We’re just getting started on our Baby-led weaning journey, so we’re currently on the look out for anything tasty that we can all enjoy. We’ve enjoyed baked potatoes, toast and spaghetti, pasta and sauce, fruit, banana pancakes etc. but we decided we wanted to be a bit more adventurous, so we took a dive into our Ella’s Kitchen cookbook – The Red One, and discovered some fantastic dishes, the first one being this delicious thai curry.
Hallie loved this, and so did we! It was so tasty and filling and best of all, it’s completely vegan which means I now have a meal to make for my vegan friends when they come over for dinner!
First of all, what you’ll need:
- 1 tablespoon of vegetable oil
- 400g/14oz of butternut squash, diced
- 1 large onion, chopped
- 1 carrot, sliced
- 1 red pepper, sliced
- 100g/3 1/2 oz of sugar snap peas
- 3cm/1 1/4 inch piece of root ginger, grated
- 1 garlic clove, crushed
- 1 teaspoon of ground cumin
- 1/2 teaspoon of mild chilli powder
- 400ml/14fl oz canned coconut milk
- 1 vegetable stock cube, crumbled
- Al large handful of coriander, finely chopped
- 4 lime wedges, to serve (optional)
I love making Hallie food from scratch – it’s when I really feel like I’m nailing this whole motherhood thing, so that’s one of my favourite things about this recipe!
So now, we’ll get started on the method of cooking!
- Heat oil in a large frying pan – large being operative word, as I found this to be a lot of food for one pan!
Then you want to go ahead and add the carrot, onion and squash and cook for around 5 minutes or until the onion is soft. Add the pepper, sugar snap peas, ginger. garlic, cumin and chilli powder, and fry for 2-3 minutes, stirring occasionally.
- Stir in the coconut milk and crumbled stock cube, then cover (I used another frying pan to do this as mine doesn’t have a lid!) and simmer for about ten minutes, stirring occasionally, until vegetables are nice and tender. Stir in the coriander.
- Then, to serve you want to plate this up with some basmati rice, along with the lime wedges if you’re choosing to add that extra zing!
This is our favourite BLW meal so far – we removed the sugar snap peas for Hallie as she doesn’t yet have teeth so I was a little worried about them being a chocking hazard (HELLO, HELICOPTER PARENTING!), but she loved the rest.
And even if you’re not cooking this for a baby or children, it’s a tasty wholesome meal that will please all of your vegan, vegetarian, pescatarian, gluten or dairy intolerant friends! It’s a fantastic one to have up your sleeve!
For more incredible recipes, you can find The Red One by Ella’s Kitchen here, and places like Amazon, Ebay or good book and baby stores.
This is in no way sponsored or linked to Ella’s Kitchen – just a great recipe that I thought I would share with you all.
Happy cooking and bon appétit!