28
Jul

Toddler Approved Vegetables – Easy Vegetable Curry

IMG_8747

This vegetable curry only takes 15 minutes to prepare and is packed full of anti-inflammatory spices! It’s also night-shade free and the first thing I’ll be making when we start our 30-day cleanse!

When my son first started eating solid food, he would eat everything we put him in front of him. In the past 6 months or so, as he went from being a sweet baby to a toddler with a mind of his own, he decided that whatever HE didn’t want went straight onto the floor. Similar to my husband, he’ll eat any and all fruit. He has a few other staples that he eats day in and day out, but he rarely will try new things for me. I can’t believe he doesn’t get bored!

Since he’s not quite at the age where a threat of “no dessert” or “to bed on an empty stomach” will resonate with him, we’ve just followed my pediatrician’s advice and let him eat what he wants as long as he gets the nutrients he needs. I still always offer a bite of whatever I’m eating just in case, but I rarely succeed. Besides my salads (which he loves!), he hates vegetables. He gets what he needs from those ridiculously sweet and over priced Organic squeeze packets, but I really wish he would just eat nutrient rich, whole veggies.

He’s recently taken a liking to cooking with me, which I couldn’t be more thrilled about! You all saw the picture on Facebook of him making my grain-free lasagna with me, but his new favorite thing to make are cookies. He runs into the kitchen as soon as he hears the sound of the mixer going, and says “Cook with me?” My heart melts! Today he finally said “Cook with mama.” I just love him.

So I decided that maybe the best way for him to get excited about trying new things was to let him make them himself. I was making my standard go-to lunch, a quick yellow curry with veggies and he came in and asked to cook. His favorite part was getting to dump the measuring spoon of each spice into the pan. For the record, for all of the child safety officers out there, we did this on the counter in a cool pan off of the hot stove.

I couldn’t believe it when he started eating from my bowl! I put a few spoonfuls in his own bowl and he cleaned his plate. Broccoli and all! I think I always underestimate his taste in food. I assume he would prefer more bland flavors, but apparently all he wants is a little spice!

This recipe only makes a lunch portion for 1 adult, but is easily doubled or tripled for more people. If you’re serving it as a side dish, and not a full lunch like I do, you can probably get away with only doubling it to serve 4.  In case you’re wondering where the curry powder or curry paste is in the ingredient list – you won’t find either of them. I really don’t like the flavor and would much prefer to make my own. This one is just an easy mix of dried spices and will only take you 15 minutes!

Heat the oil in a skillet over medium-high heat. Add the vegetables, garlic, fish sauce, kaffir leaves, coconut aminos, ginger, and spices. Saute for 5 minutes, stirring occasionally.

Add the coconut milk and simmer for 10 minutes, until the vegetables are cooked and soft. Enjoy!

Shared with Slightly Indulgent Tuesdays, Allergy Free Wednesdays and Wellness Weekends

SHARE THIS POST
Share on FacebookTweet about this on TwitterPin on PinterestShare on RedditGoogle+Digg thisBuffer this pageEmail to someone

Toddler Approved Vegetables – Easy Vegetable Curry

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

  • 1 tablespoon coconut oil
  • 2 cups vegetables, fresh or frozen (I used a broccoli, carrots, snow peas, zucchini, and mushrooms)
  • 1 garlic clove, minced
  • 2 teaspoons fish sauce
  • 2 kaffir lime leaves, fresh or from the jar
  • 1 teaspoon coconut aminos
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon coriander
  • dash nutmeg
  • pinch of cayenne (optional for kids or nightshade free)
  • ½ cup coconut milk

Instructions:

  1. Heat the oil in a skillet over medium-high heat.
  2. Add the vegetables, garlic, fish sauce, kaffir leaves, coconut aminos, ginger, and spices. Saute for 5 minutes, stirring occasionally.
  3. Add the coconut milk and simmer for 10 minutes, until the vegetables are cooked and soft.
* indicates required

  • jennifer

    Oh my goosey-gander! What an adorable baby-faced boy! Still, I might steal that lovely plate of veggies right from under your cute little fork! I will try this recipe soon – and maybe if I have my not-quite-so-little ones help in the kitchen, they, too, will gobble up their veggies as well! Thanks so much for your recipe and your story:)

  • http://www.anjasfood4thought.com Anja @ AnjasFood4Thought

    This is great. I am pretty sure, my kids will eat this when I omit the cayenne. Will test on them for the next lunch. Thanks for sharing.

  • http://www.dmu.edu Barb

    Oh, MY, this recipe is to-die-for tasty, even though I couldn’t find kaffir lime leaves! This one went straight from your blog to my recipe box. Thanks, Danielle!

  • Jen

    I have been looking for good vegan recipes for my son and found your site… Your recipes look amazing, but are not all Vegan that you have labelled… for instance, this one contains no meat per say but is made with fish sauce which is very much not vegan as it is made with Anchovy. :( I would recommend point such out and linking to a site that provides alternatives to fish sauce (i.e. http://www.thekitchn.com/recipe-vegan-fish-sauce-130535)

    • Against All Grain

      Thank you so much for pointing this out Jen. I’ll make a change on the recipe categorization.

  • http://www.coconutmama.wordpress.com kristy @ coconutmama

    The whole family enjoyed this recipe. Ages 9 mo. to 35. :)