I consider my toddler to be a great eater, she’ll happily pick up veggies over a non-healthier option any day and that makes me so proud (please never change, HA!l).
One thing I know she really enjoys with her meals is carbohydrates, particularly; spelt pasta, brown rice and quinoa. And whilst I’ve spent most of my adult life trying avoid carbs, as a parent nothing if more important than fulfilling my little love with what she needs to grow and thrive.
With this in mind I’m always thinking of new family meal ideas which will not only fulfil our nutritional needs but something we’ll all love as well. I’m constantly racking my brain for little creations just like this veggie curry. Mostly my creations come from me looking blankly into the fridge to try and figure out if I can make something work with the ingredients I have already #storyofmylife
So when your tired of eating loaded veggie chilli con carne or spag bol and know you have chickpeas, spinach leaves, coconut milk, veggies and every spice known to mankind at home – you create a curry of course!
Best thing about this meal is it only took 30 mins to make. Husband looooved it and the little one loved it too. Huge win if you ask me.
INGREDIENTS
2 medium sweet potatoes
1 medium carrot
1 can organic macro chickpeas
1 can coconut milk
1 can diced tomatoes (can use fresh if you have them)
150g baby spinach leaves
20ml of olive oil
2 tbsp cumin powder
4 tsp ginger powder (can use fresh grated if you have it)
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garlic powder (can use fresh garlic if you have it)
¼ tsp red chilli flakes (omit for toddler if you wish)
Salt and pepper to taste
Fresh lime to serve (optional)
METHOD
1. Wash and chop the veggies into approx 4cm pieces
2. In a large saucepan heat the oil and then stir through the veggies
3. Add the cumin, pinch of salt, ginger, garlic, turmeric, coriander, red chilli flakes (omit for toddler), tomatoes and coconut milk. Then stir until well combined.
4. Cover and simmer on a low heat for approx. 30 mins, until the veggies are as tender as you like them.
5. Stir in the baby spinach leaves and season with salt and pepper to taste
6. Serve with your choice of boiled rice. We have ours with brown rice or quinoa.
7. Season with lime wedges
ADDITIONAL NOTES
You can add meat to the dish if you wish, my husband loves it with pieces of chicken thighs