Chayote

Chopping Cucumbers

The intersection of a fourth grade class reading a book that included curries and a great harvest of Chayote developed into an wonderful cooking event. The class worked together to make Chayote Coconut Milk Curry, Cucumber Raita and Fresh Carrot Chutney.  We also had rice and apple, peach chutney.  The cumber raita was pretty close to this recipe but we added some crushed garlic.
http://allrecipes.com/recipe/cucumber-raita/


The carrot chutney included - 
2 Grated Carrots
1 Tablespoon Grated Ginger
2 Tablespoons Grated Fresh Coconut
1 Tablespoon Chopped Cilantro
1 Jalapeno Pepper
1 TablespoonFresh Lime Juice
1 Tablespoon Palm Sugar or brown sugar

Salt to taste  
(These quantities are approximate)

Grating Coconut                                

Grating Carrots

Chopping Mint 

The Chayote Curry is from 'Indonesian Street  Food Secrets' by Keith Ruskin Miller.

1 lb. Chayote

1 Tbs fresh grated turmeric or 2 tsp. dried
2 cloves garlic
2 shallot
1 tsp. soy sauce

1 Tbs oil
1/2 cup coconut milk

Peel and cut the chayote into 1" x 2" pieces. Saute the spices in oil for 2 minutes.  Add the chayote and a little water, cook for about 5 minutes.  Add the coconut milk and salt to taste and cook until the chayote is tender about 10 minutes.

The original recipe also includes 2 hot chili peppers but we did not include them.

Enjoying our cooking