Oh My Squash – Kid and Budget Friendly Veggie Curry
Able and Cole, thank you for this fantastic Cauli Coconut Curry recipe. I hope they don’t mind, but I have taken liberty to tinker with it a tiny bit to make it slightly more appealing to my littlies growing taste buds and to streamline the recipe a little.
All my previous attempts to get my kids to eat curry failed, but they have happily eaten this up the 4 times I have cooked it since I first saw the recipe a few weeks ago. I hope this works for the rest of you – great way to get through lots of veg.
Must Have Ingredients
Cauliflower, Red Pepper , fresh coriander, fresh ginger, tin coconut milk, turmeric, fresh lime, brown rice, desiccated coconut, two tablespoons sugar
Fresh mint, any squash, carrots, chick peas, almonds
Chop your veg up into bite sized chunks, cover in a splash of oil, salt and pepper and put in the oven in a roasting tray for 30-4o minutes (if you are in a hurry, chop the veg a bit smaller)
At the same time, put your brown rice on the stove to cook, you can use white rice if that is more appealing to palates
In the food processor or food chopper throw in a ¼ – ½ the bag of fresh coriander (and mint if you are splurging), I teaspoon turmeric, 2-3cm piece of ginger (if you don’t have time to peel, no worries), juice of one fresh lime
When the veg is cooked, take the pureed mixture from the food processor and place it in a pan of heated oil and let it simmer for a few minutes. Add the tin of coconut mild and two tablespoons of sugar. Stir this together and then toss the veg in with the sauce.
Toast 3 tablespoons of desiccated coconut under the grill until its brown.
As my kids swore they hated curry, I served this up in small bowls with a spoonful of rice, a spoonful of curry and the coconut sprinkled on top (for new foods, I always make the serving portions very small and manageable) I let them have a dash of soy on the rice and they were pleased as punch. They like curry now and I always like ways to get through veg.Tweet