Casseroles and curries almost always begin with a base of onions, carrots and celery and liquid from either tomatoes or stock. Then, any number of combinations can be added to this base. Add other vegetables, seasoning and some red or white meat and then cook over low heat on the stove or in a moderate oven for at least an hour.

    Chicken curry

    *Can be prepared early *Suitable to freeze
Ingredients 6 serves 25 serves 60 serves
Brown onion 1 small 1 large 2 large
Carrot 1 medium 4 medium 10 medium
Celery sticks 1 2 4
Tomatoes 1 x 800g can 4 x 800g can 8 x 800g can
Olive oil 1/2 tbsp 2 tbsp 3 tbsp
Curry powder 1 tsp 3 tsp 2 tbsp
Pumpkin 1 cup 4 cups 10 cups
Green beans 1 cup 4 cups 10 cups
Zucchini 1 medium 2 medium 5 medium
Chicken thigh fillets 350g 1.5kg 3.5kg
Sultanas 1 tbsp 4 tbsp 8 tbsp
Pineapple 120g 500g 1.2kg
Natural yoghurt 1/4 cup 1 cup 4 cups
Rice (uncooked) 1 cup 4 cups 10 cups

Method

1. Cook rice according to packet instructions.
2. Preheat oven to 180C.
3. Peel and chop onion. Wash and slice carrots and celery.
4. Heat oil in large frying pan over medium heat. Add onion, carrots and celery. Cook gently for 5 minutes.
5. Add curry powder and cook for 1 to 2 minutes.
6. Peel pumpkin. Chop pumpkin, zucchini and beans into bite size pieces. Add to pan and stir for 1 to 2 minutes.
7. Add chicken, canned tomatoes and sultanas to pan. Bring to the boil, then reduce heat and simmer for 1 hour.
8. Serve with steamed rice, chopped pineapple and natural yoghurt.
    This recipe is gluten and egg free

    Litte fingers: Kids can help with choosing toppings and adding them to their plate of curry.


    Beef stroganoff

    *Suitable to freeze
    Top of page
Ingredients 6 serves 25 serves 60 serves
Brown onion 1 small 1 large 2 large
Carrot 1 medium 4 medium 10 medium
Celery sticks 2 4 6
Beef stock (salt reduced) 2 cups 8 cups 20 cups
Olive oil 1/2 tbsp 2 tbsp 3 tbsp
Button mushrooms 250g (1 cup) 1 kg 2.5kg
Small potatoes 200g 800g 2kg
Plain flour 1 tbsp 1/4 cup 1/2 cup
Lean beef strips 400g 1.75kg 4kg
Worcestershire sauce 2 tbsp 8 tbsp 20 tbsp
Tomato paste 2 tbsp 1/4 cup 1/2 cup
Light sour cream 2 tbsp 1/2 cup 1 cup
Pasta (uncooked) 1 cup 4 cups 10 cups

Method

1. Cook pasta according to packet instructions.
2. Peel and chop onion. Wash and slice carrots and celery.
3. Heat oil in large frying pan over medium heat. Add onion, carrots and celery. Cook gently for 5 minutes.
4. Slice mushrooms. Wash and finely slice potatoes.
5. Add potatoes to pan. Cook for 3 minutes.
6. Increase heat to high. Add mushrooms. Cook for 4 minutes, or until tender. Set aside.
7. Sprinkle flour into a shallow dish. Lightly coat beef strips in flour.
8. In non-stick pan, cook beef in small batches until brown.
9. Return beef, onion, potatoes and mushrooms to frying pan. Add stock, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes, or until sauce has thickened slightly.
10. Remove from heat. Stir through sour cream.
11. Serve with pasta, couscous or rice and mixed vegetables.

This recipe is egg free


Vegetable hotpot with couscous

*Can be prepared early * Suitable to freeze (before Greek yoghurt is added)
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Ingredients 6 serves 25 serves 60 serves
Olive oil 1 tbsp 2 tbsp 3 tbsp
Brown onion 1 small 1 large 2 large
Sweet paprika 1/2 tsp 2 tsp 1 tbsp
Tomatoes 1 x 800g can 4 x 800g can 8 x 800g can
Cauliflower 1/2 small 2 small 4 large
Carrot 1 medium 4 medium 10 medium
Zucchini 1 medium 4 medium 10 medium
Potato 2 large 8 large 10 large
Green capsicum 1 4 10
Chickpeas 1 x 400g can 3 x 400g can 4 x 800g can
Low-fat Greek yoghurt 1/4 cup 1 cup 2 1/2 cups
Couscous (uncooked) 1 cup 4 cups 10 cups

Method

1. Cook couscous according to packet instructions.
2. Preheat oven to 180C.
3. Peel and chop onion. Break cauliflower into small florets. Slice carrot, zucchini, potato and capsicum into pieces of similar size.
4. Heat oil in large frying pan over medium heat. Add onion and cook for 5 minutes, until soft.
5. Add paprika, tomatoes, water and tomato paste. Stir and bring mixture to a simmer.
6. Add vegetables and chickpeas to pan. Stir to mix.
7. Transfer to ovenproof baking dish, cover and cook in oven at 180C for 40 minutes (until all vegetables are soft).
8. Stir through Greek yoghurt just before serving.
9. Serve with couscous. Alternatively, use rice, pasta or polenta.