Kentish Vegetable Curry, Lentil and Ginger Dhall, Spicy Rice and Raita

Toby Sears

Toby Sears from Wilmington Academy in Dartford 2016 Competition Finalist


Kentish Vegetable Curry

*Prepare and chop all the vegetables
*Finely chop the garlic
*Gently fry the chopped onions , garlic and chilli until golden in colour 10-15 mins
*Add all the spices
*Add the chopped peppers
*Add the chopped mushrooms
*Add 1/2 cup of water
*Simmer for 10-15 mins-add more water if needed
*Add chopped fresh tomatoes and fresh coriander
*Simmer for a further 5-10mins

Lentil and Ginger Dhal

*Put the drained green lentils in a pan
*Add the chopped ginger and passata and simmer.
*Add the coriander and cumin and cook on a low heat for 15-20mins

Spicy Rice

*Put oil in a large pan
*Add one cup of dry rice
*Add the ground cumin and mix and coat the rice
*Add the cloves and cumin seeds
*Add 2 cups of water and stir
*Bring to the boil
*Put Lid on pan and turn down the heat
*Cook for 12-15 mins
Check to see if more water is needed add if required


*Finely chop the cucumber and onion
*Mix with the natural yogurt


2 cloves of garlic
1/2 onion
1/2 green chilli deseeded
1 red pepper
1 yellow pepper
1 green pepper
8 closed cup mushrooms
8 medium vine tomatoes
1tbs Vegetable oil
2tsp Ground coriander
1tsp Ground cumin
1tsp Cumin seeds
1tsp Garam masala
1tsp Kashmiri Chilli
1tsp Black salt
1/2 cup of water
Handful of Chopped Coriander- Keep some whole for decoration.Lentil and Ginger Dhal1 Tin of Green Lentils drained
3tbs Passata
Fresh Ginger -- Finely chopped
1tsp Ground coriander
1/2tsp Ground cuminSpicy Rice1/2tbs Vegetable oil
1 cup Basmati Rice
2 cups of water
3 cloves
1tsp Ground cumin
3tsp Cumin SeedsRaita90g Cucumber
1/4 Onion
3-4tbs Natural yogurt