Keralan Vegetable Curry
Our Keralan Curry combines classic South Indian spices with our house blend masala and homemade coconut milk. This recipe is mild yet still layered enough to intrigue young taste buds.
Stage 2 is the most important time to introduce your baby to complex and sophisticated flavours to set their palate up for trying new things in the future. This one is our household favourite because of the depth of flavour. It’s the one that makes all parents say "dayyyyym, what’s in that?" Pretty sure you’re going to love it too.
The story behind the recipe
In my mid-twenties, I backpacked around Kerala with no map and no mission. I just went for it and a meal I had, again and again, was this curry. It was either served with a roti for breakfast or as part of a thali during the day and I just couldn’t get enough. Pumpkins grow everywhere in the state of Kerala so it only felt right to hero it in this recipe and make it just how I remember it.
Organic Pumpkin (22%), Organic Cooked Chickpeas (19%), Organic Tomato Passata (17%), Organic Cooked Brown Rice (15%), Organic Coconut Milk (Water*, Coconut Cream) (12%), Water (8%), Organic Onion (6%),
We searched far and wide, east and west to find the best coconut milk. It didn't exist, so we make it ourselves!
Brown rice is more common than white in Kerala, which is why we use it, plus there’s more fibre because it hasn’t had the husk removed.
We use the water from the chickpeas, not just regular water, to make sure that the goodness and the protein from the chickpeas aren’t lost.
Chickpeas are a great source of flavour and texture.
|Typical Values||per 100g|
|—of which saturates||1.8g|
|—of which sugars||2.7g|