Full of flavour, this dairy-free, vegetarian curry recipe is quick to prepare and great for the whole family, including weaning babies! Simply blend the vegetables to desired consistency before adding herbs & spices for your baby to enjoy!

Add a burst of flavour by adding some ginger & spices if your little one is at the right stage.

280g pumpkin, chopped

1 small onion, diced

1 tablespoon fresh ginger, grated

2 garlic cloves, grated

1 tbs coriander

1 tbs cumin

1/2-1tsp cinnamon

180ml veg stock (or water)

180ml passata

1 400g can chickpeas, drained

170ml coconut milk

  1. Heat a pan over medium heat with a splash of oil.
  2. Add pumpkin and onion, let cook, covered, for 5 minutes, stirring occasionally.
  3. Add ginger, garlic and spices, cook 30 seconds until fragrant.
  4. Stir in veg stock, passata, coconut milk and chickpeas.
  5. Simmer 5 minutes or until pumpkin is tender, can keep at a simmer until ready to serve.
  6. Remove a portion for your little one and then season the remainder with salt to taste.
  7. Serve over rice with a squeeze of lime juice, a dollop of yogurt and a shrinking of coriander.


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