Toddler Coconut Chickpea Curry
This veggie-loaded curry dish is a great way to introduce different or unique flavours onto your kid’s plate.
Introduction
This veggie-loaded curry dish is a great way to introduce different or unique flavours onto your kids plate. Start off with minimal spice, and over time you can gradually increase it. It freezes well and can be reheated for a quick meal! I really like using the food processor for some of the vegetables so the texture isn’t too overwhelming – a few large pieces and a few small. The turmeric also adds amazing antioxidant and anti-inflammatory properties to the dish!
Ingredients
- 1 cup chopped zucchini
- 1 cup chopped pepper
- 1 cup chopped mushroom
- 1 cup chopped spinach
- 1 cup chopped carrot (I use a food processor)
- 1 cup chopped Brussel sprouts (food processor)
- 1/2 can chickpeas
- 3-4 cloves chopped garlic
- 2 cans of full-fat coconut milk
- 1-3 tbsp green curry paste
- 1-2 tsp medium curry powder
- 1 tsp ginger
- 1 tsp Tumeric
- 1 tsp cumin
- 2 tbsp coconut oil/avocado oil
✖️Begin by sautéing your vegetables over medium-low heat in the coconut oil. You’ll want to continue stirring as veggies soften, ensuring they don’t burn
✖️Once your vegetables are soft, add in the coconut milk along with curry paste, curry powder, ginger, turmeric, cumin, and coconut oil
✖️Turn heat down slightly and let it simmer for 20 mins to thicken up the curry
✖️I usually serve over a bed of rice or I’ve used quinoa before. I’ve even put this curry mixture over pasta noodles when that seemed to be the only thing my kids were interested in eating!
This makes a nice big batch so portion out into smaller containers and freeze!
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