Vegetable Curry
Serve this up with some rice - ask the adults for help with preparation!
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1 onion
4 cloves of garlic
fresh ginger
1 carrot
1 tin of chickpeas
1 tin chopped tomatoes or passata
1 tin coconut milk
a dash of rapeseed oil
1 tbs of mild curry powder
a handful peas
Method
Carefully cut the onion in half then put the flat side down on your chopping board. Cut each half of onion into thin slices, then cut the slices into small cubes.
Crush the garlic and then very carefully grate the ginger until you have about two teaspoons of grated ginger.
Cut your carrot into small chunks.
Open your three tins to have them ready. Drain the liquid out of the chickpeas.
Ask an adult to heat the oil in a big pan over a medium heat and to add the onion. Fry it with a lid on for about ten minutes until the onion has gone see-through.
Add the garlic and ginger to the pan and stir them in. Add the chunks of carrot and let these all fry with the onion for about three minutes, then stir in your curry powder.
Add the chickpeas, tomatoes and coconut milk to the pan and allow these the bubble way for about twenty minutes until the carrot gets soft. Add in the peas and cook for another five minutes.
