Winter Vegetable Curry

Culinary Arts Instructor Shann’s Recipe will Please your palate   Laura Shann is the instructor of the culinary arts, tourism and hospitality management program at the Bay-Arenac Intermediate School District Career Center. She is a graduate of Le Cordon Bleu College of Culinary Arts in Orlando, Florida, a world-renowned culinary and gastronomy program. A former banquet chef, Shann got her start in catering as part of the special events team at Sea World, but it has been her recent work as a culinary educator that has defined her career. Shann has spent the past nine years working in career and technical education and has discovered a love for teaching and a passion for cultivating a new generation of culinary industry leaders, chefs and entrepreneurs. She has touched the lives of over 500 students in the past decade, and watching them rise to the top of their fields has been the most rewarding part of her entire career.   Winter vegetable curry 3 tablespoons sesame oil 1 onion, diced 3 garlic cloves, minced 1-Inch piece fresh ginger, grated ½ teaspoon cumin ½ teaspoon coriander ½ teaspoon turmeric ½ teaspoon cardamom ¼ teaspoon cayenne 1 tablespoon red curry paste 2 whole carrots, peeled and sliced 2 whole parsnips, peeled and diced 1 whole sweet potato, peeled and diced 1 cup kale, chopped 1 cup chickpeas 15 ounces canned coconut milk ½ cup chicken stock Handful fresh cilantro, roughly chopped Salt and pepper to taste Cooked basmati rice (for serving) Heat the sesame oil in a wide pot over medium heat. Add the onion and cook for 1-2 minutes. Add garlic and cook about 30 seconds or until garlic is fragrant. Add the ginger, cumin, coriander, turmeric, cardamom, cayenne and red curry paste. Stir to combine and cook for 1 minute. Add the carrots, parsnips, sweet potato and kale and sauté for 2-3 minutes. When vegetables begin to caramelize, add in the coconut milk and chicken stock. Bring to a simmer. Cook until vegetables are tender. Taste sauce and season as necessary with salt and pepper. Top with fresh chopped cilantro and serve with basmati rice.

Culinary Arts Instructor Shann’s Recipe will Please your palate

 

Laura Shann is the instructor of the culinary arts, tourism and hospitality management program at the Bay-Arenac Intermediate School District Career Center. She is a graduate of Le Cordon Bleu College of Culinary Arts in Orlando, Florida, a world-renowned culinary and gastronomy program. A former banquet chef, Shann got her start in catering as part of the special events team at Sea World, but it has been her recent work as a culinary educator that has defined her career. Shann has spent the past nine years working in career and technical education and has discovered a love for teaching and a passion for cultivating a new generation of culinary industry leaders, chefs and entrepreneurs. She has touched the lives of over 500 students in the past decade, and watching them rise to the top of their fields has been the most rewarding part of her entire career.

 

Winter

vegetable curry

3 tablespoons sesame oil

1 onion, diced

3 garlic cloves, minced

1-Inch piece fresh ginger, grated

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon turmeric

½ teaspoon cardamom

¼ teaspoon cayenne

1 tablespoon red curry paste

2 whole carrots, peeled and sliced

2 whole parsnips, peeled and diced

1 whole sweet potato, peeled and diced

1 cup kale, chopped

1 cup chickpeas

15 ounces canned coconut milk

½ cup chicken stock

Handful fresh cilantro, roughly chopped

Salt and pepper to taste

Cooked basmati rice (for serving)

Heat the sesame oil in a wide pot over medium heat. Add the onion and cook for 1-2 minutes. Add garlic and cook about 30 seconds or until garlic is fragrant. Add the ginger, cumin, coriander, turmeric, cardamom, cayenne and red curry paste. Stir to combine and cook for 1 minute. Add the carrots, parsnips, sweet potato and kale and sauté for 2-3 minutes. When vegetables begin to caramelize, add in the coconut milk and chicken stock. Bring to a simmer. Cook until vegetables are tender. Taste sauce and season as necessary with salt and pepper. Top with fresh chopped cilantro and serve with basmati rice.

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