Baby Recipes, Part 4: Vegetable Curry

Besides being a fun baby food dish, this would also be a nice, quick soup for you and your spouse! This recipe has a soup consistency because of the yogurt and zucchini that's in it. When I give it to my daughter, I add rice cereal to help make it thicker. I would say this is a phase 2 or 3 food, but always check with your pediatrician to find out what's recommended for your child.

Vegetable Curry

Ingredients:

• 1 stalk celery, chopped
• 1 large carrot, thinly sliced
• 1 medium onion, chopped
• 1 head of garlic, chopped
• 2 TBSP olive oil
  
• 1 zucchini, thinly sliced
• 1 red bell pepper, coarsely chopped
• 6 button mushrooms, thinly sliced
  
• 1/2 cup yogurt
• 1/2 TBSP fresh mint, minced
• 1/2 TBSP fresh cilantro, minced
• 1 TBSP curry powder
• 1/2 TBSP turmeric powder

Directions:

1. Place yogurt, mint, and cilantro in a blender and puree. Pour into a small bowl and set aside. This can be made ahead of time, if desired.

2. Saute celery, carrot, and onion in olive oil until tender, about 8 minutes. Add garlic and cook another 2 minutes.


3. Add zucchini, bell pepper, and mushroom and cook for a couple of minutes. Add yogurt mixture, curry powder, and turmeric powder. Stir occasionally until vegetables are cooked through.


4. Move vegetables to blender and puree until smooth. It will be a soup consistency.


5. Let the curry cool and then portion into ice cube trays or baby food trays and place in freezer. I generally portion about 3 days worth into baby food bowls and place in the fridge.