Baby Food Recipes by Age

Cauliflower and chickpea curry

Cauliflower and chickpea curry

Ingredients

  • 1 cauliflower, in florets
  • 400 g tinned chickpeas, rinsed
  • 1 onion, chopped
  • 1 tbsp mild curry powder, no salt
  • 400 g tinned tomatoes, no added salt
  • 200 ml coconut milk
  • 200 g rice

Contains: None of the common allergens

Method

  1. Soften the onion; add the curry powder for a minute. Add the cauliflower, chickpeas, tomatoes and coconut milk.
  2. Simmer 20 minutes until the cauliflower is soft.
  3. Serve on rice; squash your child's chickpeas. Salt and chilli for the adults.
Safety: Chickpeas squashed. Serve your child's portion first, then salt the rest for the adults. Under three, the daily limit is about 2 g of salt in total.
Storage: Fridge 3 days, freezer 2 months.
Tip: A vegetarian curry with enough body that nobody misses the meat.

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