How do you guys manage multiple portions of the same curry? From what I understand, doubling up ingredients to make multiple portions is a big no-no.

Presumably, you would do one after the other (how would you keep the first warm without it drying up?).

Advice would be appreciated.

This may be a stupid question, but does the water used in step 1 (cover ingredients with water) come out of the specified 1 - 1.5ltr?