10 months +

Chickpea, Kale & Cauliflower Curry

Prep: Under 10 mins
Cooks in: 10-30 mins
Serves: 2 adults and a baby

Contains:

  • No Allergens

Ingredients

1 onion
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)

Contains:

  • No Allergens

Method

Step 1

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.

 

 

Serve with rice to make a meal for the whole family to enjoy.

step 1/3

Method

Step 2

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.

 

Serve with rice to make a meal for the whole family to enjoy.

step 2/3

Method

Step 3

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

Serve with rice to make a meal for the whole family to enjoy.

step 3/3