Mild Vegetable Curry with Rice

Ingredients

• 2, peeled and cubed potatoes
• 2, sliced carrots
• 1 cup, frozen peas
• 1 can (14 oz) coconut milk
• 1 tsp, mild curry powder
• 1, chopped onion
• 1 clove, minced garlic
• 1 cup no-salt-added vegetable broth or water
• 1 tbsp olive oil
• 2 cups cooked rice

Method & Instructions

1. 1

   Heat 1 tbsp olive oil in a large pot over medium heat (325°F or 160°C) until warm.

2. 2

   Add chopped onion and minced garlic, sauté for 4-5 minutes until soft and golden.

3. 3

   Stir in mild curry powder, cook for 1 minute until aromatic.

4. 4

   Add cubed potatoes, sliced carrots, and no-salt-added vegetable broth or water; bring to a simmer.

5. 5

   Cover and cook for 15 minutes until vegetables are very soft when pierced with a fork.

6. 6

   Pour in coconut milk and frozen peas, simmer uncovered for 5 minutes until thickened slightly.

7. 7

   Stir in the cooked rice and heat through.

8. 8

   For babies, puree or mash the curry, rice, and vegetables to the texture they can manage; for older children, serve the curry and rice with vegetables soft enough to mash easily. Let cool to a safe temperature before serving.

Allergen Information

Storage & Preparation Notes