Vegetarian curry for babies

Ingredients for 1 servings:

• 80 g chickpeas, soaked and cooked
• 60 g sweet potatoes
• 1 leaf of savoy cabbage
• 1 small parsnip(s)
• 5 rings of leek
• 2 tbsp cream (whipped cream)
• 2 tsp coconut oil
• some curry
• some cumin
• ½ tsp flour

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 45 minutes

Baby-led weaning (BLW), finger food for babies

Soak the chickpeas in cold water overnight. Change the water frequently for sensitive tummies. The next day, boil the chickpeas for an hour until tender. The chickpeas can now be frozen and taken out as needed. Wash, trim, and chop the savoy cabbage, sweet potato, and parsnips, and steam them with the (frozen) chickpeas for 20 minutes. Sauté the leek rings in coconut oil, add the drained vegetables, and sprinkle with spices. Mix the cream and flour and add to the mixture. Stir until boiling and blended. Note: The whole family will enjoy this recipe. This portion is intended for one hungry baby.