1/2butternut squashpeeled, seeds removed and diced
1knobgingerpeeled and minced
For the Condiments and Seasonings
3tablespoonsolive oildivided in thirds
For the Homemade Curry Roux
4tablespoonsall purpose flour
1tablespoonJapanese curry powder
To Make the Curry Roux
Preheat a small saucepan over medium heat. Then, add the butter and melt it completely. Once the butter is melted, add the flour.
Reduce the heat just slightly. Combine the flour and butter by stirring continuously. The mixture will start to fuse and swell but will eventually become more liquid in form. Now, reduce the heat to low and stir for 15 minutes to cook the flour.
The mixture will darken to a chocolate color after 12-15 minutes.
Then, add the curry powder and mix well.
Next, add the garam masala and cayenne pepper.
Mix well to combine and cook, stirring, for 20 seconds. Transfer the roux to a bowl and set aside.
To Cook the Curry
Preheat a large pot over medium heat. Once hot, add one-third of the olive oil. Then, add the dense vegetables (onion, potatoes, squash, and carrot) to the pot. Mix and coat the vegetables with the oil, about 1 minute.
Add the grated ginger and mix. Cover with a lid and reduce the heat to low. Let the vegetables steam for 15-20 minutes. Meanwhile, you can start stir-frying the vegetables.
Occasionally, shake the pot so the ingredients at the bottom don't burn.
Add the vegetable broth and bay leaf. Bring it to a boil on medium heat.
Once boiling, skim the scum and foam on the surface and cook for 3 minutes. Once the vegetables are cooked through, turn off the heat.
Preheat a large frying pan over medium heat. Once hot, add another third of the olive oil. Then, add the eggplant.
Cook the eggplant pieces until nicely brown, about 8-10 minutes, and transfer them to a plate.
In the same pan, add the remaining olive oil. Then, add the bell pepper and asparagus.
Sauté the vegetables until tender, about 6-7 minutes. Season with salt and pepper and transfer them to the plate.
In the same pan, heat the butter and sauté all the mushrooms, about 4 minutes.
Season with salt and pepper and remove from the heat. Set aside.
Bring the pot back on the stove over medium heat and bring it to simmer. Once the broth is simmering, remove the bay leaf from the pot. Add the mushrooms to the pot.
Add the vegetables to the pot and gently mix it all together.
When the broth is heated through, turn off the heat. Gradually add a small amount of the homemade curry roux to your ladle along with some hot broth. Let the roux dissolve completely in the ladle before releasing it to the broth. Repeat and dissolve more curry roux (I use all the homemade roux). Turn the heat back on and bring it to a gentle simmer again.
Grate an apple and add it to the curry (adjust the amount of sweetness as you like). Mix gently without breaking up the vegetables.
Taste the curry. If needed, add more apple and season with salt. Sometimes, just a pinch of salt can bring out more flavors.
Taste again. When you're done adjusting the seasoning, add the tomatoes. Now, the curry is ready to serve!
Put a serving of steamed rice on one side of an individual plate and pour the curry on the other side. Add a few colorful vegetables you saved on top of the curry.
My 11 year old daughter was born to cook and she had the time of her life!
She learned a lot of cooking skills, made a ton of great food and played games in the process.
They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
Lindy, San Mateo
I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
The location, decorations, etc. were all top notch.
They handled all the details from start to finish (set up and clean up too!)
Carolyn, Redwood City
Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
either cracking eggs, or rolling cookie dough, or mixing on the side.
She is always so happy at the end of day talking about what they learned!
Our kids are 14 and 12, and enjoy cooking immensely.
This is a wonderful little school - easy-going and knowledgeable instructors,
inviting little kitchen, very clean and friendly.
Lisa, San Jose
I love to cook with my daughter.
She has taught both my husband and her friends how to cook these dishes.
Her confidence in the kitchen is astounding.
This is the ONLY camp that she has asked to repeat next year.
My 7 year old son has been begging for cooking lessons. He had a blast!
They made so much food, Dad enjoyed it for dinner and
he was so impressed that his son had made it all from scratch.