Vegetable Curry

April 25, 2019

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:

  1. In a medium/hot skillet (dry, no oil) toast the coriander, cardamom, mustard seeds, peppercorns, and cumin until fragrant – about 1 minute.

  2. 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.

 

 

Brown Rice

 

Rice Ingredients:

1 C. Rice

2 ½ C. Water

1 t. salt

 

Directions for Rice:

  1. Add the rice, salt and water to the pot. Bring to a boil.

  2. 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

 

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:

  1. 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.

  2. 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.

  3. Add the greens and season with salt and freshly ground pepper.

  4. Serve over Brown Rice.

     

     

     

     

     

     

     

     

     

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