Tuesday, 11 November 2014

Cooking Curry with the Preps

This semester, the Preps have been learning about India. One of the things that we have been discussing is Indian food and this week we made a yummy curry and ate some pappadums. All of the students tried our curry and many came back for seconds. Below you will find some pictures of this experience and also the recipe we used (just incase you would like to use it at home), that was provided to us by one of the Prep parents (thank you). Many of the Preps have told us that they have now had curry at home and we would love for parents to post their recipe below so we can discuss the different ingredients used.

Mild Veggie Curry

                ½ cup  Potato (diced to ~ 1cm)
                ½ cup Butternut pumpkin (diced to ~ 1cm)
                ¼ cup Tomato (chopped)
                ¼ cup Onion (chopped)
                1Tbsp Light Olive oil
                1 tsp cumin (seeds ground)
                1 tsp coriander (seeds ground)
                Fresh Thyme
                Fresh Bay leaves
                Fresh Curry leaves

Put olive oil, cumin and coriander in pot and heat.
When spices start “bubbling’ quickly add all the veggies, thyme, bay leaves, curry leaves and mix
Add ~1/2 cup of water, bring to boil and turn stove to low.
Cook for ~20 minutes or until veggies are tender and have the desired consistency of the sauce
Salt to taste.
Serve with pappadums and/or rice

Serves: 3 children

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