Everyone can enjoy a good curry night
Research shows that from around seven to 10 months of age, babies are remarkably open to new flavour sensations, and are able to enjoy a wide variety of interesting tastes. If you are able to offer something a little different, more likely than not, your baby will be game enough to give it a try. “One of the best ways to encourage your child to have a wide and varied palate is to feed him a good range of interesting and flavourful fresh ingredients from a very young age,” says Baby Organix founder Lizzie Vann, whose top-selling recipe for seven- to 10-month-old children is a mildly spiced Vegetable Korma.
Babies can eat curry, but don’t be tempted to share a vindaloo or your takeaway (however mild) with your baby. A fragrant and mild korma or pasanda (without nuts) is a good first choice. Either prepare it yourself or check the packet ingredients. There is a wide range of herbs you can introduce your baby to, such as coriander, parsley, basil, dill, chives, cardamom, cinnamon and paprika. Steer clear of chilli; it is too strong to give to a baby and should be introduced slowly, once your child is older.
Vegetable and Coconut Korma
This creamy, mild korma, taken from Organic Baby & Toddler Cookbook by Lizzie Vann (Dorling Kindersley, £9.99), makes two servings for a seven-month-old and one serving for a 10-month old.
• 1tsp olive oil
• Half a small onion, chopped
• 1 small carrot, peeled and diced
• Pinch each of ground ginger, cumin, coriander and turmeric
• 2tsps tomato purée
• 1 small potato, peeled and finely diced
• 1tbsp beans, such as haricot or butter beans, tinned or boiled
• 2tsps desiccated coconut
• 90ml water
Heat oil in a small pan over a medium heat. Lightly fry the onion and carrot until soft. Add the spices and the tomato purée and heat for three minutes, stirring continuously. Put half the mixture in a bowl and set to one side. Add the potato, beans, coconut and water to the pan. Bring to the boil then reduce the heat, cover and simmer for about 15 minutes. Purée roughly or mash. Mix in the reserved vegetables, adding extra water if required.
Lamb with Mild Vegetable Masala Sauce
Tangy and tasty, this recipe by organic baby food specialists, Plum, is suitable for babies aged seven months and over and makes three to four servings depending on your baby’s appetite.
• Two lamb chops, diced and cubed
• 1 sweet potato
• 1 large tomato
• 1 pouch Plum Baby 7 months+ Mild Vegetable Masala
• 1 tbsp olive oil
Fry the lamb in the olive oil until browned, then place in a heatproof dish and put in a hot oven for a further 20 minutes at 190°C/ 375°F (or equivalent). Peel and dice the sweet potato and steam until soft. Meanwhile, chop the tomato into small pieces. When the lamb is cooked, chop into small pieces. Place the lamb, the sweet potato and the tomato into a blender until a smooth paste. Then mix in the pouch of Mild Vegetable Masala sauce and combine until you reach a delicious, warm and rich meal for your baby. You can add a drizzle of olive oil to make it into a thinner texture, dependent on your baby’s tastes.