Keltainen curry, iso määrä / Yellow curry, big batch

HUOM. kaksi määrää. 

Keltainen curry, iso määrä (sopiva?)

(Curryä 4,5L++??)

1jar keltainen currytahna (Pirkka)
2-3rkl jauhettu korianteri
2tl juustokumina, jauhe
2tl valkosipulijauhe
2rkl sitruunaruoho, kuivattu

0,5dl kuivattua sipulia tai 2 pientä sipulia kuutioituna

3rkl ruohosipulia, kuivattu

pippuria, jokunen rouhaisu myllystä

2 kasvisliemikuutiota

2x250ml (=500ml) kookosmaitoa

2dl+ vettä

2 pientä/keskikokoista myskikurpitsaa (tai korvaa muulla kurpitsalla/bataatilla)

3x 300g = 900kg kukkakaalia (tai parsakaalia & osa perunaa)

2 fenkolia

2 laatikkoa kik-herneitä tai papuja (2x 380-400g)

Keltainen curry, liian iso määrä 7-10L?

(Curryä 6,75L-10L)

1,5prk keltainen currytahna (Pirkka)
4-6rkl jauhettu korianteri

3tl juustokumina, jauhe

3tl valkosipulijauhe
3rkl sitruunaruoho, kuivattu

0,75dl kuivattua sipulia tai 2 sipulia kuutioituna

4,5rkl ruohosipulia, kuivattu

pippuria, jokunen rouhaisu myllystä

3 kasvisliemikuutiota

3x250ml (=750ml) kookosmaitoa

3dl+ vettä

3-3,3kg myskikurpitsaa (n. 2 isoa / 3 pientä) (tai korvaa muulla kurpitsalla/bataatilla)

4x 300g = 1,2kg kukkakaalia (tai parsakaalia & osa perunaa)

3 fenkolia

3 laatikkoa kik-herneitä tai papuja (3x 380-400g)

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Yellow curry

(Makes about 4,5L??)

1jar Yellow curry paste (Pirkka)
2-3tbsp coriander, ground
2teasp cumin. ground
2teasp garlic powder
2tbsp lemon grass, dried

0,5dl dried onion (or sub with 1-1,5dl fresh diced onion)

3tbsp chives, dried

sprinkle pepper

2 veggie stock cubes

2x250ml coconut milk

2dl+ water

2 smallish/medium butternut squash (myskikurpitsa) (or sub with pumpkin / sweet potato)

3x 300g = 900g heads cauliflower (or sub with broc and potato)

2 fennels

2 boxes beans (2x 380-400g)

Method

1. Chop all vegetables into mouth-size pieces. Dice onion if using fresh onion.

2. Add spices and curry paste to a large pot. Add some oil. If using fresh onion, add them to the pot as well. Fry until onions soften. (if using broccoli, also add the chopped stem now)

3. Add fennel and fry for a moment.

4. Add coconut milk, stock cubes and water. Mix well and bring to a boil.

5. Add chopped vegetables and mix well. Cook until vegetables are done, occasionally stirring.

6. Add drained & rinsed beans and mix well.

Ratatouille, iso määrä / big batch

Ratatouille, iso määrä

Käännös pyydettäessä.

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Ratatouille, big batch

(Makes 10L)

23 cloves garlic

4 onion

5-6 capsicum (or 2 capsicums, 5 carrots)
4 zuccini
4 eggplant

6x500g chopped tomatoes (tomaattimurska)
130g tomato puré
(water to rinse tomato boxes)
7 tbsp thyme

7 bay leaves
2-3tbsp salt
pepper

1,7-2L cooked/tinned beans

Method

1. In a 10L pot fry the onion and garlic in some oil.

2. Add capsisum, eggplant and zuccini. Fry until the vegetables soften slightly.

3. Add remaining ingredients apart from beans. Let simmer until vegetables are cooked. Does not need constant stirring.

4. Add beans and stir well.

You can eat this as it is, or serve with rice or quinoa (cook about 1dl per person), or eat on some baguette or use as a dip. 

Vegaaninen punainen thai curry, iso määrä / Vegan Red Thai Curry, big batch

Vegaaninen punainen thai curry, iso määrä

Käännös pyydettäessä.

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Vegan Red Thai Curry, big batch
(serves 10-14 with rice)

10tbsp (1,5 jar) red curry paste (13,5tbsp = 2jars is preferred!)

5tbsp grated ginger (or sub 5teasp ground ginger)

10 cloves garlic, minced

5 small onions, diced

3 medium broccoli, chopped
1 medium cauliflower, chopped
10 medium to large carrots, chopped into thin sticks or half coins

2L coconut milk

2,5cups water

1kg chic peas, dry (&soaked&cooked)

optional add-ins

2,5tbsp honey

5tbsp tamari

3tbsp rice vinegar

Method

1. Soak chic peas overnight. Drain and add fresh water. Boil for about 45min, until cooked. Drain.

2. Heat the curry paste, ginger, garlic and onion in a large pot (10L). Use oil or a bit of water so they don't burn to the pot.

3. Add vegetables. Fry for a moment.

4. Add coconut milk and water. Simmer until vegetables are cooked.

5. Add chic peas and stir well.

6. Add the optional add-ins, if desired. Mix well.

Serve with rice (cook about 1dl basmati rice per person, or 0,9dl jasmine). This curry keeps for 5-6 days refrigerated.