Full of flavour, this dairy-free, vegetarian curry recipe is quick to prepare and great for the whole family, including weaning babies! Simply blend the vegetables to desired consistency before adding herbs & spices for your baby to enjoy!

Add a burst of flavour by adding some ginger & spices if your little one is at the right stage.

INGREDIENTS

280g pumpkin, chopped
1 small onion, diced
1 tablespoon fresh ginger, grated
2 garlic cloves, grated
1 tbs coriander
1 tbs cumin
1/2-1tsp cinnamon
180ml veg stock (or water)
180ml passata
1 400g can chickpeas, drained
170ml coconut milk

METHOD

Heat a pan over medium heat with a splash of oil.
Add pumpkin and onion, let cook, covered, for 5 minutes, stirring occasionally.
Add ginger, garlic and spices, cook 30 seconds until fragrant.
Stir in veg stock, passata, coconut milk and chickpeas.
Simmer 5 minutes or until pumpkin is tender, can keep at a simmer until ready to serve.
Remove a portion for your little one and then season the remainder with salt to taste.
Serve over rice with a squeeze of lime juice, a dollop of yogurt and a shrinking of coriander.

MORE RECIPES

Are you looking for something tasty and nutritious to share with your budding foodie? Discover our baby weaning recipes, perfect for every occasion! Here at Babease, we know that you want your little one to experience the wide world of food! We’ve collected some of our favourite recipes for babies and created this handy resource to provide you with some new and exciting ideas.

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