Prep = 10 minutes
Cook = 18 minutes
Bursting with bright colours, this gentle introduction to Thai flavours provides plenty of adventure for tiny taste buds.
What you need
- 1 tablespoon vegetable oil
- 400g/ 14oz butternut squash, diced
- 1 large onion, diced
- 1 carrot, sliced
- 1 red pepper, sliced
- 100g / 3 ½ oz sugar snap peas
- 3 cm/ 1 ¾ inch piece root ginger, grated
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- ½ teaspoon mild chilli powder
- 100 ml/ 14 fl oz can coconut milk
- 1 vegetable stock cube, crumbled
- A large handful of coriander, finely chopped
- 4 lime wedges, to serve (optional)
What to do
- Heat the oil in a large frying pan and cook the squash, onion and carrot for 5 minutes until the onion is soft. Add the pepper, sugar snap peas, ginger, garlic and spices and fry for 2-3 minutes, stirring occasionally.
- 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.
- Serve the curry with basmati rice, and lime wedges (if using).
Thai food is famously fragrant, which makes this a fab meal for encouraging your toddler to explore how smell and taste work together. Offer up the cut ginger root and a few coriander leaves for a sniff-fest. Talk about the different smells. Can your toddler taste those smells when he or she tucks into the bowl of cooked curry?