veg-curry

Last Friday we ran a cooking class with Carlos, the university’s head chef and some organic, Fairtrade curry powder donated by the fine folks over at Steenbergs. Each participant received a goody bag with the dry ingredients for the curry and the event was a delicious way to unwind on a Friday afternoon in exam season! We also had Kathryn, our Safety, Health and Wellbeing adviser for Fire Safety, join us in the kitchen with some pointers about cooking safely!

For anyone who didn’t manage to make it down to Harrow for the class, here’s what we got up to:

carlos-cooking fire-safety veg-curry

Prep and Cook Time: 40 mins

Serves: 5                                 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 lemon grass stick
  • 1 head of fresh ginger
  • 2 cloves garlic, crushed
  • 2 1/2 tablespoons curry powder
  • 2 tablespoons tomato purée
  • 1 (400g) tin chopped tomatoes
  • 1 (400g) plain yoghurt
  • 1 red fresh red chilli
  • 1 vegetable stock cube
  • 3 mix peppers
  • 1 butternut squash
  • 1 tin chick peas
  • 2 pack Choy
  • chopped fresh coriander to garnish
  • salt & pepper to taste

Method

  1. In a large saucepan over medium high heat, heat the oil and sauté the onion, garlic, ginger, chilli, lemon grass until golden.
  2. Stir in the curry powder and tomato purée, chopped tomatoes fresh coriander and cook 2 to 3 minutes. Blend the mixture until smooth.
  3. Add the vegetable stock cube, mixed vegetables, chickpeas and yoghurt. Simmer for approximately 15 to 20 minutes until vegetables are well done.
  4. Season to taste and serve on a bed of rice garnished with fresh coriander.

While you’re at it, spread the word about your newfound love for meat-free eating and join the university’s Part-Time Carnivore team!

Cormac Cleary

Cormac Cleary

Sustainable Food Assistant at University of Westminster and Aramark
Cormac Cleary

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