As many of you know, part of Clever Belly's mission is to empower children to learn how to make their own food. One of my proudest moments as a mother was the day my son made an omelette, from scratch, on his own. I knew from that day forward that he had the skills to feed himself... I won't talk about the washing up part, it's a work in progress :)
This week I have the pleasure of working with the Mount Barker Library in their school holiday program where children have the opportunity to cook a delicious pumpkin and chickpea curry, make naan bread and whip up a cucumber raita. This will all get served on a bed of rice and be gobbled down quicker than it takes to make.
The children will make everything from scratch...grinding the spices, kneading the dough and rolling the Naan bread as well as grate the cucumber for the Raita. This will be a great opportunity for some fun to be had and some mess to be made.
The curry recipe I've made many times at the school I work at and every time it's a hit.
I hope you enjoy making it at home as much as the kids do at school.
Chickpea, Pumpkin and Potato Curry
This will serve 4-6 people
1 medium brown onion- coarsely chopped.
1 cloves of garlic- finely chopped
2cm piece of ginger- finely chopped
1 Tablespoons Vegetable oil
3/4 teaspoon tumeric (ground)
½ teaspoon cumin seed
1 1/2 teaspoon coriander seed
250g chickpeas (pre cooked)
250g pumpkin, peeled, seeded and diced
250g potato, peeled and diced
1 teaspoon of salt
300g of tomato- cut into dice (or 1 tin of tomatoes)
1/2 cup coconut cream
6 bokchoy leaves- washed and cut into strips.
Coriander leaves to garnish
Simple Naan Bread
This makes 4-6 naan bread.
1 teaspoon of dried yeast
1 teaspoon runny honey
45 g butter- melted
250 g strong white bread flour , plus extra for dusting
3 heaped tablespoons natural yoghurt
Makes 1.5 cups.
1 Lebanese cucumber, halved lengthways
1 cup Greek Style Yoghurt
2/3 cup fresh mint leaves, finely chopped
Remove and discard seeds from cucumber. Finely chop half the cucumber. Grate remaining half.
Combine yoghurt, mint, chopped and grated cucumber in a bowl. Season with salt and pepper. Spoon into a serving bowl.