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|Season: Autumn/ WinterDifficulty: Easy
Serves: 6 at home or 24 tastes in the classroom
Fresh from the garden: potatoes, onions, green chilli, coriander, lemon
Recipe source:Majura Kitchen Garden
- metric measuring spoons & cups
- chopping boards & non-slip mats
- medium knives
- medium heavy based saucepan
- wooden spoon
- serving plates
- 600 g potatoes
- 2 tablespoons canola oil
- 1 teaspoon mustard seeds
- 1 onion
- 1 fresh green chilli
- 2 cm long piece ginger
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1½ teaspoons salt
- 2 tablespoons chopped coriander or mint
- ¼ cup water
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
|What to do
- Set out your equipment and ingredients.
- Peel potatoes and chop into 2 cm dice.
- Peel and dice onions.
- Put on the plastic gloves then cut the green chilli lengthways and remove the seeds and finely chop.
- Peel and grate the ginger.
- Chop the coriander.
- Heat the oil in a heavy base saucepan over medium heat and add the mustard seeds; they will start to pop after a few seconds.
- Add the onion, stir to mix, and cook for about 5 minutes until translucent.
- Add the chilli, ginger, turmeric, paprika, salt and coriander and cook for 1 minute.
- Add the potato and stir.
- Add the water and cook with the lid on over medium heat for 15 minutes, stirring occasionally to prevent the curry sticking to the bottom of the pan.
- Add the garam masala and lemon juice and cook for another 5 minutes.
- Serve with flatbreads or rice.
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