I would say this makes AT LEAST 8 servings- though honestly I think you could get 16 out of it (divided 16 ways its about 2 pts per bowl plus rice). DF and I each ate a big bowl, I gave parents two big bowls, Made three lunches and have at least 4 servings in the freezer- suffice it to say it makes ALOT!

Curry Sauce:
1 large stalks lemongrass
4 large garlic cloves, coarsely chopped
2 tsp turmeric
6 whole star anise
4 cups skim milk
1/2 tablespoon Thai red curry paste (be careful its HOT!)
4 Tbsp sweet curry (powdered spice kind, not paste)
1/4 cup Asian fish sauce
2 Tbsp Cornstarch
1 1/2 tablespoons sugar
1/2 teaspoon salt
2 tablespoon creamy peanut butter 1/4 cup of shredded coconut

Vegetables

1 (big) can whole tomatoes
2 1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash)
1 peeled sweet potato (1 lb)
1 chopped sweet onion (1 lb)
1 chopped red bell pepper (1 1/2 medium)
1 chopped green bell pepper (1 1/2 medium)
3 small yellow-fleshed potato such as Yukon Gold (3/4 lb)
10 baby carrot (6 medium)
1 1/2 cups trimmed and halved fresh green beans (6 oz)
a few chopped roasted peanuts (2) for garnish
Cilantro chopped for garnish.

Basically, I bruised the lemon grass, whisked all the sauce ingredients to make a sauce, and allowed to bubble and thicken. Meanwhile I chopped all the veggies and threw them in a pot. They simmered over a low heat for probably about an hour, then I served the curry stew over brown rice and ate. YUM! The peanut butter sounds weird but it lends a very rich taste to the curry.