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Peel and finely chop the onion, crush the garlic, chop the cauliflower into bite sized pieces and finely shred the kale. Sauté the onion on a medium to low heat in a casserole dish until soft. Add crushed garlic and spices for another minute until the aroma releases.
Rinse and drain the chickpeas then add to the pan. Add the cauliflower then pour over 200ml hot stock and 200ml coconut milk. Cook for 20 minutes with a lid until the cauliflower is tender.
Remove the lid and allow the sauce to reduce and thicken for about 5 minutes. Add the finely shredded kale to the pot for a final 5 minutes until soft. Chickpeas and cauliflower can be mashed up with the back of a fork for little ones and the kale can be cut into tiny pieces with scissors. This can also be blended for younger babies
Serve this cauliflower, kale and chickpea curry recipe with rice to make a meal for the whole family to enjoy. The mild spices in our baby curries make the perfect introduction to new flavours and spices. Why not add your own twist to suit your baby's preferences?