This week I am cooking vegetarian in my household and at first the kids were a little bit scared that things won’t be as ‘tasty’ as usual. I decided to make a flavoursome curry to convince them that vegetables can indeed be tasty, rich and textured; just like meat. This is a very mild curry; it is not hot, overbearing and it certainly won’t leave you feeling as if you can’t digest your food. Over the years, I have learnt to do curry the kid-friendly way, which means not adding too much spice and certainly not adding the chili unless your kids like chili of course. In my experience, chili is an acquired taste that when kids get a little bit older, they also learn to appreciate.
This curry has a very tender flavor which is there to create a light subtle flavor that will ease your children into experimenting with spices.
In our household, I love to experiment with food and the more flavours we introduce the better, especially if you get the kids joining in on the cooking process. In my opinion, understanding spices and flavors should be done at a young age so that we can appreciate different cultures and foods. I know that one of the first spices children get to taste is cinnamon; it’s in porridge, sweets and flavoured honey, but how many spices are yet to be explored…
I think the best way to introduce spice is to do it slowly and do it in a delicate manner. Which is why this dish will make a nice introduction to cooking and eating with spice. Another thing is, if you use spices, you use less salt and I know that my kids suffer with wanting salt over just about everything!
I chose potato and cauliflower for this curry because most kids love potatoes and are so used to their texture which immediately gives them comfort. I also decided to add cauliflower because of its colour which is bland and not overbearing. (I mean let’s face it, it’s not the evil colour ‘green’) which makes it a little less noticeable.
1 head of cauliflower
1 brown onion
1 garlic clove
1 teaspoon of turmeric
1 teaspoon of cumin
1 teaspoon of garam masala
1 teaspoon of mild curry powder
1 teaspoon mustard seeds
1 teaspoon ginger powder
1 cup of cream
Half a cup of vegetable stock
A handful of coriander
Extra virgin Olive oil
Dice potatoes in medium chunks and boil.
Cut cauliflower into florets and boil until soft.
In a separate saucepan heat the spices up with olive oil, being careful not to burn.
Add diced garlic and onion.
Add the stock and stir through until the onion and garlic are cooked through.
When potatoes are cooked stir into the spices.
When cauliflower is cooked, add it to the mixture.