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Indian vegetable paella for babies

• Jessica Gibb

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Serves 4

A little work

Prep: 10 mins

Cook: 15 mins

A fragrant delicious paella packed with chunky vegetables

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Skip to ingredients

Ingredients

• 100g Basmati rice

• 350ml Vegetable stock

  – baby friendly

• ¼tsp Turmeric

• ½tbsp Vegetable oil

• 3 Saffron strands

• ½tbsp Olive oil

• 50g Red pepper

  washed, deseeded, finely diced

• 50g Courgette

  washed, finely diced

• 1tsp Minced garlic

• A pinch of freshly ground black pepper

• ¼tsp Dried mixed herbs

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Method

• step 1

  Place the rice in a pot, pour over the stock and add the turmeric, vegetable oil, saffron and stir.

• step 2

  Bring to the boil and simmer (covered) on low heat for 10mins or until tender.

• step 3

  Whilst the rice is cooking, heat the olive oil in a frying pan and toss in the red bell pepper, courgette, garlic, black pepper and dried mixed herbs. Stir-fry for 6-7mins until tender.

• step 4

  Once the rice is cooked, add to the frying pan and combine with the vegetables.

• step 5

  Mash or blend if necessary and serve warm.

• The bright sun-yellow rice acquires its colour from the SuperSpice turmeric, used as a natural colouring agent for generations.
• Turmeric, in addition to being a cold and flu prevention remedy is a source of iron and manganese.
• Iron is vital for transporting oxygen around the body, and the antioxidant mineral manganese is necessary for normal brain and nervous system function.
• Suitable for vegetarians.

Recipe from award-winning Easy Indian SuperMeals for Babies, Toddlers and the Family by Zainab Jagot Ahmed, available to buy now from Amazon UK (RRP £14.99). Also, shortlisted for the Prima Baby Awards 2015 – Best Family Cookery Book.

Authors

Jessica Gibb

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