, you’ll usually make a large pot brimming with tasty ingredients. In a lot of instances, you might cook larger portions if intending to freeze the leftovers to use for another meal later in the week, or for an easy lunch. However, you may sometimes want to change up your Sishebo and create a whole different meal – making your scrumptious stew more versatile and amazing than it already was!
The number one difference between a Sishebo and a curry are the spices, as well as the initial preparation of the meal. Here are some tips to turn your Sishebo into a curry chop, chop:
Now that you’ve transformed your Sishebo into a spicy curry, all that’s left to do is to transfer it into containers for freezing. It is best to wait until your curry has cooled before you put it into the freezer or fridge in its container. Purchase a good set of microwavable containers in various sizes so that you can remove from the freezer, allow to thaw and then heat up without dirtying too many dishes.
The next time that you’re craving a curry and want to cook one from scratch, check out our range of delicious and easy curry recipes.