Childs Mild Vegetable Korma with Couscous

Contributed By: salderl
Organic Baby and Toddler Book Lizzie Vann

Easy to make Vegetable dish for preschoolers

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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Kids Love It
Vegetarian
Meal Type: Lunch
Entree

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Ingredients

1 tsp Olive oil
1 Small leek, well washed and sliced
1/2 tsp Each ground cumin, garam masala and turmeric
1 Carrot, diced
1/3 Aubergine, chopped
1 Small green pepper, diced
2 oz (60 ml) small broccoli or cauliflower florets 2 oz (60 ml) sliced mushrooms
2 oz (60 ml) fresh or frozen baby broad beans
7 Fl oz (200 ml) water or stock
2 tbsp Tomato puree
2 oz (60 g) creamed coconut
4 oz (125 g) couscous or basmati rice

Preparation

1. Heat the oil in a pan and fry the leek, cumin, garam masala and turmeric for 2 minutes. Add all the other ingredients, except the creamed coconut and couscous or rice and stir to mix.

2 Cover, bring to the boil, then reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.

3 Cook the couscous or rice according to the directions on the packet.

4 Stir the creamed coconut into the korma and heat for a further 2 minutes.

5 Arrange the couscous or rice into a ring shape, then spoon the korma into the middle of it to serve

Cook's Notes

The coconut in this recipe mellows its spiciness and brings a delicious creaminess to it; this is an ideal way to introduce your child to new flavours. Recipe courtesy of "Organic: Baby and Toddler Cookbook" by Lizzie Vann, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved. store 24 hours in fridge or 1 month in freezer