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Posts tagged ‘easy baby food recipe’

Coconut Chicken Curry for Babies

Coconut Chicken Curry for Babies
This is an exceptionally yummy meal babies and toddlers will both love! In fact this was my little ones favourite curry and she still requests it for dinner. So these days I cook this curry up as a family meal but simply increase the levels of spice and amount of chicken and veg to keep everyone happy.

This meal is great for older babies – around 10 months of age and is perfectly nutritionally balanced. So not only is the taste fab, it’s a mean curry with immune strengthening ingredients. Here’s the breakdown:

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Easy Indian SuperMeals – Veggie Korma (V)

With just THREE weeks to go until Easy Indian SuperMeals for babies, toddlers and the family is released, I’ll be sharing an exclusive recipe from the book with you each week until RELEASE DAY! (Mon 8th Sept).

The first recipe is my Veggie Korma recipe. This recipe was much loved by Aaliyah in the early stages of weaning when she was just 7 months old. It’s so easy to cook and you can freeze the remaining servings for a later stage. Yum! It’s a very flavoursome meal and is perfect for introducing subtle, new flavours into your little one’s diet. As mentioned it’s suitable for weaning babies from 7 months and up.

veggie korma in book

Veggie Korma (V)

I love this recipe! It’s simple, nutritious and includes the subtle and naturally sweet taste of the exotic coconut. Not widely accepted as a SuperFood just yet due to its fat content; coconuts are antioxidant, anti-viral, anti-bacterial, anti-fungal (great for nappy rash protection) and boost energy and immune system function. Equally coconuts are rich in fibre, vitamins and minerals. With all of these health benefits and more, coconuts are definitely SuperFoods in my opinion.

Veggie Korma

Total preparation and cooking time: 30mins
Suitable for freezing
Makes 4 servings

 

1 tbsp olive oil
1 tomato – washed, deseeded, grated
Pinch of ground turmeric
Pinch of ground cumin
¼ tsp minced garlic
1 medium white potato – washed, peeled, cubed
2 tbsp unsweetened desiccated coconut
200ml (7fl oz) of water
1 medium carrot – peeled, washed, chopped
40g (1½oz) peas – frozen, washed

 

Heat the oil in a pot and add the tomato, turmeric, cumin, garlic and stir-fry for 1-2mins. Add the potato, coconut and water. Stir and bring to the boil. Simmer (covered) on low heat for 15-20mins until tender. Then mash and set aside.

Whilst the potato is boiling, steam the carrot and peas in either a steamer or in the microwave by placing them in a microwavable dish and adding 2 tablespoons of water. Cover the dish with either a lid (leaving a small vent) or cling film (piercing a few holes), and steam on high for 1-1½mins. Drain and add to the mashed potato. Further mash or blend as necessary using a pulse motion. Serve to baby warm.

 

Hardcover front cover
Recipe extract from Easy Indian SuperMeals for babies, toddlers and the family available for pre-order now from Amazon.

Recommended by Prima Baby & Pregnancy Magazine and Mother & Baby.

 

Fruity Vegetable Bolognaise (V)

Fruity Vegetable Bolognaise

 

This bolognaise sauce is quick (ready in 15mins!), and is extremely easy to cook. It’s tasty – the kids will love slurping up the spaghetti, and it’s chock-full of nutritional value for babies. I’ll simply list a few of the health benefits below so you can see what I mean:

 

bolognaise benefits

 

The fabulous taste in this meal comes from a combination of SuperFoods and aromatic spices, which gives this Italian dish a unique Asian-influenced twist. Both babies and toddlers will eat this bolognaise sauce with gusto, and there are no-added salt or sugar or chillies!

 

Total preparation and cooking time: 15-20mins
Makes 6 servings
Suitable for freezing

 

2 tbsp olive oil
1 onion — peeled, chopped
1 tsp minced garlic
½ tsp minced ginger
Pinch of ground black pepper
½ tsp ground garam masala
¼ tsp ground turmeric
150g (5oz) white button mushrooms – washed, finely chopped
1 medium carrot — peeled, washed, grated
1 small courgette/ zucchini — washed, grated
200g (7oz) tinned chopped tomatoes
30g (1oz) dried apricots — finely chopped
¼ tsp dried oregano
1 tbsp tomato puree

 

Heat the oil in a pot, add the onion and stir-fry on medium-low heat for 3-4mins until soft and golden. Add the garlic, ginger, black pepper, garam masala, turmeric and stir-fry for a further 30secs-1min to lightly cook the spices.

Then add the mushrooms, carrots and courgette and stir-fry for a few minutes until the mushrooms soften. Add the tomatoes, apricots, oregano and tomato puree. Stir and simmer for 5-7mins until the sauce thickens.

Serve 2 tablespoons of bolognaise sauce to baby warm, with some freshly cooked spaghetti (broken into small pieces). Delicious!

 

Hardcover front coverYou can find more delicious Stage 3 weaning recipes in Easy Indian SuperMeals for Babies, Toddlers and the Family. Available to buy now from Amazon.

Shortlisted for the Prima Baby Awards 2015.

 

 

 

 

References

Iron deficiency anaemia – treatment

Oregano oil fights norovirus