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Pumpkin, Chickpea and Coconut Curry by Boob to Food

Vegetable curries are one of our favourite meals here at Seed & Sprout. They're easy to make and are full of flavour! Luka from Boob to Food has shared her delicious Pumpkin, Chickpea and Coconut Curry recipe with us that's ideal for your little one - and delicious enough for you to enjoy too!

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This beautiful and nourishing pumpkin, chickpea and coconut curry is a beautiful introduction to aromatic spices and flavours, and better yet - it's suitable for the whole family to enjoy!

The perfect combination of carbohydrates, healthy fats and protein, this curry will nourish and satisfy you and your little one/s!

This curry would best be served from 8 months+ when your baby has been tolerating a range of whole foods, and can be served either as a smooth puree, chunky puree (once developed pincer grasp around 9+ months) or as finger food.

INGREDIENTS:

  • 1 small butternut pumpkin
  • 1 inch fresh ginger
  • 1 small brown onion
  • 2 cloves garlic
  • 1 TBSP avocado (or olive) oil
  • 1 tsp cumin
  • 1 tsp coriander seeds
  • ½ tsp turmeric powder
  • ½ tsp cinnamon
  • 1 tin (400ml) coconut cream
  • 1 tin (400ml) organic BPA free chickpeas - drained and rinsed
  • 1 tin (400ml) organic BPA free diced tomatoes
  • 1 bunch finely chopped silverbeet
  • ½ cup water
  • 1 lemon

METHOD:

  1. Chop the pumpkin into small pieces, removing the skin. Reserve the pumpkin seeds!
  2. Finely dice the brown onion and garlic, and grate the ginger.
  3. Heat a large pot over medium-high heat and add the oil, once heated add the onion and garlic and fry until lightly browned (about 5 minutes), then add the ginger and spices and stir until fragrant (about 1 minute).
  4. Add the pumpkin and stir through the spices, then top with the coconut cream, drained chickpeas, tomatoes, silverbeet and water. The mixture should just be covered by the liquid, add more water if necessary.
  5. Bring to the boil, stir and then put the lid on and reduce the heat to a slow simmer for about 45 minutes until pumpkin and chickpeas are soft.
  6. If the curry is still runny, after 45 minutes leave the lid off until the mixture reduces to a thick curry. Squeeze over the lemon juice prior to serving. 

NOTES:

  • The curry will last in the fridge in a sealed container for 3 days, or in the freezer for up to 6 months. You can use a Rectangle Eco Stow for this! 
  • For adults: add salt and pepper and some finely chopped chilli and coriander to your own serving!
  • For babies on puree: Blitz the mixture until completely smooth prior to serving. 
  • For babies practicing Baby Lead Weaning: You can offer pieces of the curry to them, squashing the chickpeas so they are flattened as they can pose a choking risk.
  • Delicious served with cooked rice or quinoa.

Pumpkin Seeds:
Don’t throw away those extra pumpkin seeds, they make the perfect snack for mum and dad, or great to top your own serve of curry with for some crunch and flavour!

Pumpkin seeds are incredibly nutrient dense, high in protein and omega-3 fatty acids. You can also offer to your baby through their curry if you blitz into a powder prior to serving.

To prepare:

  1. Place the pumpkin seeds in onto a tea towel or paper towel and dry thoroughly removing any excess pumpkin.
  2. Place in a bowl and toss with olive oil and salt, then arrange onto a baking tray lined with Un-Baking Paper (spread them out so they aren't touching each other) and place into a preheated oven at 180oC for 20-30 minutes until crisp and light golden brown.
  3. Allow to cool completely before transferring to a sealed container (you can use an Eco Stow Set for this) in the fridge or freezer.