PUMPKIN & GNGER CURRY
Dash of olive oil
2 cloves crushed garlic
1 can chickpeas, drained
1 can of chopped tomatoes
1 heaped teaspoon of ginger
2-3 teaspoons of mild curry powder
250ml vegetable stock (low salt)
Dash of cream, coconut milk, yoghurt or dairy alternatives to cool.
What age foodie? Established feeders+
What do I do?
If you have a slow cooker at home this recipe is so easy! Simply finely chop the ingredients and place them all in the slow cooker (except for the cream/yoghurt which can be added at the end) for about 8 hours.
…and if you don’t have a slow cooker. First start by heating the onion and garlic with the oil until softened. Next add in the pumpkin and spices and soften further followed by the chick peas. Simmer these with the vegetable stock and chopped tomatoes until all of the ingredients are cooked through.
For younger children the curry can be made into a smoother consistency by using a hand blender to break up the chickpeas. You may also wish to add in a little extra cream, or alternatives to cool if they are new to curries.
This recipe can be enjoyed by the whole family and served as a stew, with fresh bread, rice, quinoa or couscous.
Suitable for vegetarians and vegans (when using dairy alternatives).