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Mixed Veggies in Coconut Milk

  • 6

Feeding your little one this creamy scrummy curry should help to keep infections at bay thanks to its immune-boosting coconut milk

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  • 1 tbsp olive oil
  • 1 small onion – peeled, chopped
  • ½ tsp minced garlic
  • ¼ tsp minced ginger
  • Pinch of ground turmeric
  • Pinch of ground cumin
  • Pinch of ground coriander
  • 1 medium parsnip – washed, peeled, chopped
  • 70g green beans – washed, ends chopped, halved
  • 200g cauliflower florets – washed, chopped (no stems)
  • 100g tinned sweet corn (no added salt) – drained
  • 250ml unsweetened coconut milk

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.

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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.

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