Indian Vegetable Paella for babies
- 4
A fragrant delicious paella packed with chunky vegetables
- 100g (3½ oz) white basmati rice – washed, drained
- 350ml (12fl oz) hot vegetable stock – baby friendly
- ¼ tsp ground turmeric
- ½ tbsp vegetable oil
- 3 saffron strands
- ½ tbsp olive oil
- 50g (2oz) red bell pepper – washed, deseeded, finely diced
- 50g (2oz) courgette/ zucchini – washed, finely diced
- 1 tsp minced garlic
- Pinch of ground black pepper
- ¼ tsp dried mixed herbs
Method
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Step 1
Place the rice in a pot, pour over the stock and add the turmeric, vegetable oil, saffron and stir.
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Step 2
Bring to the boil and simmer (covered) on low heat for 10mins or until tender.
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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.
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Step 4
Once the rice is cooked, add to the frying pan and combine with the vegetables.
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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.
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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.
