Potato curry 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 Equipment metric measuring spoons & cups chopping boards & non-slip mats medium knives medium heavy based saucepan scales wooden spoon colander grater juicer serving plates Ingredients 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 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. Share this:TwitterFacebookLike this:Like Loading...