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Vegetable Curry with Rice

If your little ones have not experienced Indian food before, this mild vegetarian curry is the perfect dish to start with. It is healthy and there are lots of variations to the vegetables you can do with this dish.

Dairy Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 4 portions
1 tbsp sunflower oil
1 shallot, chopped
200g butternut squash , diced
1 small red pepper, diced
1 carrot, diced
1 clove garlic, crushed
100 g frozen peas
½ tsp garam masala
½ tsp mild curry powder
400 ml coconut milk
½ tsp mango chutney
A few drops of fish sauce or ½ tsp fish sauce
75g rice
  1. Heat the oil in a saucepan. Add  the shallot, squash, pepper and  carrot . Fry for 2 to 3 minutes. ….. Ingredients:  1 tbsp sunflower oil, 1 shallot (chopped), 200g butternut squash, 1 small red pepper (diced), 1 carrot (diced)
  2. Add the garlic and fry for 10 seconds. Add the spices, then the coconut milk, chutney and fish sauce. ….. Ingredients:  1 clove garlic (crushed), 1/2 tsp garam masala, 1/2 tsp mild curry powder, 400 ml coconut milk, 1/2 tsp mango chutney, 1/2 tsp fish sauce
  3. Cover and simmer for 10 minutes . Add the peas for 2 minutes…… Ingredients: 100g peas
  4. Cook the rice in boiling water and drain. Serve the curry with the rice.

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