Cauliflower & Sweet Potato Curry

I’ll give you all a heads up that this recipe is completely made up, with ingredients that I had in my kitchen at the time. I’m always so excited to come up with something for the #InstaWeanTeam, that I forgot to pick up the actual ingredients to make any specific dish. Next time I will be more prepared. With that said, I love how this dish turned out. It’s a cauliflower & Sweet potato curry served with rice with some curry chicken.

Ingredients:
2 cups of water
2 Tablespoons of soy sauce
2 stems of fresh thyme
1 large sweet potato, washed, peeled and chopped into small pieces)
1 tablespoon of curry powder
Half a head of cauliflower
Thai Spice
Extra virgin olive oil (EEVO)
270ml haricot beans, washed and drained (cooked if not from a can)
1/4 sliced red bell pepper

Instructions:
Preheat oven at 400 degrees
Wash and cut cauliflower into pieces
(size depends on baby’s ability to chew. Mine were over an inch long. See photos.)
Sprinke some Thai spice and EEVO on the cauliflower
Mix with hands and spread them on baking tray as a single layer (don’t overlap)
Place in oven uncovered for 10 mins or until roasted brown

In a pot, combine your water, soy sauce, the sweet potato chunks, curry powder and the leaves from the 2 stems of thyme.
Boil everything until sweet potato is soft
Put contents in blender and mix. I initially used 1 1/2 cup of water, but it was too thick to mix after boiling, so I changed the recipe to 2 cups because I ended up having to add water twice. If it’s still too thick for you, add more water. I preferred it extra thick so that baby could pick it up with his hands.
Add the contents from the blender back into the pot, and add your roasted cauliflower, beans and red bell pepper
Put stove on low setting and let simmer for about 10 mins
Stir occasionally so that it doesn’t stick to bottom of pot.

Notes:
For the chicken, I combined soy, water, curry powder & EEVO to a cup and mixed. I added those to the chicken, covered and baked at 400 for about 45mins, then uncovered and put back in oven till brown.
Be really careful when adding water to the blended sweet potato. The mixture can quickly go from thick to runny.

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Filed under #InstaWeanTeam Challenge, Adult Friendly, Dairy Free, Finger Food, Toddler Friendly, Vegan Friendly, Vegetarian Friendly

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