In Y5, Mr Moore has taught his class to make a dhal. This is a plant-based curry that is cooked on the hob and is ready in about 20-30 minutes. It is gluten-free, vegetarian and vegan, low cost in terms of both ingredients and energy requirements, and made of staple ingredients from the store cupboard. It is high in fibre and protein, low in fat and can be easily adapted for alternative or additional ingredients.
The skills that Y5 have used included basic hygiene and food safety, chopping and peeling and using the hob (with supervision). They have also evaluated a range of ingredients using sensory vocabulary (it not just "nice" or "disgusting" but "sweet", "sour", "spicy" etc). They have innovated the basic initial recipe to design and then make their own sensational curries.
This unit links to Y5's Rule Britannia theme this term (curry is now one of the nation's favourite foods and sits proudly under the title of Great British Food).
Don't be put off by the long list of spices - these can be replaced by extra teaspoons of garam masala ( a blend of spices intended for a curry) which can be bought quite cheaply from all supermarkets and kept for next time.
You can add extra ingredients (like chicken, prawns or vegetables - peppers, carrots, courgettes, broccoli, sweetcorn, potatoes...). Just cook them lightly through and then add them to the pan towards the end. Ideal for any meat left over from another meal, such as a roast.
Dhal is freezable so make a big batch and freeze other portions. Just cool to room temperature before freezing. Then defrost thoroughly and reheat in a microwave or on the stove top, making sure its piping hot.
Note: If you don’t have all the individual spices, use 3 teaspoons garam masala powder (less than £1 for a small jar in the supermarket with plenty left over for the next time you make this delicious meal).