Have you heard of Curry for Change? A campaign set up by UK charity Find your Feet who work with rural communities suffering from poverty and hunger across Africa and Asia and the recently struck country of Nepal to grow food so that they don’t go hungry. Find your Feet is a fantastic charity that invests in activities that are innovative and sustainable in order to ensure communities can survive long term. Through their #Curryforchange campaign they encourage people across the UK to get involved and raise vital funds for these projects by cooking and hosting an Indian inspired dinner, night in or event. Alternatively, many restaurants are participating in Curry for change where you can choose to donate via the bill or choose a dish in aid of Curry for Change. However, there are no limitations, you can be creative and innovative in your approach to raise money. For further information and details about the charity and campaign please visit their website Findyourfeet and Curryforchange.
To officially launch Curry for change campaign 2015 which is only in it’s 4th year, the charity gained support from a host of celebrity Ambassadors, Chefs, Food writers, Bloggers and Journalist.
On a warm sunny evening of Tuesday 23rd June 2015, we were wholeheartedly welcomed to the ambient surroundings of “Benares” restaurant owned by twice Michelin star chef Atul Kochhar- TV chef and restaurateur. Atul was joined by Ambassadors Meera Sodha, Hari Ghotra and Mallika Basu. Atul Kochhar and Jessica Ridgewell ( senior fundraising manager) spoke in detail about the charity and their involvement, it was very reassuring that they had visited these rural communities to experience first hand the poverty and hunger faced by communities. By gaining wider knowledge about the charity, I feel so privileged to be backing this fantastic campaign and besides food is such a universal language. So go on visit their website and get involved, together lets support those who are less fortunate and help them Find their Feet.
WHAT MAKES US DIFFERENT
“We are a small and responsive organisation that makes a big impact on the lives of the families we support. We don’t give handouts; instead, we listen and provide families with the skills, training and confidence they need to help themselves and bring a long-lasting and sustainable change.”
If you would like to plan or host a Indian inspired dinner/party at home then please do visit curry for change website where you will have access to a range of recipes. With my passion for baking and use of spice here’s a recipe for you to try, an easy to follow and quick recipe and it uses FAT FREE greek yoghurt ;). A light dessert cake that will end a meal on a tangy and sweet note 😉
Passion fruit and coconut yogurt cake with lemongrass syrup
Preparation time: 30 minutes
Baking time: 35-40 minutes
180ml vegetable oil
2 Large eggs
Pulp of 2 passion fruits (sour variety not sweet)
285g Fat free Greek yogurt ( you can use full fat aswell)
210g Caster sugar
250g Self Raising flour
50g Dessicated coconut
For the lemongrass syrup:
Pulp of 2 passion fruits
5ml Lemon juice
2 Tbsp caster sugar
3 drops of Lemongrass extract ( I used Holylama Lemon grass spice drops)
Freeze dried passion fruit
1. Preheat oven to 180 degree C or 160 for fan assisted. Grease and line an 8 inch round cake tin.
2. In your mixer bowl add oil, eggs, passion fruit pulp, yogurt, sugar and whisk until all combined and creamy.
3. Gently fold in the flour and coconut until it has incorporated.
4. Pour the mixture into the cake tin and bake in the oven for about 35-40 minutes, an inserted skewer should come out clean. Once baked remove from oven and allow the cake to cool in tin for about 5 minutes before turning out onto a wire rack to cool.
5. To make the syrup add all the ingredients except the extract into a pan and heat until sugar has dissolved, heat the mixture for about 2-3 minutes on medium heat, it should be slightly but not very thick consistency. Stir in 3 drops of the lemon grass extract.
6. Pour the syrup whilst warm over the cake.
7. Garnish the cake with dessicated coconut, edible flowers and cherries. Alternatively you can garnish with nuts, white chocolate or other fruits.