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Full-Of-Sunshine Thai Curry Recipe From Ella’s Kitchen

by Ella's Kitchen |
Published on

Preparation Time

20 minutes

Serves

4

Nutrition

N/A

Puree

Blend together the cooked squash and carrot

Finger Food

Serve up chunks of diced carrot and squash

Ingredients

  • 1 tbsp vegetable oil

  • 400g butternut squash, diced

  • 1 large onion, diced

  • 1 carrot, sliced

  • 1 red pepper, sliced

  • 100g sugar snap peas

  • 3 cm piece root ginger, grated

  • 1 garlic clove, crushed

  • 1 tsp ground cumin

  • ½ tsp mild chilli powder

  • 100ml can coconut milk

  • 1 vegetable stock cube, crumbled

  • A large handful of coriander, finely chopped

  • 4 lime wedges, to serve (optional)

Bursting with bright colours, this gentle introduction to Thai flavours provides plenty of adventure for your toddler

  1. Heat the oil in a large frying pan and cook the squash, onion and carrot for five minutes until the onion is soft.

  2. Add the pepper, sugar snap peas, ginger, garlic and spices and fry for 2-3 minutes, stirring occasionally.

  3. Stir in the coconut milk and crumbled stock cube, cover and simmer for 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the coriander.

  4. Serve the curry with basmati rice, and lime wedges (if using).

This recipe is taken from Ella’s Kitchen The Red One Cookbook (£14.99, Octopus Books).

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