|In class we use whatever vegetabes are available in the garden for this curry – it’s pretty versatile. Sometimes the combination consists of pumpkin, broccoli and silverbeet, whilst in other classes we have used potatoes, carrots and kale. Aim for 500 – 600 g of vegetables.
Type: Big dishes
Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: carottes, potiron, pommes de terre, silverbeet
Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Cooking with Kids
- metric measuring spoons and cups
- chopping boards & non-slip mats
- knives – 1 medium, 1 large
- bowls – 1 small, 1 medium, 1 large
- small non-stick frying pan
- mortar & pestle
- large non-stick frying pan with lid
- wooden spoon
- salad spinner
- tea towel
- serving plates
- 2 carottes
- 2 pommes de terre
- 200 g de potiron
- 1 oignon
- 5 cm piece fresh ginger
- 2 gousses d’ail
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- ½ teaspoons chilli flakes
- 6 curry leaves
- ½ teaspoon ground turmeric
- ¼ cup extra-virgin olive oil
- 400 g can chopped tomatoes or 6 fresh
- big bunch silverbeet
- 6 stems coriander
- 10 stalks parsley
- sea salt
|What to do
- Set out your equipment and ingredients.
- Soak the coriander in a small bowl of water.
Chop the vegetables
- Éplucher et hacher les carottes, pommes de terre et potiron into 2cm cubes and place in the large bowl.
- Éplucher et hacher les oignon, ginger et l’ail, and place in the medium bowl.
Prepare the spices
- Heat the small frying pan over medium heat. Dry roast the cumin seeds in the pan until they smell fragrant. Tip the seeds into the mortar.
- Dry roast the coriander seeds in the same pan until they smell fragrant. Add these to the mortar.
- Dry roast the mustard seeds in the same pan until they smell fragrant. Add these to the mortar.
- Crush the seeds to a coarse powder using the pestle. Add the chilli flakes, crumbled curry leaves and turmeric to the crushed spices and stir to combine.
Cook the vegetables
- Heat the oil in the large pan over medium heat and tip in the onion, ginger and garlic. Fry, stirring with the wooden spoon for a few minutes until softened.
- Add the crushed spices, the cubed vegetables and tomatoes.
- Stir with the spoon to combine and add just enough water to barely cover.
- Cover tightly with the lid and reduce the heat to a simmer. Cook for 25 minutes.
Prepare the silverbeet & herbs
- Meanwhile, separate the silverbeet leaves from their stems by slicing along each side of the thick central stem. Place the stems in the compost bucket.
- Rinse the leaves and dry in the salad spinner.
- Roll the leaves into a loose bunch, then shred with the large knife. Place the shredded leaves in the bowl used to hold the onion.
- Lift the coriander from its soaking water.
- Rinse the parsley. Dry the herbs in the tea towel and chop.
Finish the curry
- When the timer goes off, check the vegetables are cooked and taste for salt. Add the silverbeet leaves, cover and cook for another 5 minutes.
- Transfer the hot curry to the serving bowls. Sprinkle with chopped parsley and coriander over the top.