Our sunflower seedlings are growing well and some were big enough for students to take home and plant into their home gardens. If your child/children grows their sunflower seedling into a magnificently large specimen we would love a photo!

Lots of harvested onions, eggplant and potatoes and a drizzly, rainy day called for a warming vegetable curry (curry in a hurry) to be put on the Kitchen Garden menu.

Here is the recipe:

Ingredients

3    medium size potatoes, peeled, diced and steamed until tender.
2    medium size onions, diced.
2    long eggplant, diced.
2    teaspoons minced garlic.
2    tablespoons tomato paste.
1    tablespoon grated fresh ginger.
1    cup of tomato passata
3    tablespoons plain yogurt (optional).
2    teaspoons coriander powder.
½   teaspoon fresh grated turmeric.
½   teaspoon garam masala powder.
4    tablespoons vegetable oil.
3    tablespoons chopped coriander leaves.

Method

Heat oil in an electric fry pan (medium heat). Add onions, eggplant, garlic, ginger and turmeric. Add spices. Cook until onions are softened. Add tomato paste, passata, potato and yoghurt. Stir to combine. Stir through coriander. If sauce is too thick add water until desired consistency.

Serve with steamed rice and naan bread.

Mandy Ward, Kitchen Garden Convenor