We are three third year medical students and are undertaking a project in Healthcare Improvement. We are working Ninewells Community Gardens to gain more experience in 3rd sector organisations that look at health and wellbeing within the community from a non-medical perspective.
The aim of our project, Seed to Fork, was to encourage people to eat seasonally and promote growing their own vegetables, as it is much cheaper and more sustainable. We have done this by creating a curry recipe using seasonal vegetables and producing a food bag containing all the ingredients to hand out at the Menzieshill Community Food Hub.
We tested the recipe in the Ninewells Community Gardens to make sure that it was easy to follow and the curry was tasty. We really enjoyed making this recipe and cooking outdoors in the sun. We even learned a bit about the birds that visited the garden whilst we were cooking!
Please find our recipe below and give it a try!
Potato and Cauliflower Curry
Ingredients
3 tablespoons vegetable oil
2 onions diced
4 cloves of garlic, finely chopped
6cm piece of ginger, peeled and chopped finely
400g tin of chopped tomatoes
6 teaspoons of curry powder
1 kg of potatoes thickly diced
1-2 green chillies, deseeded and sliced
1 large cauliflower, cut into pieces just larger than the potato
Method
1.Prepare the veg before you start cooking.
2. Heat the oil in a pot over a medium heat and cook the onion, garlic and ginger. Stir occasionally until soft.
3. Stir in the curry powder, making sure everything is fully mixed.
4.Then add the tomatoes and cook for a further 5 minutes over a medium heat.
5. Add the potatoes, chillies and salt and pepper to taste.
6. Pour in about 600ml water, or enough to just cover the mixture. Bring to a boil and cover with a lid for 10 minutes.
7. Add the cauliflower and cook (with the lid off) for another 10 minutes, or until the potatoes and cauliflower are soft.
Serve and enjoy!
Ninewells Community Garden 