Definitions
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| INGREDIENTS | SERVES 12 | SERVES 24 | SERVES 36 |
|---|---|---|---|
| Olive oil | 1 tbsp | 2 tbsp | 3 tbsp |
| Fresh ginger, grated | 1 tbsp | 2 tbsp | 3 tbsp |
| Garlic cloves, crushed | 2 cloves | 4 cloves | 6 cloves |
| Onion, diced | 1 large | 2 large | 3 large |
| Curry paste | 2 1/2 tbsp | 5 tbsp | 7 1/2 tbsp |
| Potatoes, peeled and cubed | 2 medium | 4 medium | 6 medium |
| Carrot, peeled and cubed | 2 medium | 4 medium | 6 medium |
| Pumpkin, peeled and cubed | 1 cup | 2 cups | 3 cups |
| Light coconut milk | 1 cup | 2 cups | 3 cups |
| Crushed tomatoes, canned | 1 x 425g tin | 2 x 425g tins | 3 x 425g tins |
| Reduced-salt vegetable stock | 1 cup | 2 cups | 3 cups |
| Capsicum, largely diced | 1 medium | 2 medium | 3 medium |
| Cauliflower florets | 1/2 cup | 1 cup | 1 1/2 cups |
| Broccoli florets | 1/2 cup | 1 cup | 1 1/2 cups |
| Chopped fresh herbs (e.g. basil/coriander) | 2 tbsp | 4 tbsp | 6 tbsp | Cooked rice | 6 cups | 12 cups | 18 cups |
Method
- Heat oil in large pan, saute ginger, garlic and onion until onion is clear.
- Add curry paste to pan, cook for 1 minute.
- Add potato, carrot and pumpkin to pan sir to coat for 1 minute.
- Add coconut milk, tinned tomatoes and enough stock to cover vegetables, simmer for 10 minutes or until vegetables begin to soften.
- Add remaining vegetables, simmer until all vegetables are cooked, approximately 15 minutes.
- Add chopped herbs before serving with cooked rice.
