Homemade recipe

Chick pea and aubergine korma

A great use for aubergine along with some store cupboard ingredients, this mild curry is quick and easy to make. Look out for curry powder which does not contain salt.

2 servings
Preparation time: 5 minutes
Cooking time: 25 minutes

Green tick

Vegetarian

Ingredients:

  • 2 tbsp vegetable oil
  • 1 small onion finely chopped
  • 1 medium stick celery (50g / 1 ¾ oz), finely chopped
  • Half a small aubergine (80g / 2 ¾ oz), finely diced
  • Half a teaspoon salt free curry powder
  • Half a 400g (14 oz) can chick peas in water, drained weight of 117g (4 ½ oz)
  • 200ml water
  • 15g (1/2 oz) creamed coconut

Please note:

Remember not to add salt to any of your baby’s recipes. Please check ingredients carefully as some product may contain allergens that you are unaware of.

Method:

  • Heat the oil in a non stick pan and gently fry the onion and celery for 4-5 minutes. Stir in the curry powder and aubergine and cook for another 2-3 minutes before adding the chick peas and water.
  • Bring to the boil, cover and simmer for around 20 minutes until the vegetable are tender.
  • In the last five minutes add the creamed coconut and stir well.
  • Mash if required to a texture suitable for your baby.
  • The korma can be refrigerated for 2 days, or frozen for up to 3 months. Reheat until piping hot.

Serve with rice. You may like to stir in a few chopped baby spinach leaves with the coconut for additional vitamin C.

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