This super simple veggie curry is a great intro to curry for little ones. It’s flavorful without being too spicy, and you can add whatever veggies you like!
I remember sitting in a Nutrition Through the Life Cycle course in college and hearing the professor ask, “how do Japanese parents get their children to eat fish and seaweed? How do Indian parents get their children to eat spicy curry and lentils?”
I paused for a moment thinking about it, then the light bulb clicked on. They feed their children fish and seaweed. They feed their children spicy curry and lentils.
While it’s no secret that there are real challenges to getting our children to try new foods (especially if you have a child with sensory issues or a feeding problem), one of the best ways to help your children know and love a wide variety of foods is to feed your children a wide variety of foods. Not every child will like every food (for that matter, how many adults like every food!?), but I still love trying new foods with my family.
Curry is one of those things that can be a little polarizing, but my husband and I love it. It’s something we want our children to grow up eating. We are gluten and dairy free, so we enjoy making over our favorites–tikka masala, slow cooker butter chicken, and even simple dishes like this one.
This simple vegetable curry is a cinch to pull together and looks a little different depending on what’s on sale and what’s in season. We combine a few cups of vegetables with a flavorful sauce and serve the whole dish over rice (brown, white, or even cauliflower rice).
We’re still working on making curry a familiar food with our little ones, but this veggie curry is sure a delicious way to get there!
Notes on the recipe:
This is mild enough that it won’t be sizzling any tiny tastebuds, but if you’re nervous, simply start small and add more curry paste to taste. Each brand of curry paste carries a different level of heat, but we have good luck with Thai Kitchen brand. It’s flavorful without being too spicy, and it’s our go-to for quick curries like this one.
As I said above, I often switch out the vegetables depending on what’s on sale or what’s in season. This is delicious with broccoli, cauliflower, summer squash, asparagus, bell peppers, and pretty much any other stir-fry-friendly vegetable you can think of. Feel free to mix and match veggies to come up with your favorite blend! You’ll want to use about 4 cups of veggies.
Super Simple Veggie Curry
- 1 tablespoon coconut oil
- 2 medium zucchini
- 1 medium squash, summer
- 2 medium carrot
- 1 medium bell pepper, yellow
- 1 medium bell pepper, red
- 1 clove garlic
- 1 teaspoon ginger root, fresh
- 1 cup coconut milk
- 2 tablespoon curry paste
- 3 tablespoon soy sauce, low sodium
- 1 tablespoon cornstarch
- 1 medium lime
- 2 cup brown rice, raw
- Heat coconut oil in a large saute pan over medium heat.
- Add zucchini, squash, carrots, bell peppers and cook over medium high heat for 4-5 minutes, or until crisp-tender.
- Add garlic and ginger and cook 1 minute longer.
- While the veggies are cooking, whisk together coconut milk, curry paste, soy sauce, and cornstarch.
- After veggies are cooked, pour in the sauce mixture and cook until the sauce has thickened slightly. Remove from heat.
- Stir in lime juice and serve over rice (brown rice, white rice, or cauliflower rice)
Emily Dixon blogs at One Lovely Life, where she shares healthy recipes and inspiration for living your happiest life.