Mild Vegetable Curry
Chickpeas can be introduced from around 6 months, well mashed or blended smooth. They are one of the better plant sources of iron and protein for a baby, which matters from 6 months when a baby's own iron stores start running low.
Ingredients
- 1 cup chickpeas, cooked or canned
- 1 medium sweet potato, cubed
- 1 cup fresh spinach
- 1 cup coconut milk
- 1/2 cup water
- 1/2 onion, diced
- 1 tbsp olive oil
- 1/4 tsp each cumin, coriander, turmeric
Instructions
- 1
Cube 1 medium sweet potato and drain and rinse 1 can of chickpeas. Roughly chop 1 cup of fresh spinach.
- 2
Heat 1 tbsp olive oil in a pot over medium heat. Add 1/2 finely diced onion and cook for 3 minutes.
- 3
Add 1/4 tsp ground cumin, 1/4 tsp ground coriander, and 1/4 tsp turmeric. Stir for 30 seconds until fragrant.
- 4
Add the sweet potato cubes, chickpeas, and 1 cup coconut milk plus 1/2 cup water. Bring to a boil then reduce to a simmer.
- 5
Cook for 20 minutes until sweet potato is very tender. Stir in the spinach and cook for 1–2 more minutes until wilted. Mash some sweet potato into the sauce to thicken. Serve over soft rice.
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