Manukura Year 9 boys made chickpea curry in their food tech class today. They served it on brown jasmine rice, and garnished it with coconut cream, lime zest and black sesame seeds.
The curry base is made from all fresh ingredients – plenty of organic garlic, ginger and onion, which is cooked slowly until it turns sticky. Then the spice blend is added – freshly ground cumin, turmeric powder and cardamom – plus the secret ingredient: lots of freshly grated lime zest. The pan is then deglazed with canned tomatoes and coconut cream, and the cooked chickpeas are added. We learnt that chickpeas are a great source of plant-based protein, iron and calcium. We all enjoyed this wholesome meal, and we even made enough to share with the cafe. Wholegrain Organics customers said the curry was very delicious. Ka pai everyone!