Vegetable Curry

vegie curryIn 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.

Season:  Autumn/Winter/Spring

Type:  Big dishes

Difficulty:  Intermediate

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
  • peeler
  • bowls – 1 small, 1 medium, 1 large
  • small non-stick frying pan
  • mortar & pestle
  • mezzaluna
  • 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.


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