Thursday, June 10, 2010

BABY-FRIENDLY CURRY

Billie bites' latest challenge is to create food that the baby can feed herself, or at least attempt to feed herself while mamma spoons the rest of the meal into her open mouth. Don't get me wrong - Billie LOVES her food. There is no force-feeding going on here. In fact, Billie loved this simple yet eagerly-devoured-by-all vegetarian curry so much that she forgot she (mostly) wasn't feeding herself.

However, as Billie increasingly asserts her independence and desire to prove she can eat all by herself thanks very much, more and more ingenious feeding methods are sought. She has her own spoon to clench and bang on the table when dinner appears to be late. At breakfast she has a segment of mandarin or orange to suck and chomp on between mouthfuls of porridge (also useful to get that vitamin C necessary to absorb the iron from her millet/rice cereal). But the last few days we have seen such staunch attempts to grab the spoon from my hands that more food is going on the floor than down her throat.

So, enter the curry. Chunks of vegetable and tofu Billie could feel personally responsible for, while enthusiastically gulping back many spoons of the curry and rice blend I placed in her mouth.


COCONUT, TOMATO AND PUMPKIN CURRY

What makes this a baby-friendly curry? NO CHILI, and only a little salt. Serve with brown rice. 

1 onion, finely chopped
3 large cloves garlic, finely chopped
3 Tablespoons olive oil
1 can tomatoes, chopped
1 can coconut cream (pref. organic)
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 teaspoon ground ginger
1 teaspoon turmeric
2 large carrots, sliced into rounds
1/8 pumpkin, chopped into bite-sized pieces
1 head broccoli, cut into florets and stalks into chunks
1/2 teaspoon salt
small block of tofu (optional)

 Heat oil in large heavy pot. Saute onion and garlic until soft. Add spices and tomatoes (including juice), salt and coconut cream. Slowly bring to boil and immediately turn down to low simmer.  Leave lid on, stirring occasionally. Add carrots, and 10 mins later add pumpkin. Wait another ten minutes before adding broccoli.

Prepare the tofu, if using. Cut into small cubes and either fry in oil in hot pan until golden, or just throw into curry with broccoli to cook. I did a bit of both, sprinkling the fried pieces on top of the curry when serving.

Meanwhile, place 1 1/2 cups brown rice in small pot with 3 cups cold water. Bring to boil with lid on, then immediately turn down to low simmer. Leave lid on and DO NOT stir. Check after 20 mins and when water absorbed or almost absorbed, remove from heat and serve with curry.

To serve to baby, blend a portion of curry and rice until as pureed as needed. Reserve a few pieces of vegetable (esp pumpkin) and serve alongside mush. Billie managed a bit of straight rice tonight, but I'm not sure how well digested it will be...



Homemade Curry Powder on FoodistaHomemade Curry Powder

11 comments:

  1. Sounds awesome, can you make a coconut free one next so as to make it my husband friendly too :) xx

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  3. I am whipping this up now and it is so super quick and easy and I think I need to say a big thank you, Sarah, because you seem to have brought me back from a cooking lull! And Naomi.... throw some dairy cream in for the husband man's tastes, perhaps? Or there is some tricky way of making creamy sauces from Almonds but I am yet to try.

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  4. This is delicious!I don't have any coconut milk but I once tried it with regular milk and it still tasted great.This is one easy curry dish :)if you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

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  5. Hello,
    thanks for all the great feedback. Sarah- pleased to hear I've helped you back from the lull. It's a great feeling isn't it to get that apron back on...
    I would LOVE to know how to make curries with almonds and cashews...anyone???

    ReplyDelete
  6. I guess using almonds and cashews is like doing a korma. I have never made one myself. I have made my own curry powders and pastes though.
    I think instead of using coconut milk you can use Evaporated Milk or maybe yoghurt.

    ReplyDelete
  7. yes, true, but how???!!!! (re korma). I've never bought/used evaporated milk but it's been popping up in a few recipes of late

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  8. Little Billie is adorable. The curry sounds great, good idea changing it up that she can eat it too. I always end up making two dishes when my grand babies are coming over, just so they can have something similar and not feel left out.

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  9. Hello Sarah! I found this blog in Foodista and followed it here. This is a lovely blog and awesome COCONUT, TOMATO AND PUMPKIN CURRY recipe. Reminds me of mom's recipe and it was superb, I bet yours is excellent too! By the way you can place more Foodista widget in your past and future blogs so that other Foodista readers can follow and see your blog too. Just search for a related recipe or food in Foodista and use its widget. I hope to read more from you. Cheers!

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  10. Do you know if this freezes well?

    ReplyDelete
  11. Hi Michele,
    I have not frozen
    it myself, so couldn't say. But I would be hesitant to freeze tofu, and I don't generally find curries with starch vegetables freeze so well. But give it a go and let us know. Thanks

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