The 6th graders combined the spices, toasted them and pulverized them in a mortar and pestle to make the curry. It turned out amazing!
Vegetable Curry served over Brown Rice
Curry Spice Mix
Curry Spice Ingredients:
1½ t. Coriander Seeds
2 Cardamom Pods
1½ t. Mustard Seeds
¼ t. Black Peppercorns
1½ t. Cumin Seeds
¼ t. Chili Flakes
1½ t. ground Turmeric
Directions for Curry Spice Mix:
In a medium/hot skillet (dry, no oil) toast the coriander, cardamom, mustard seeds, peppercorns, and cumin until fragrant – about 1 minute.
Combine the toasted spices in a mortar and pestle, and add the chili flakes and turmeric. Grind to a powder. This should make approximately 2 tablespoons.
1 C. Rice
2 ½ C. Water
1 t. salt
Directions for Rice:
Add the rice, salt and water to the pot. Bring to a boil.
Cover and cook for 35 - 40 minutes over low heat. When done, turn off the heat and fluff rice. Set aside before serving. Makes 3 cups cooked rice.
Vegetable Curry Ingredients:
2 T. Olive Oil
1 Onion, peeled and diced
2 T. Curry Spice Mix (see recipe for this above)
1 teaspoon salt
3 Carrots, peeled and sliced
4 Potatoes, cooked and diced (if not cooked, just simmer w the vegetables long enough to cook)
1 Cup canned Garbanzo Beans, drained and rinsed
1 Can Coconut Milk
1 Cup Vegetable Stock
1 bunch Greens, (swiss chard, kale, fresh spinach) washed, de-stemmed, and chopped
Directions for Vegetable Curry:
Heat the olive oil in a large pot and add the diced onions and curry spice mix and 1 teaspoon salt. Sauté over medium heat for 3-5 minutes.
Add the carrots, potatoes, garbanzo beans, vegetable stock and coconut milk to the pot. Bring to a boil on high. Then turn down the heat to a medium heat until the potatoes are tender. About 10 minutes.
Add the greens and season with salt and freshly ground pepper.
Serve over Brown Rice.