Salmon & Butternut Squash Baby Curry

Name: Salmon and Squash Curry Recipe for Babies
Prep time: 00:10
Cook time: 00:10
Total time: 00:20
Yield: 4 and 1 baby portion
Ingredients: 1 onion; 2 cloves garlic; 1/2 butternut squash; 1 red pepper; 2 tbsp coconut oil or olive oil; 3 tsp curry powder; 1 tsp garam masala; 300ml hot vegetable stock (ideally homemade with no added salt; or a low salt alternative) or water – enough to cover th

Prep: 10-30 mins

Cooks in: 10-30 mins

Serves: 4 and 1 baby portion

Contains:

No Allergens

Suitable for:

Gluten free
No dairy

Ingredients

1 onion
2 cloves garlic
½ butternut squash
1 red pepper
2 tbsp coconut oil or olive oil
3 tsp curry powder
1 tsp garam masala
300ml hot vegetable stock (ideally homemade with no added salt, or a low salt alternative) or water – enough to cover the veg

310g brown basmati rice
2 salmon fillets, boned and skinned
½ 400ml can coconut milk
150g frozen peas

Contains:

No Allergens

Method

Step 1

Finely chop the onion, crush the garlic, peel the butternut squash and dice into approx 1cm pieces along with the pepper. Heat the oil in a large, heavy based saucepan and add the onion. Sauté over a low heat until soft, then add the crushed garlic for another minute.

See recipe notes

Though we call it a salmon curry, this classic butternut squash curry recipe is great for those not keen on fish, as the mild curry flavour and sweet butternut squash are the big flavours here. It's also a great way to introduce baby curry to toddlers and older children.

If you do want to freeze this recipe, make sure you make fresh rice each time (as you shouldn't freeze rice).

step 1/4

Method

Step 2

Add the butternut squash and pepper to the pan, then add the curry powder and garam masala and stir to coat. Pour over the hot stock to cover the vegetables and bring to the boil, then reduce the heat to a simmer. Cook for approx. 20 minutes, until the squash has softened.

See recipe notes

step 2/4

Method

Step 3

Whilst your curry is cooking, rinse the rice and cook according to the pack instructions until soft and tender. Remove the skin from the salmon fillets if not already removed, and cut into small bite sized pieces with scissors (smaller for babies).

See recipe notes

step 3/4

Method

Step 4

Add the salmon, coconut milk and the peas to the pan about five minutes before the end of the cooking time. Ensure the salmon pieces are cooked right through and all the veg is tender. Serve with the brown rice, fresh coriander and a squeeze of lime - tasty!

See recipe notes