Chickpea Curry, Naan Bread, Cucumber Raita

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.

Belinda.

Chickpea, Pumpkin and Potato Curry
This will serve 4-6 people

Ingredients:
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

Method:

1. Prepare all ingredients as per list.
2. Using a small food processor or stick blender with bowl attachment, puree garlic and ginger to form a paste.
   
3. Using a frying pan lightly roast cumin and coriander over a low heat until you can smell the spices.
4. Transfer to a mortar and pestle and grind to a fine powder. Alternatively you could use pre ground spice, don’t roast them.
   
5. Heat oil in a large saucepan, add onion and cook stirring for about 10mins or until lightly golden.
6. Add garlic paste, cook stiring for 2 minutes or until fragrant but not coloured.
7. Add ground spices, tumeric and salt to onions and cook stirring for 5 minutes.
8. Add tomatoes and coconut cream, mix well and cook for 10 minutes over a medium heat.
9. Add the pumpkin, potato and chickpeas and cook for a further 10 minutes.
   
10. Add bok choy and cook until it has just whilted.
11.  Serve with Basmati Rice, Naan bread (recipe below), Cucumber Raita and garnish with fresh coriander leaves.
    

 
Simple Naan Bread
This makes 4-6 naan bread.

Ingredients:
 1 teaspoon of dried yeast
 1 teaspoon runny honey
 45 g butter- melted
 250 g strong white bread flour , plus extra for dusting
 sea salt
3 heaped tablespoons natural yoghurt

Method:

1. Using an electric mixer fitted with a dough hook, mix and knead all ingredients on lowest speed for 10-15 minutes until dough is smooth but not sticky.
   
2. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly oiled bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
   
3. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
   
4. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining butter.
5. Place on a plate and cover with a tea towel to keep warm.
   

 
Cucumber Raita
Makes 1.5 cups.

Ingredients:
1 Lebanese cucumber, halved lengthways
1 cup Greek Style Yoghurt
2/3 cup fresh mint leaves, finely chopped

Method:
Remove and discard seeds from cucumber. Finely chop half the cucumber. Grate remaining half.
Step 2
Combine yoghurt, mint, chopped and grated cucumber in a bowl. Season with salt and pepper. Spoon into a serving bowl.