BAKED VEGGIE KORMA

Teaching children to cook from a young age can inspire a lifelong love of food. But if your kids are new to cooking, a good recipe to start with is an easy chopped salad. They can practise their knife skills by finely chopping salad veggies into small pieces, and making a jam jar salad dressing is another great skill to learn.

If you fancy a curry tonight, this baked veggie korma is an easy dish for kids to put together. They can adapt the heat level by adding extra chilli flakes if they enjoy fiery spice.

Or if you fancy something sweet, cook this chocolate concrete together, which is perfect for pudding.

Get the kids to help make this vegetarian take on a korma. With a clear list of ingredients and step-by-step method 1 medium cauliflower 6 spring onions

2 tbsp sunflower or rapeseed oil

3 garlic cloves

½ jar of korma paste (about 100g)

400g can chickpeas 150ml coconut or single cream

1 vegetable stock cube 100g fine green beans 50g ground almonds Cooked basmati rice or naans and mango

chutney, to serve

1

Heat the oven to 200C/180C fan/gas 6. If your chopping board doesn’t have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping. Pull the leaves off the cauliflower, discarding any damaged or wilted ones and reserving the rest. Cut the cauliflower florets and leaves into bite-sized pieces, then cut the stalk into smaller pieces. Tip everything into the roasting tin.

2

Trim away the root end of the spring onions and peel off the papery skins. Snip the spring onions into small pieces directly into the tin using kitchen scissors. Drizzle the oil over the veg, then season with a pinch of salt and toss everything together with your hands. Put the tin on the middle shelf of the oven. Roast for 15 mins.

3

Peel the skins off the garlic cloves. After 15 mins, carefully remove the tin from the oven using oven gloves. Squeeze the garlic cloves directly into the tin using the garlic crusher.

4

Measure out the curry paste – you can do this using scales or estimate based on the quantity of paste in the jar – if it’s 200g, add roughly half. Stir the curry paste and garlic into the veg.

5

Use a can opener to open the can of chickpeas, then tip into a sieve. Put the drained chickpeas into the roasting tin. 6

Pour the coconut cream into the tin, then measure out 450ml water using a measuring jug and add this, too. Crumble over the stock cube.

7

Weigh out the green beans using scales. If they have stalks, snap or carefully cut them off. Add the beans to the roasting tin.

8

Weigh out the ground almonds using scales, then tip them into the tin. Hold the tin steady with one hand while wearing an oven glove and gently stir everything together using a wooden spoon. Return the tin to the oven for 25 mins, then carefully remove from the oven (there will be hot liquid in the tin). Serve the curry with cooked rice or naans and some mango chutney.