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Tomato Free Vegetable Curry

This is a lovely creamy mild curry to offer babies and toddlers. I find it strange that we expect babies to start off with plain flavourless food, when actually I found Miles’ favourite meals were usually crammed with garlic and spices. Using spices and herbs means you can make food taste awesome without needing to use so much salt… so it’s easier to share a meal with your littlest ones.

The recipe makes an absolute mountain of food. I work part time, so this is something we will freeze and have later on in the week. We managed to make this stretch to 6 adult meals with 3 toddler portions. It’s also a tomato free recipe, as Miles has an allergy.

I have listed the spices I used in the curry. It really does make a difference to mix the individual spices, but if you have a ready made paste/blend then you could use that instead.

1 tsp brown mustard seeds

1tsp fenugreek seeds

2 tsps ground coriander

2 tsps turmeric

1/2 tsp ground cumin

1/2 tsp chilli powder

1 fresh deseeded chilli

4 garlic cloves finely chopped

2 onions finely chopped

500g sweet potatoes peeled and cut into chunks

100g new potatoes cut in half

1 large carrot peeled and cut into chunks

bag of spinach, chopped

1 tin of butter beans

handful of trimmed green beans

1 tin of coconut milk

1. Chuck the fenugreek and mustard seeds in a dry hot pan and roast until you can smell them, maybe 30 seconds. Tip them into a pestle and mortar with the other spices and give them a bash. If you are using your own curry blend/paste skip to number 2.

2. Fry the onion until soft, then add the spices, garlic and chilli. Cook for about a minute.

3. Add the sweet potato, new potatoes and carrots and stir to coat in the spices.

4. Only just cover the mixture with water. Add the butter beans, along with the water from the can.

5. Leave on a medium heat. After 20 minutes add the green beans. Cook until all the vegetables are soft.

6. Add the tin of coconut milk and spinach to wilt at the very end.

Eating curry - somehow hilarious

Eating curry – somehow hilarious

We served it with naan breads which Miles used to dip into the sauce. We happened to have to carrots and new potatoes which needed to be used up so they were chucked in, really any vegetables would work. Miles is pretty awesome at using a fork and spoon, but a younger baby would have no problem in grabbing the big bits of potato, and the green beans. You could also use less liquid to make it thicker and more like a soup to dip.


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