Mango & Coconut Kid Friendly Curry

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Do you feel a little apprehensive about serving curry to a little person? You don’t need to be! This recipe is very child friendly, it has just the right amount of sweetness and curry flavour with zero heat. The sauce is blitzed until smooth (very important) and served with all their favourite veggies (also very important). It can also be served with chicken or fish.

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The measurements below make about 6 child portions which you can freeze in batches. Me and my other half eat this too but we up the seasoning and add chilli flakes!

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Mango & Coconut Kid Friendly Curry

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 red onion
  • 1 inch piece of ginger
  • 1 teaspoon chopped garlic
  • 1/4 teaspoon Garam Masala
  • 1/4 teaspoon Ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 ripe Mango
  • 1 can of coconut milk (400ml)
  • 2 -3 bay leaves
  • 1/4 teaspoon pink salt

Method

  1. Prepare whatever veggies / fish / meat you would like to mix in once the sauce is ready. Boil the veggies and cook the meat / fish whilst prepping the sauce.
  2. Put the onion, ginger, garlic and spices into a blender and blitz until smooth.
  3. Add to a pan to warm through, in the meantime blitz the mango in the same blender and pour into the same pan.
  4. Add the coconut milk, bay leaves and salt, bring to the boil then simmer for 10 – 15 minutes to bring out the flavours.
  5. Mix as much sauce as desired with your veggies / meat / fish (and warm through if needed) then pour the rest into Tupperware to freeze.
  6. Serve with rice, toasted cashews and toasted coconut flakes as desired.

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Tomato Chickpeas with Rice and Veggies

I often have these tomato chickpeas for lunch with a salad, they add some plant based protein to the meal as well as different textures and a bit of substance.

Tonight the kids and I had it with rice and veggies and sprinkled with fresh flat leaf parsley, a bit of a deconstructed buddha bowl I suppose. The recipe has just enough flavour for the kids but I do up the chilli flakes and the seasoning for me. I also love a good drizzle of cashew cream on top (of most things actually!)

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This batch makes about 6-8 portions so you can either freeze for another week or keep in the fridge for lunches over the next few days (my preferred option!).

My little lady stirs the chickpeas into the rice and gobbles it up. Lovely.

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Served on our gorgeous stainless steel Kiddobloom tableware (https://kiddobloom.com).

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Tomato Chickpeas with Rice and Veggies

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • Dollop coconut oil
  • 1/2 onion finely chopped
  • 1/4 tsp chopped garlic
  • 1 tsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 2 cans chickpeas drained
  • 1 cup tomato passata
  • 3/4 cup coconut milk

Method

  1. Melt oil in large pan then soften the onions for 5 minutes or so.
  2. Add the garlic ginger, cumin, coriander and paprika, stir to coat and leave to cook for a couple of minutes.
  3. Add the chickpeas, passata and coconut milk, stir to combine and bring to the boil.
  4. Simmer for around 20 minutes. Can serve immediately or keep in the fridge for 3 days / freezer for a month or so and reheat before serving.

All the Veggies Bolognese with Sprinkled Walnuts

Nothing screams a winning family dinner more than a really flavoursome Spaghetti Bolognese. Although, in my house growing up it was all about the minced beef and decent sprinkling of grated cheese (with a little veg mixed in)! These days we like to do things a little differently. The Bolognese sauce is packed full of any veggies you basically have in the fridge. This version includes carrots, zucchini, red pepper and half a head of cauliflower. The cauliflower is important for the minced texture of the sauce and soaks in the other flavours.

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Crucially though, a good Bolognese really comes down to how long you let it simmer. The Bolognese sauce needs to simmer for at least an hour to soak up all the flavours and it’s often even better reheated the next day or from the freezer stash! Make it in bulk so you can freeze portions and use for quick midweek meals.

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Some of you may question the walnut sprinkles but I can’t exaggerate enough how much they add to this vegan dish – a good crunch, the perfect balance in flavour and some good quality fats and plant-based protein! I put loads on mine, the kiddies choose how much goes on their own plates, sometimes it’s a lot, sometimes it’s just a sprinkle.

Lastly, make sure you blitz everything together at the end, this gives the texture of a Bolognese and makes it much more appealing to the kiddies (and adults!).

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Vegan All the Veggies Bolognese with Sprinkled Walnuts

  • Servings: 10
  • Difficulty: easy
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Ingredients

  • 1 small red onion chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp minced garlic
  • 1/2 – 1 tsp chopped chilli (if you / your family likes the heat)
  • 1 chopped red pepper
  • 1/2 zucchini chopped
  • 1 large carrot peeled and chopped
  • half a small cauliflower head chopped
  • Good squirt tomato paste
  • 2 x 400ml tins chopped tomatoes
  • 1 cup veggie stock
  • Pink salt and pepper as desired
  • Add more water if the Bolognese starts to dry out
  • 1/2 cup walnuts chopped (chop small for children, particularly those under 3)

Method

  1. In a large frying pan, sauté the onion on a medium heat for 5 minutes / until soften.
  2. Add the herbs, garlic and chilli and give it a good stir.
  3. Add the pepper through to cauliflower, stir and cook for a few minutes.
  4. Add the tomato paste, tinned tomatoes and veggie stock, stir and season as desired.
  5. Bring to the boil and once boiling reduce the heat to simmering. Allow the Bolognese sauce to simmer for an hour, keep coming back to it every 15 minutes or so to give it a stir and check the fluids. If it’s drying out add a little water/ stock.
  6. Once ready blitz in a blender for 20 seconds (ish), so it still retains the texture of a Bolognese but all the large pieces are gone.
  7. Serve on a bed of your favourite spaghetti with a good sprinkling of chopped walnuts.

Vegan Banana, Carrot and Raisin Bread

You cannot beat a super moist and flavoursome banana bread. This recipe is definitely up there with the best of them, it is vegan and can be made nut free too.

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I’ve got into making this banana bread recently since my eldest started school. It ticks all the boxes in terms of an afterschool snack – filling, healthy, tasty, portable and allergy friendly. Great for mums too with their afternoon cuppa!

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Made with spelt flour and autumn spices; cinnamon and ginger, it’s really warming and has a very subtle zing in amongst the sweetness of the banana, date syrup and raisins.

It’s very easy to make too, no need for a fancy mixer, just a mixing bowl and wooden spoon. Then the steps are simple – a bowl with dry ingredients – a bowl with wet ingredients – mix everything together – pour into loaf tin – bake!

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One more thing – in an ideal world use bananas covered in brown spots… but yellow ones will do if that’s all you have in… don’t use green, you’d lose that gorgeous banana taste!

Enjoy x

Vegan Banana, Carrot and Raisin Bread

  • Servings: 16
  • Difficulty: easy
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Ingredients

  • 1.5 cups spelt flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 cup desiccated coconut
  • 1 large banana mushed and 1 banana sliced lengthways for decoration
  • 1/4 cup coconut oil melted
  • 1/2 cup date syrup
  • 2 tsp vanilla extract
  • 1/2 cup non-dairy milk
  • 1/2 cup raisins
  • 1 large carrot grated

Method

  1. Preheat oven to 170oC / 350oF and oil a loaf tin (I use coconut oil).
  2. In a large bowl combine the dry ingredients (flour through to desiccated coconut).
  3. In a separate mixing bowl mix together all the wet ingredients (mushed banana through to non-dairy milk).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the grated carrot and raisins.
  6. Pour the batter into a loaf tin and place the two banana slices on top. Bake in the oven for 45 – 50 minutes.
  7. Allow the loaf tin to cool slightly before transferring to a bread board and slicing. Banana bread doesn’t last more than a few days so freeze half the loaf for the following week if desired.

 

‘Pinch Pinch’ Cream Cheese Sandwich & Salady Bits

This whole dish is gluten free, lactose free and egg free. I generally would serve salady bits and sandwiches from 9 months but serve earlier if you feel comfortable doing so (chopping things up appropriately).

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The name of this dish is inspired by the Peppa Pig episode where Peppa and George pretend to be crabs pinching their fingers and thumb together, walking sideways and shouting ‘pinch pinch’. This is our ‘go to’ impression of a crab.

It’s nice to make lunch into a fun animal or smiley face now and again 👍🏼. This sandwich contains lactose free cream cheese (as I’m lactose intolerant) on gluten free bread. I used a cookie cutter to make the circle and used the cream cheese to glue the other elements to the sandwich or plate. Mollie (3 years old) loves the extra effort put in to make lunch fun, I genuinely think she eats more too as a result! Alfie (16 months) is none the wiser!

The crab is made up of:

  • legs – king prawns
  • arms – red pepper and plum tomatoes
  • eyes – cucumber, black olives and cream cheese
  • mouth – red pepper

Served on @boboandboo bamboo dinnerware which we love!

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