Mixed Veggies in Coconut Milk (V)
Taken from my Easy Indian Super Meals weaning and family cookbook, this baby food recipe is suitable from 7 months and up. It's REALLY simple to cook and only takes 20 minutes from prep to table! Loaded with hidden veggies, this baby food recipe is dairy free, gluten free and vegan-friendly - a curry with oodles of taste for baby, and safe for pretty much all diets.
This coconut-infused veggie curry contains an immune-boosting compound known as lauric acid which can be found in breast milk, as well as in coconut milk. So feeding your little one this lush, creamy curry should help to keep infections at bay.
Makes 6 servings. Total preparation and cooking time: 20mins. Suitable for freezing.
Ingredients
- 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 (3oz) green beans - washed, ends chopped, halved
- 200g (7oz) cauliflower florets - washed, chopped (no stems)
- 100g (3½oz) tinned sweet corn (no added salt) - drained
- 250ml (8fl oz) unsweetened coconut milk
Method
Heat the oil in a pot, add the onion and stir-fry on medium-low heat for 3-4mins until soft golden. Turn to low heat and add garlic, ginger, turmeric, cumin, coriander and stir-fry for a further 30secs-1min.
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. Serve to baby warm or for toddlers serve with rice or roti for a heavier meal.
Find 100’s more recipes, friendly advice and nutritional info in my award-winning weaning cookbooks
Recommended by Prima Baby & Pregnancy Magazine and Mother & Baby