Serves 2. Recipe devised by Kate Morris and Sally Brown.
What to do:
Before cooking, wash your hands and put on an apron.
Weigh and measure the ingredients.
First pinch the tops off and snap the dwarf beans and add them to an oven-proof dish. Now top and tail the spring onions with the scissors and chop them into little pieces. Put them in the bottom of your cooking dish.
Pop a pepper by pressing both thumbs onto the stalk. Tear or snip ¼ of your popped fresh pepper up and add that too.
Count out the baby sweet corn and the potatoes and put those on the top of your mixed vegetables.
Lastly add the cauliflower florets on top.
Pour the chopped tomatoes on top of the vegetables.
Finally add the madras paste to the water, stir well and pour that into the oven proof dish, just to cover the vegetables and put on the lid.
You will need to ask a grown up for help with this part. Put in a pre-heated oven at 180°C fan/200°C/Gas 6 for 40 minutes or until the potatoes are cooked.
Try serving with a small piece of naan bread.
You will need:
- 2 spring onions
- ¼ fresh pepper
- 50g/10 dwarf beans
- 4 baby sweetcorn (tinned or fresh)
- 4 baby new potatoes
- 1 teaspoon madras curry paste
- ½ cup tinned chopped tomatoes (125ml)
- 1/2 cup water (125ml)
- 2-3 fresh cauliflower florets
Remember to ask a Grown-up for help.