Toddler Curried Veggies Food

MILD CURRY CHICKEN AND VEGGIES

Mild Curry Chicken and Veggies image

A fun way to introduce the rich and earthy taste of curry to you toddler! This mild curry chicken & vegetable dinner is mild enough for toddler, but good enough for parents as well.

Provided by Michele Olivier

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
1/2 white onion (chopped)
1 clove garlic (minced)
1/2 lb chicken breasts (cut into cubes)
2 tbsp tomato paste
2 tsp mild curry powder
1/2 tsp fresh ginger (grated)
1 medium carrot (peeled and cut into coins or finely chopped)
1/2 cup frozen peas
1/2 red pepper (seeded and chopped)
1 - 14 oz can of full fat coconut milk
2 cups cooked brown rice, white rice or cauliflower rice

Steps:

In a medium pot, heat olive oil over medium heat. Add the onion and garlic and cook until tender, roughly 4 minutes.
Add in cubed chicken and cook for 4-5 minutes until browned, stirring often. The chicken will not be done at this point.
Add in the tomato paste, curry powder and ginger, and stir for 1 minute, coating the chicken.
Add in the carrots, peas, red peppers and coconut milk and bring to a simmer over medium heat. Reduce heat and simmer for 8-10 minutes.
Let cool slightly and serve over brown rice.

Nutrition Facts : ServingSize 1 small serving, Calories 388 kcal, Carbohydrate 12.4 g, Protein 15.54 g, Fat 33 g, SaturatedFat 23.9 g, Cholesterol 50 mg, Sodium 101 mg, Fiber 4.6 g, Sugar 6.8 g

CURRIED VEGGIES

Curried Veggies image

Veggies with curry that African dish's are known for. You can use as a side dish. Feel free to add or detract vegetables for your liking. I like to add mushrooms as well.

Provided by Auntie Jan

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 large potatoes
1 onion, sliced
4 tablespoons butter
2 cups vegetable broth
1 small zucchini, sliced thinly
1 cup green peas (drain liquid from a can)
1 cup cooked great northern bean (drain liquid from can)
1/2 cucumber, peeled and sliced
1/2 lemon, juice of (2 Tablespoons, fresh is best)
1 tablespoon curry powder
2 tablespoons flour

Steps:

Peel potatoes. Cut potato in half width wise and then slice length wise to make long strips
Melt 2 tablespoons butter in a large skillet, add potatoes and onions and fry over medium-high heat until vegetables are tender.
Add broth, zucchini, peas, beans, cucumber, lemon juice and curry powder to skillet. Simmer until vegetables are tender, if most of the liquid has evaporated, you can add more broth or water. You don't want to much liquid, but just enough to simmer veggies.
While vegetables are simmering, melt remaining 2 tablespoons butter in a small saucepan. Add flour, mix well and simmer on low until mixture is browned (Don't let it burn)
When vegetables are tender, add flour and butter mixture to skillet. Stir in well and continue to simmer until mixture thickens, about 5 minutes.
Season with salt and pepper if desired.

Nutrition Facts : Calories 480.2, Fat 13.4, SaturatedFat 7.7, Cholesterol 31.7, Sodium 511.5, Carbohydrate 79, Fiber 12.8, Sugar 8.3, Protein 14.3