coconut almond curry

when zac was just starting on solids he loved coconut curry. i would cook some for myself and set aside some vegies, legumes or tempeh, sauce and quinoa and blend together into a puree. i would often add extra nuts and extra golden kelp. it was thick and creamy and he loved it.

blend the following spices:

1 slice of fresh ginger
1/4 clove fresh garlic
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp mustard seeds
1/8 tsp tumeric
1/8 tsp paprika

1/2 C chopped brocolli, colliflower, pumpkin, peas (or any mix of vegetables)
1/2 C tempeh or tofu cubes or 1/2 C of cooked legumes
1/2 C coconut milk
1/2 C water
1 tsp tomato paste or 1/2 tomato chopped
30g ground almonds

Stir all ingredients except for almonds in a pot and heat, uncovered, simmering until vegies are soft but still retaining their bright colours. sauce should reduce a bit though depending on the brand of coconut milk you use you may need a higher ratio of coconut milk to water. i like Ayam brand coconut milk because it is the only one i have found that is 100% coconut. take off heat and stir through almond meal. serve with quinoa or brown rice. blend all ingredients for younger babies.

the above curry will make an indian style dish however you can add lemongrass and cinnamon and cashews and take out the tumeric, paprika, mustard and almonds for more of a thai style. there is a few curry paste stalls at the local farmers market that i go to that i often use aswell as they are homemade without nasties - and taste better than my spice blends! if you're ever at Epic markets try Siam Siam.