Farzana’s Feast – Everyone’s kitchen

Today we had something different! Farzana showed us how to make an Indian dish: chefs, volunteers and staff enjoyed it so much ! Thanks again for showing us.


Chickpea and potato curry served with Jeera rice

Baked apple with ice cream

Harvest of the day

For the curry : coriander, chard, bay leaves

Farzana’s chickpea and potato curry


  • 2 onions, chopped
  • 3 cloves, garlic
  • Half-thumb size ginger
  • 1 green chili
  • Olive oil , 3 tbsp
  • Ground cumin, 1 tsp
  • Ground coriander, 1 tsp
  • Ground turmeric, 1 tsp
  • Chopped tomatoes, ½ tin
  • 4 potatoes, peeled and chopped
  • Chickpea, drained, 2 tins


  • Chop onions and place in a large pan with oil on medium heat. Cook until they have a golden-brown colour. 
  • Chop your potatoes and boil them separately.
  • Add chopped tomatoes.
  • Grind garlic, chili and ginger. Reserve. 
  • Add all the spices to the onions and stir.
  • Add your garlicky  paste and stir.
  • Add a bit of boiling water so it does not stick. 
  • Add potatoes to your pan and your chickpeas, plus ½  cup boiling water. Simmer for a few minutes.
  • Add fresh coriander before serving.

Farzana’s jeera rice 


  • 2 tbsp vegetable oil
  • 1 tsp cumin seed
  • 2 cups basmati rice
  • 3 cups of boiling water
  • 3 bay leaves
  • 4 cloves 
  • 3 flat tsp salt
  • ½ thumb ginger
  • garlic , 3 cloves, 
  • 1 green chilli


  • Prepare your rice to obtain a softer and longer rice: rinse 3 times to remove the starch. And soak for about 40 min with lukewarm water. 
  • Slice finely 2 onions and cook on medium heat until golden-brown
  • Grind ginger, garlic, chili
  • Add cloves, bay leaves and your paste and add a bit of boiling water (cloves and bay leaves won’t be eaten so you can remove it before serving).
  • Add 3 cups of boiling water when boiling add 3 flat tsp of salt and your drained rice.
  • Keep the lid on for 10-15 min (without looking!). 
  • When water is absorbed, add cumin seed and simmer for 5-10 min.

Baked apple


  • 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
  • Honey, agave
  • 1 teaspoon cinnamon
  • 1/4 cup chopped pecans, pumpkin seed, raisins
  • 1 tablespoon butter
  • 3/4 cup boiling water


  • Preheat your oven: 190°C
  • Rinse and dry the apples. Using a sharp paring knife or an apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact.
  • Add half a teaspoon of butter in each hole.
  • Drizzle with honey, sugar, agave syrup, … and cinnamon. 
  • Chop some seeds, sultana, nuts and add to your apples.
  • Put the apples in a baking dish. Cook for 30-45 minutes.

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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