Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: carrot, lemon, coriander, mint, onion, orange
Recipe source: Stephanie Alexander Kitchen Garden Foundation
- metric measuring cups & spoons
- small frying pan
- mortar & pestle
- large saucepan
- Food processor
- serving bowls
- 3 carrots, chopped into 3 cm chunks
- 1 tsp coriander seeds
- 1 tsp fennel
- 1 tsp ground cardamom
- 1 tsp garam masala
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- Juice of 1 lemon
- Zest of an orange
- Salt, to taste
- Freshly ground black pepper
- 2 tbsp yoghurt
- 1 large handful coriander leaves, finely chopped
- 1 small handful mint leaves, finely chopped
|What to do
- Set out your equipment and ingredients.
- Put the saucepan of water on the stove to boil. Cook carrots in boiling water until tender (about 10 minutes).
- Dry-fry the coriander seeds over medium-high heat until aromatic, then add to the mortar. Grind with the pestle to a fine powder.
- Dry-fry the fennel seeds over medium-high heat until aromatic, then add to the mortar. Grind with the pestle to a fine powder.
- Cook the onion in the olive oil in the medium frying pan over medium heat until translucent, then add the food processor.
- Drain the carrots and add to the food processor.
- Add the spices and orange zest to the food processor and puree all the ingredients until smooth.
- Season with salt and pepper. Add yoghurt, lemon juice and coriander leaves and mix through.
- Spoon onto your serving bowls, and sprinkle with mint.