Chickpea, Kale & Cauliflower Curry
3 cloves garlic
6 florets of cauliflower
3 stems of curly kale
1 tbsp olive or coconut oil
2 tsp mild curry powder
1 tsp garam masala
200g chickpeas (½ a 400g can)
200ml vegetable stock (ideally homemade with no added salt, or a low salt alternative)
200ml full fat coconut milk
Cooked brown rice to serve (optional)
Peel and finely chop the onion, crush the garlic, chop the cauliflower into bite sized pieces and finely shred the kale. Sauté the onion on a medium to low heat in a casserole dish until soft. Add crushed garlic and spices for another minute until the aroma releases.
Rinse and drain the chickpeas then add to the pan. Add the cauliflower then pour over 200ml hot stock and 200ml coconut milk. Cook for 20 minutes with a lid until the cauliflower is tender.
Remove the lid and allow the sauce to reduce and thicken for about 5 minutes. Add the finely shredded kale to the pot for a final 5 minutes until soft. Chickpeas and cauliflower can be mashed up with the back of a fork for little ones and the kale can be cut into tiny pieces with scissors. This can also be blended for younger babies
Organix Baby & Toddler Cookbook
Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!