Mixed Veggies in Coconut Milk
- Preparation and cooking time
- Prep:
- Cook:
- Serves 6
Ingredients
- 1tbsp Olive oil
- 1 Small onion, peeled and chopped
- ½tsp Garlic, minced
- ¼tsp Minced ginger
- A pinch of turmeric
- A pinch of ground cumin
- A pinch of ground coriander
- 1 Parsnip, washed, peeled, chopped
- 70g Green beans, washed, ends chopped, halved
- 200g Cauliflower florets, washed, chopped (no stems)
- 100g Tinned sweetcorn (no added salt) – drained
- 250ml Coconut milk (unsweetened)
Method
- STEP 1
Heat the oil in a pot, add the onion and stir-fry on medium-low heat for 3-4mins until soft and golden. Turn to low heat and add garlic, ginger, turmeric, cumin, coriander and stir-fry for a further 30secs-1min.
- STEP 2
Add all of the remaining vegetables to the pot along with the coconut milk and stir. Bring to the boil and simmer (covered) on a medium- low heat for 6-8mins until all of the vegetables are tender. Once cooked, mash the vegetables to a soft lumpy consistency using either a masher or blender using a pulse motion.
- STEP 3
Serve to baby warm or for toddlers serve with rice or roti for a heavier meal.