This magic curry recipe can be found in Rachel Boyett’s brilliant new book Little Veggie Eats, the first full-colour vegetarian and vegan weaning guide, perfect for any parents who are keen to reduce their family’s dairy, meat and fish intake, and save the planet.

Mother of three and lifetime vegetarian, Rachel Boyett was keen to only cook one meal when weaning her first baby, so began to create easy, nutritious recipes that all the family can enjoy.

With over 60 meals and snacks, all with simple adaptations and ingredient tweaks to suit the whole family,  Little Veggie Eats is the perfect companion for every day delicious home cooking.

Over to Rachel…

Magic curry got its name because it was the first curry my son ever ate. It’s a perfect introduction to curry – a slightly sweet sauce with warm spices running through. This is a very easy store-cupboard curry and it freezes well so it’s ideal to make up a batch on a rainy afternoon to add to your freezer stash.

PREP: 15 minutes

COOK: 30 minutes

SERVES: 2 adults and 2 smalls

Ideal first food

INGREDIENTS:

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • onion, peeled and finely chopped
  • cloves of garlic, peeled and chopped
  • cm fresh ginger, grated
  • ¼ head of cauliflower, chopped into florets
  • ½ sweet potato, peeled and cut into 1cm cubes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • 1 x 400g can chickpeas, drained and rinsed
  • 1 x 400g can coconut milk 1 x 400g can chopped tomatoes
  • Yoghurt, lemon or lime juice, chilli flakes and salt, to serve (optional)

PROCEDURE:

  1. Heat the coconut oil in a large saucepan on a low heat until melted and then add the mustard seeds. When you hear the mustard seeds start to pop, add the onion. Cook the onion for about 10 minutes until soft. Add the garlic and ginger and cook for two minutes.
  2. Add the cauliflower and sweet potato, along with the ground cumin, coriander, turmeric and curry powder, and cook for
    a few more minutes. Then add the chickpeas, coconut milk and tomatoes. Cook the curry for about 25 minutes until the vegetables are cooked.
  3. For young and spoon-fed babies, gently mash or blend their portion. Once your baby’s pincer grasp is developed you can leave the curry with more texture for them to pick up chickpeas, vegetables etc.
  4. Serve with quinoa, rice or a flatbread, a squeeze of lime and a spoonful of yoghurt. Add salt and fresh chilli to adult portions.

 

SUBSTITUTIONS:
I’ve written the recipe using cauliflower and sweet potato but you can replace these with any other vegetables you like. You can also add some greens towards the end of cooking; spinach and/or peas are both delicious, and they only take 5 minutes to cook.

 

Little Veggie Eats by Rachel Boyett (Vermilion, £14.99) Photography by Tania Dolvers.

Discover more recipes on the blog, here.

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