Making curry in a hurry
I can use food skills to make a curry.
Making curry in a hurry
I can use food skills to make a curry.
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Lesson details
Key learning points
- Thought to be Indian in origin, however, many countries have their own versions, e.g. China, Thailand, Japan, and Korea.
- There are many different types of curry, some based on a specific ingredient (e.g. spinach) or blend of spices.
- The food skills to make a curry are peeling, chopping, opening cans, stirring and using the hob (simmering).
- The main nutrients provided by a recipe can identified by using the Eatwell Guide food groups.
Keywords
Curry - a mix of different spices
Simmering - to cook food just below the boiling point, while bubbling gently
Frying - to cook food in oil
Common misconception
Curry powder is a spice from a plant.
Curry powder is a mixture of different spices blended together, not a single spice.
To help you plan your year 5 cooking and nutrition lesson on: Making curry in a hurry, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 5 cooking and nutrition lesson on: Making curry in a hurry, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
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The assessment exit quiz will test your pupils' understanding of the key learning points.
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Explore more key stage 2 cooking and nutrition lessons from the Food for energy and nutrients unit, dive into the full primary cooking and nutrition curriculum, or learn more about lesson planning.
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
- Risk assessment required - may contain allergens
- Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Prior knowledge starter quiz
6 Questions
Assessment exit quiz
6 Questions
Indian
Thai
Chinese
Vitamins A and C, and fibre
Carbohydrate (energy) and fibre
Protein and minerals, e.g. iron
Minerals, e.g. calcium