November 17, 2014

Easy Baby Veggie Korma – Weaning Diaries #2

We made this gorgeous curry for Isla last week from Zainab Jagot Ahmed’s amazing book – Easy Indian SuperMeals. It went down an absolute treat! I ended up eating quite a bit of it too because it tastes so good.

Check out our video showing you how to make the Veggie Korma:

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And here is the recipe:

Total preparation and cooking time: 30mins
Suitable for freezing
Makes 4 servings

1 tbsp olive oil1 tomato – washed, deseeded, gratedPinch of ground turmericPinch of ground cumin¼ tsp minced garlic1 medium white potato – washed, peeled, cubed2 tbsp unsweetened desiccated coconut200ml (7fl oz) of water1 medium carrot – peeled, washed, chopped40g (1½oz) peas – frozen, washed

Heat the oil in a pot and add the tomato, turmeric, cumin, garlic and stir-fry for 1-2mins. Add the potato, coconut and water. Stir and bring to the boil. Simmer (covered) on low heat for 15-20mins until tender. Then mash and set aside.

Whilst the potato is boiling, steam the carrot and peas in either a steamer or in the microwave by placing them in a microwavable dish and adding 2 tablespoons of water. Cover the dish with either a lid (leaving a small vent) or cling film (piercing a few holes), and steam on high for 1-1½mins. Drain and add to the mashed potato. Further mash or blend as necessary using a pulse motion. Serve to baby warm.

Let us know if you’ve tried any of the recipes from her fab book and check out our review of it here!

*We were sent the book for review purposes but all opinions are 100% our own