This week we will be making – Chickpea & Spinach Curry

As it is National Curry Week our Junior Chefs will showcase their kitchen skills and cook up a curry feast! Giving us an excuse to enjoy the nation’s favourite dish!

The first National Curry Week took place in 1998

Celebrated each October it applauds the diverse culture in the UK and as a result of this, the many delicious dishes available to us on a daily basis.

National Curry Week has three main aims:

1. Honour the nation’s favourite cuisine.

2. Celebrate the flourishing Indian restaurant industry.

3. Raise money for poverty focused charities.

#NationalCurryWeek

Donations can be made at http://curryforchange.org.uk/donate making a difference to the lives of families across Asia and Africa.

We will be creating a fabulous vegetarian curry packed with flavour using the ever so popular vegetable spinach. 

Used all round the world, the leaves are bright green when young, deepening to a darker colour when older. It has a distinct flavour that complements many dishes.

Baby spinach can be eaten raw in salads, whereas older spinach should be cooked but not for long, and will reduce in volume considerably.

Although spinach is now available throughout the year it is best from April through to September.

When buying select spinach with bright green leaves, that are tender and crisp and smell fresh. Avoid leaves that are yellow or wilted.

Loose spinach will need a good rinsing to remove dirt and grit, but drain well.

It can be prepared in a few ways raw in salads. Warmed in a sauce (8-10 minutes). Slice and stir fry (1-2 minutes) or steam whole (3-4 minutes).

In this week’s dish we will be using the following skills:

Washing, weighing, measuring, peeling, chopping, slicing, grating, sautéing, boiling squeezing and frying.

See you Saturday Junior Chefs, it is good to be back!