Mixed Veggies in Coconut Milk

Prep: 5 mins

Cook: 15 mins

UK healthcare professionals actively campaign ‘breast is best’ for newborn babies due to the perfect nutritional content of breast milk, and its immune-boosting compound ‘lauric acid’. Only one other natural source exists close enough to match the lauric acid content found in breast milk, and it can be found in coconuts. Although coconut oil is by far the most concentrated source, it can be found in desiccated coconut and in coconut milk. So feeding your little one this creamy scrummy curry should help to keep infections at bay.

1 tbsp olive oil

1 small onion - peeled, chopped

1⁄2 tsp minced garlic

1⁄4 tsp minced ginger

Pinch of ground turmeric

Pinch of ground cumin

Pinch of ground coriander

1 medium parsnip - washed, peeled, chopped

70g (3oz) green beans - washed, ends chopped, halved

200g (7oz) cauliflower florets - washed, chopped (no stems)

100g (31⁄2oz) tinned sweet corn (no added salt) - drained

250ml (8fl oz) unsweetened coconut milk

Heat the oil in a pot, add the onion and stir-fry on medium-low heat for 3-4mins until soft and golden. Turn to low heat and add garlic, ginger, turmeric, cumin, coriander and stir-fry for a further 30secs-1min.

Add all of the remaining vegetables to the pot along with the coconut milk and stir. Bring to the boil and simmer (covered) on a medium- low heat for 6-8mins until all of the vegetables are tender. Once cooked, mash the vegetables to a soft lumpy consistency using either a masher or blender using a pulse motion.

Serve to baby warm or for toddlers serve with rice or roti for a heavier meal.

Serves
6

Preparation Time
5 minutes

Cooking Time
15 minutes

Main ingredients
Vegetables

Recipe Type
Dinner, Kids Food, Babyfood

Special Info
Vegetarian

Level of Difficulty
Easy