Vegetarian Curry for Babies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 12 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g chickpeas, soaked and cooked
- 60 g sweet potato (s)
- 1 sheet savoy cabbage
- 1 small parsnip (s)
- 5 ring / s leeks
- 2 tablespoon whipped cream
- 2 teaspoons coconut oil
- some curry
- some cumin
- 0.5 teaspoon ½ flour
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in cold water overnight. If you have sensitive tummies, you should change the water more often. The next day, cook the chickpeas until soft for an hour. The chickpeas can now be frozen and removed as required.
- Wash, clean and chop savoy cabbage, sweet potatoes and parsnips and cook in the steamer with the (frozen) chickpeas for 20 minutes.
- Sweat the leek rings in coconut oil, add the drained vegetables and sprinkle with spices. Mix the whipped cream and flour and add. Stir until it boils and everything is mixed together.
- Note: The whole family will enjoy it too. The portion is intended for a hungry baby.
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