Mild Vegetable Curry
• 1 small potato, sweet potato or plantain (approximately 180g)
• 30g onion
• 90g cauliflower florets
• 10ml (2tsp) rapeseed or olive oil
• 5 ml (1 tsp) mild curry powder
• 15 ml (1tbsp) plain flour
• 50g cooked chickpeas
• 200ml of whole milk or coconut milk
• 25g spinach leaves
• Saucepan
AllergensMilk and Wheat
Instructions
1. Wash, peel and dice the potato, sweet potato or plantain.
2. Dice the onion.
3. Heat the oil in a saucepan and add the potato, onion and cauliflower with the curry powder and sauté for about 5 minutes.
4. Stir in the flour and chickpeas, then add the milk or coconut milk.
5. Bring the mixture to a simmer, stir gently and cook uncovered for a further 15 minutes.
6. Wash and roughly shred the spinach leaves and add to the pan. Allow the spinach to 'wilt' into the mixture.
7. Serve warm.
Tip
Using a clean, sealable container, freeze the remainder of the curry. Toddler-size portions can be defrosted and reheated for future use.
As an alternative, try replacing the chickpeas with diced tofu. Children will enjoy dipping chapatti (Indian flat bread) into the creamy sauce.
Good to Know
It is great to introduce your child to a wide variety of flavours from an early age. This mild curry tastes best with coconut milk.
