Split Pea Curry

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This protein-packed vegan curry introduces your toddler to new flavors and spice without overwhelming little taste buds.

Ingredients:

  • 1 cup split peas
  • 2 baking potatoes, peeled and cubed
  • 1/2 cup carrot, chopped
  • 1 cup cauliflower, chopped
  • 1 garlic clove, minced
  • 4 cups water
  • 1/2 cup tomato sauce
  • 1 and 1/2 teaspoons curry powder
  1. In a large pot, combine the split peas, potatoes, carrot, cauliflower, and garlic.
  2. Add the water, tomato sauce, and curry powder, stirring to combine.
  3. Bring the mixture to a simmer, then continue to cook for 1 hour, or until the split peas are very tender. Let cool before serving.

Split Pea Curry

Slow-Cooker Curried Chickpeas and Quinoa

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Set the slow-cooker going in the early afternoon for this recipe, and it’s ready by dinner time. We love walking in the door to the smell of curry!

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 minced garlic cloves
  • 2 cups cauliflower florets
  • 1 (15-ounce) can fire-roasted tomatoes
  • 1 (15-ounce) can chickpeas,┬árinsed and drained
  • 1/2 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1 (13.5-ounce) can coconut milk
  • 1 and 1/2 cups vegetable broth
  • 1 cup quinoa
  • 3 cups chopped kale
  1. Heat a slow-cooker to high and add the onion and garlic; cook for about 5 minutes.
  2. Add the cauliflower, tomatoes, chickpeas, curry powder, ground ginger, salt, coconut milk, and broth. Cover and cook on high for 3 to 4 hours.
  3. Stir in the quinoa, and cook for 15 minutes. Add the kale and cook for a final 15 minutes – the liquid should be mostly absorbed.

Curried Sweet Potato Soup

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This recipe introduces curry flavor in a mild way for children who are new to spicy food – it’s the first time I’ve gotten Travis to eat curry, anyway, and he didn’t stop until the bowl was empty!

Ingredients:

  • 1 medium sweet potato
  • 1 cup chopped onion
  • 1 minced garlic clove
  • 1 cup water
  • 1/2 teaspoon mild curry powder
  • 1/2 cup coconut milk
  • 1/4 cup cooked wild rice
  1. Wrap the potato in foil and bake at 425 degrees F for 1 hour, until very soft; let cool, then peel of the skin. Discard the skin and transfer the flesh to a blender; set aside.
  2. Meanwhile, combine the onion, garlic, water, and curry powder in a saucepan; bring to a boil. Reduce heat and simmer for 5 to 7 minutes.
  3. Add the onion mixture and coconut milk to the blender and process until smooth. Return the mixture to the saucepan and cook over medium heat until heated through, stirring in the cooked wild rice at the end.
  4. Garnish with a dusting of cinnamon before serving, if desired!