Toddler Curried Veggies Recipes

MILD CURRY CHICKEN AND VEGGIES

Mild Curry Chicken and Veggies image

A fun way to introduce the rich and earthy taste of curry to you toddler! This mild curry chicken & vegetable dinner is mild enough for toddler, but good enough for parents as well.

Provided by Michele Olivier

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
1/2 white onion (chopped)
1 clove garlic (minced)
1/2 lb chicken breasts (cut into cubes)
2 tbsp tomato paste
2 tsp mild curry powder
1/2 tsp fresh ginger (grated)
1 medium carrot (peeled and cut into coins or finely chopped)
1/2 cup frozen peas
1/2 red pepper (seeded and chopped)
1 - 14 oz can of full fat coconut milk
2 cups cooked brown rice, white rice or cauliflower rice

Steps:

In a medium pot, heat olive oil over medium heat. Add the onion and garlic and cook until tender, roughly 4 minutes.
Add in cubed chicken and cook for 4-5 minutes until browned, stirring often. The chicken will not be done at this point.
Add in the tomato paste, curry powder and ginger, and stir for 1 minute, coating the chicken.
Add in the carrots, peas, red peppers and coconut milk and bring to a simmer over medium heat. Reduce heat and simmer for 8-10 minutes.
Let cool slightly and serve over brown rice.

Nutrition Facts : ServingSize 1 small serving, Calories 388 kcal, Carbohydrate 12.4 g, Protein 15.54 g, Fat 33 g, SaturatedFat 23.9 g, Cholesterol 50 mg, Sodium 101 mg, Fiber 4.6 g, Sugar 6.8 g

VEGETABLE CURRY

Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Steps:

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

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