Baby Massaman Curry
Asian flavours – ginger, turmeric, a dash of lime – play a big role on my dinner table and ultimately I want my son to eat with us. Rather than going straight from bland baby food to adult meals, I wanted to ease the transition by introducing spices early – and this Baby Massaman Curry was a fantastic place to start.
In theory, introducing spices at a young age will broaden his palate and help prevent ‘fussy eating’. Plus, doing so when weaning ensures he gets a wide range of vitamins and antioxidants. Ginger, for example, is great if your baby/toddler has a sore tummy as research shows it has an anti-spasmodic effect.
Ginger has also been shown to prevent toxicity, lower inflammation and reduce pain, so it might be helpful for teething too!
This Baby Massaman Curry was my first foray into baby food with a spicy twist, I hope you enjoy.
BABY BEEF MASSAMAN
For the Curry Paste:
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp ginger
1/2 tsp garlic
1/2 tsp tomato purée
1/2 tsp tamarind purée
Juice of 1/2 lime
Few sprigs of coriander
Pinch of ground cinnamon
For the Curry:
2 tbsp coconut oil
300g organic beef, diced
400ml coconut milk
200ml filtered water
Juice of 1/2 lime
150g organic potatoes, peeled and diced
Toast the coriander and cumin seeds in a pan over a medium heat for 2-3 minutes. Transfer to a mini blender (or pestle and mortar) and grind, then mix with the remaining paste ingredients until smooth.
Heat the coconut oil in a saucepan over high heat. Add the beef and cook for 5 minutes until it starts to brown. Then add the coconut milk, water and juice. Lower the heat, cover and leave to simmer for 2 hours. Check every half an hour or so to make sure the curry isn’t drying out. If so, you may need to add a little extra water.
Add the potatoes and cook for a further 40 minutes.
Set aside to cool and then purée into portions (makes 6 generous baby portions). For babies over 12 months, you may need to simply mash or chop the beef and potatoes.
If using a blender with a plastic container, leave to cool completely before blending to avoid the BPA leaching.
Store in the fridge for 2-3 days or in the freezer for up to one month.