Potato curry

Season:

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
• scales
• wooden spoon
• colander
• grater
• juicer
• serving plates

• 600 g potatoes
• salt
• 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

• 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.