Food

Midweek Meals : Speedy Veggie Curry (Toddler Friendly)

This curry recipe started off as a recreation of the Leon Coconut Chicken and Petit Pois Curry which you can find in their Naturally Fast Food cookbook (or see it here bit.ly/3hKDW8i if you don’t have a copy on your bookshelf). I really don’t like peas so straightaway I swapped them for some edamame beans which we had in the freezer. I trialled making it without chicken when planning a vegetarian supper for family and realised that it is just as great without, and much cheaper!

This curry makes use of loads of store cupboard essentials and by using frozen vegetables, means that we mostly always have the ingredients at hand. I am also a massive fan of microwave rice, they are super cheap and require zero effort or skill. I would love to try more adventerous curry recipes in the future including making my own spice pastes, but for now this is a really tasty, family friendly meal.

Ingredients (Serves 4 – enough for 2 adults and a toddler for 2 meals)

  • Butter/ Ghee/ Oil of choice
  • 1 large onion (I used frozen)
  • 2 tbsp korma paste
  • 1tbsp Nigella seeds
  • 1 tbsp tomato puree
  • 1/4 tsp dried coriander
  • 1/4 tsp cinnamon 
  • 1/4 tsp black pepper
  • Vegetables – I used half a bag of frozen butternut squash and a very large sweet potato.
  • Large handful of edamame beans
  • Can of chickpeas
  • Can of coconut milk 

  1. Add your vegetables to a baking tray, spray lightly with oil and bake for 10-15 minutes at 220°C until softened. Alternatively if you have any leftover cooked vegetables in the fridge then you can skip this step.
  2. In a large saucepan, fry off the Nigella seeds and onions until softened. 
  3. Add the curry paste, tomato puree, coriander, cinnamon and black pepper. Stir to combine and cook for a few minutes.
  4. Stir in the cooked vegetables, making sure they are thoroughly coated in the sauce.
  5. Drain the chickpeas and add to the saucepan, along with the edamame beans.
  6. Stir through the coconut milk.
  7. Add the lid to the saucepan (or use some tinfoil if you haven’t got a lid of the correct size) and simmer for 10 minutes. The longer you leave the curry, the more flavoursome It will be.
  8. Serve with rice and enjoy! 

First-Time Mama to Rosie - MUA / Retail Manager - Fuelled by Coffee and Concealer - Dairy Free - Weaning Toddler - Extended Breastfeeding.

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