Introducing a variety of spices to your children’s diet from an early age goes a long way to avoiding having fussy eaters later on.
Babies all around the world are dining on herbs and spices from a young age, however in western society it seems most babies get stuck with boring tasteless mush.
Curries are a great way to pack in lots of vegetables, nutrients and flavour into a relatively simple dish. Curry is a perfect food when your child is new to solids because it often can be pureed down very easily.
This curry is super mild so perfect for beginners and those who don’t like things too spicy. It is also loaded with goodness from pumpkin, cauliflower, lentils, chickpeas and fish.
Fish is a really important addition to your family’s diet because it is packed with omega-3s and B-vitamins so helps to boost brain and eye development.
I used monkfish in this curry because it’s a nice meaty fish. However you can use any boneless (and preferably skinless) fish you desire.
* 500g boneless white fish (I used monkfish)
* 400g pumpkin
* 300g cauliflower
* 1/4 bunch coriander
* 1 brown onion
* 1 teaspoon ginger
* 1 teaspoon garlic
* 1/2 tablespoon coconut oil or extra virgin olive oil
* 4 tablespoons korma curry paste
* 70g red split lentils
* 1/2 x 400g can of chickpeas
* 1 can diced tomatoes
* 4-5 tablespoons greek natural yoghurt
* 1 lemon
* 3 cups basmati rice
1. Peel and chop pumpkin into roughly 2cm cubes.
2. Roughly chop cauliflower and place in bowl with pumpkin.
3. Chop coriander and place in bowl with vegetables.
4. Dice onion and set aside in a separate bowl.
5. Slice fish into roughly 3cm chunks.
6. Juice half the lemon. Cut the other half into wedges for serving.
7. Heat oil in a large saucepan on low-medium heat (I use a le crusset) and add garlic, ginger and curry paste. Stir for one minute to release the flavours.
8. Add fish and lemon juice to the pan and and stir for two minutes or until fish starts to cook on the outside.
9. Add vegetables and coriander and stir. Cook on low-medium heat for around 15 minutes or until vegetables begin to soften.
10. Rinse lentils until water begins to turn clear.
11. Stir lentils, chickpeas and 600ml of water through the curry mixture.
12. Cover with a lid and simmer on low heat for 30 minutes. Stirring occasionally to ensure it does not burn on the bottom of the pan.
13. Remove lid at 30 minutes and stir. Continue to simmer on low heat for another 30 minutes or until sauce begins to thicken. Stir occasionally.
14. While the curry is thickening, cook the rice either in a rice cooker or by placing in a saucepan with four cups of water and cooking on high heat until the water is all absorbed. Stir the rice occasionally while it is cooking.
15. When the curry has thickened to desired consistency stir through the yoghurt and simmer for another few minutes.
16. Serve the curry on top of the rice with a dollop of yoghurt and a lemon wedge.
17. For small children, puree or mash their portion before serving.
* This will serve two adults and two children with plenty of leftovers. It could comfortably serve four adults.
If you liked this recipe don’t forget to check out my other easy and delicious dinner time recipes.
* If you want a more spicy curry try adding some fresh chopped chilli.
* This freezes really well.
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