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
2 pommes de terre
200 g de potiron
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
What to do
Set out your equipment and ingredients.
Soak the coriander in a small bowl of water.
Chop the vegetables
Éplucher et hacherles carottes, pommes de terre et potiron into 2cm cubes and place in the large bowl.
Éplucher et hacherles 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.