Spinach, potato and chickpea curry

Slides:



Advertisements
Similar presentations
Crown copyright 2008 Savoury rice Session: 14.
Advertisements

Crown copyright 2008 Mushroom risotto Session: 14.
Crown copyright 2008 Thai green chicken curry Session: 12 Photo of final recipe here.
© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Spaghetti Bolognese.
Crown copyright 2008 Koftas Session: 10.
Crown copyright 2008 Macaroni cheese Session: 9.
Luscious Lentil & Tomato Soup. Ingredients: 100g red or brown lentils, 1 can tomatoes or carton passata (sieved tomatoes), 500 ml water, 1 x vegetable.
Crown copyright 2008 Layered pasta salad Session: 8.
Crown copyright 2008 Classic tomato ragu Session: 11.
Crown copyright 2007 Sizzling stir-fry Session: 15.
Hot Harira. Ingredients:2 x 15ml spoons olive oil, (500g lamb cubes – optional), 1 x 5ml spoon ground turmeric, 1 x 5ml spoon ground cinnamon, 1/2 x 5ml.
© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Oldbury Wells Vegetable Soup.
Crown copyright 2008 Quick ‘V’ lasagne Session: 16.
Crown copyright 2007 Shepherd’s pie Session: 16.
Crown copyright 2008 Fajitas Session: 15.
 Ingredients: . 1 kg of potatoes . 100 grs. of sausage . 2 garlic cloves . 1 onion . 1 leek . Dry peppers . Salt.
Chick Pea Curry. Ingredients:1 red onion, 100g mushrooms, 1 clove garlic, 1 sweet potato, 100g spinach, 1 x 240g can chickpeas, 50g cashew nuts, 2 x 15ml.
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Quick lamb rogan josh.
Crown copyright 2008 Lamb Korma Session: 12.
Crown copyright 2007 Spaghetti bolognese Session: 16.
© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills tomato, bean and pasta soup.
© Crown copyright 2008www.licencetocook.org.uk Minestrone Soup Session: 4.
Crown copyright 2008 Sizzling stir-fry Session: 15.
Crown copyright 2008 Spicy tomato soup Session: 4 Photo of final recipe here.
Thai green chicken curry
Session: 10 Koftas © Crown copyright 2008.
10g of each additional ingredient
Pork jambalaya Ingredients Serves 4 Cooking time: 40 minutes Equipment
Lamb rogan josh Ingredients Serves 4 Cooking time: 15 minutes
Session: 11 Ratatouille © Crown copyright 2008.
chicken or tofu stir-fry
Indian Express.
Session: 14 Savoury rice © Crown copyright 2007.
Fish pie.
Chickpea & Potato Curry Chickpea & Potato Curry (continued)
Session: 4 Vegetable soup © Crown copyright 2008.
Chicken or tofu stir fry
Bubble and squeak.
Session: 4 Vegetable chowder © Crown copyright 2007.
Tomato, bean and pasta soup
Session: 1 Dippy divers © Crown copyright 2008.
Halloumi and vegetable kebabs
Session: 16 Shepherd’s pie © Crown copyright 2007.
100g noodles 1 x chicken breast 1 clove garlic ½ red chilli
Bubble and squeak.
Roasted vegetables.
Ratatouille.
Thai vegetable Stir Fry with Rice
Sizzling stir-fry Ingredients
Fajitas Ingredients 1/2 lime 1 clove garlic 1/2 green chilli
Quick ‘V’ lasagne Ingredients 1 onion 1 garlic clove 1 carrot
Spaghetti Bolognese Ingredients 1 onion 1 clove garlic 1 carrot
Vegetable soup Ingredients 1 onion 1 carrot 1 leek 1 potato
Lamb korma Ingredients 1 clove 1 clove of garlic 1 black peppercorn
Thai green chicken curry
Classic tomato ragu Ingredients 1 onion 1 clove garlic
Ratatouille Ingredients 1 onion 1 clove garlic 1 small aubergine
Basic tomato sauce.
Oldbury Wells Vegetable Soup
Spicy tomato soup Ingredients 1 onion 1 carrot 1 potato
Method for Making Chicken Curry
Shepherd’s pie Ingredients 1 onion 1 carrot 3 medium potatoes (700g)
Spinach, potato and chickpea curry
Minestrone soup Ingredients 1 clove of garlic ¼ cabbage 1 onion
Garlic Bread.
Savoury rice Ingredients 1 onion 3 mushrooms ½ red pepper 1 tomato
Herby mash.
Mushroom risotto Ingredients 1 onion 150g chestnut mushrooms
Oriental Egg Fried Rice
Roasted vegetables.
Presentation transcript:

Spinach, potato and chickpea curry Session: 12 Spinach, potato and chickpea curry © Crown copyright 2008

1 can chopped tomatoes (400g) 1 can chickpeas (410g), drained Ingredients 1 onion 1 clove garlic 1 large potato 1 x 5ml spoon oil 2 x 15ml spoons curry paste 300ml water 1 can chopped tomatoes (400g) 1 can chickpeas (410g), drained 3 handfuls of fresh spinach © Crown copyright 2008

Equipment Knife Chopping board Garlic press Frying pan Measuring spoons Measuring jug Wooden spoon Can opener © Crown copyright 2008

Prepare the onion, garlic and potatoes: slice the onion; Method Prepare the onion, garlic and potatoes: slice the onion; © Crown copyright 2008

peel and crush the garlic; © Crown copyright 2008

peel and cut the potatoes into 1cm cubes. © Crown copyright 2008

2. Fry the onion and garlic for 2 minutes in the oil. © Crown copyright 2008

3. Stir in the curry paste, potatoes and water. © Crown copyright 2008

4. Add the tomatoes and chickpeas, then allow to simmer for 20 minutes, until the potato is tender. © Crown copyright 2008

5. Stir in the fresh spinach, and allow to cook for a further 2 minutes. © Crown copyright 2008

© Crown copyright 2008

Serve the boiled rice, naan bread and a side salad. Top tips Serve the boiled rice, naan bread and a side salad. Replace the tomatoes with thinly sliced courgettes, peppers or okra. Batch cook – freeze portions for a rainy (busy) day. © Crown copyright 2008

www.licencetocook.org.uk © Crown copyright 2008