Tried and tested baby weaning recipe - easy veg curry
Many parents who are weaning their babies seem to avoid stronger flavours in their cooking believing that their little one will reject these tastes outright. In my experience of weaning three, who are all fantastic eaters, and the experience of friends whose native cuisines include what might be considered more challenging flavours, I've found that the opposite is true. Obviously, I'm not talking Jalepenos and Vindaloos, but mild spices and stronger flavours seem to go down very well.
With this in mind, I've included the below recipe that never fails to please all children I've ever cooked it for. It freezes well, so is great for batch cooking.
Creamy veg curry
- Heat oil in small pan over a medium heat. Gently fry onion and carrot until soft.
- Add each of the spices and the tomato purée and heat for a few minutes. Keep stirring.
- Add the potato, beans, desiccated coconut and water to the pan. Bring it all to the boil then reduce the heat, cover and simmer for about 10 minutes and then remove lid and cook for a further 5 minutes or so.
- Purée or mash to the desired consistency adding extra water if required.
- 3 tsps olive oil
- 2 small onions, finely chopped
- 3 carrots, peeled and diced
- 3 tbsps tomato puree
- 3 potatoes, peeled and diced
- 1 tin haricot beans, rinsed
- 2 tbsps desiccated coconut
- 350ml water
- Several pinches of cumin
- Several pinches of ground ginger
- Several pinches of coriander
- Several pinches of turmeric
Adapted from a recipe taken from Organic Baby & Toddler Cookbook
Curry for 12 months plus
- Grown up chicken curry for kids to cook | Ready for Ten
This is a recipe designed for much older children to cook for themselves and the family. However, my younger children love it and I have been preparing it for them since they were 11 months even though there is a healthy dose of spices.