Year 5 and 6 have been creating vegetable and chick pea curry. Here are some of the quotes about what we thought:
‘Amazing…awesome…surprisingly nice…I don’t usually like curry…this curry is the best…really, really enjoyed this.’
In conclusion, this is a quick, easy and flavoursome recipe so we encourage you to try it yourself. If you don’t like some of the ingredients, you can change them. Next time, we might add extra spice, chicken, tomato, quorn, peas or sweetcorn. We hope you enjoy this as much as we did.
Vegetable curry
Ingredients
- 1 onion
- 1 pepper
- 1 courgette
- 150g mushrooms
- 1 clove garlic
- 1x15ml spoon oil
- 2x15ml spoons curry paste
- 2x15ml spoons tomato puree
- 200g chickpeas, canned (drained)
- 1 can coconut milk (reduced fat)
Method
- Peel the onion
- Slice the mushroom, courgette and pepper
- Heat the oil in a saucepan and fry the onion, garlic, mushrooms, pepper and courgette for 5 minutes
- Stir in the curry paste, tomato puree, chickpeas and coconut milk
- Simmer for 20 minutes
- Serve with rice and / or naan bread.