Offer unfamiliar fruits and vegetables to your child.We recommend skim milk and low-fat or nonfat yogurt with your favorite fruits or vegetables. This is an easy way for your child to reach his or her fruit and/or veggie goal. Hummus or low-fat salad dressing for veggies and yogurt or peanut butter for fruits could help your child enjoy his or her food more. Include dip or dressing with fruits and vegetables to add flavor.Think outside the box when preparing fruits and vegetables for your child, who may like these ideas: You may face resistance at first, but tell your child to try to keep an open mind, as it may take 10 to 20 times of eating a food before it becomes tasty for him or her. Make it a goal for your child to eat five servings of fruits and five servings of vegetables each day. If you like to add a bit more zest to your curry, try a splash of fresh lemon juice and some fresh coriander.A diet rich in fruits and vegetables will provide your child with vitamins, minerals and phytonutrients that are vital for growth, development and optimal immune function.You can also add a can of tomatoes, like in this version here, to the mix if you want to add some acidity.If you want to add more veggies, you can add sweet potatoes, cauliflower, butternut squash, carrots, or aubergines.But you can also eat it with some delicious naan bread. I usually eat this curry with basmati rice flavored with some aromatic cardamom.But chickpeas are one of my favorite legumes, so I always use them! You can use any other type of beans or lentils. Or, if you don’t like spinach at all, try adding kale, Swiss chard, or beet greens. If you don’t have fresh spinach, you can use frozen spinach. ![]() The great thing about this curry is that you can add pretty much anything to it. If you like the look of these glass meal prep containers, you can find them here. This base is incredibly delicious with curries, stews, and sauces. Add the spices, and after a few seconds, add the chopped onions and then reduce the heat to low until the onions are gold in color.īhunooing helps create creamy, rich gravies, thanks to the slow extraction of essential oils from the spices and the gentle cooking of the onions until they are translucent and sweet. This method of cooking spices is called Bhunooing, and its purpose is to gradually build the flavors of a dish.įirst, heat the oil to a high temperature, then lower it to medium heat. Let them fry with the onion for a minute or two until you start to smell the intense curry fragrance. This will enhance their original flavors, making them bolder and more intense, allowing them to infuse the rest of the ingredients with their aroma. But the secret to creating a wonderful aromatic curry is to fry the spices in the oil. ![]() ![]() You could simply throw the spices into your curry after adding the coconut milk. I love serving this curry with basmati rice or naan bread. Serve: You can add a splash of fresh lemon juice and some freshly chopped coriander.Let the spinach wilt for a couple of minutes. Cook for 5 minutes, then add the washed spinach, stir well, and cover. Cook: Add the chickpeas and coconut milk.After a few seconds, add the chopped onions and the minced garlic and stir until they are golden brown. When the oil is smoking hot lower the heat and add the spices (see additional notes on Bhunooing below). Prepare the base: Heat the oil in a large pan.They’ll give your curry a fragrant aroma. ![]() If you have fresh ginger, turmeric, and chili at home, feel free to use them. I usually use dry ground spices for this curry to keep it quick and straightforward. If you are a big spice lover, you can also add: My Indian friends might find this recipe a bit mild, but as I said before, I eat this most weeks, and I love to get a bit of a kick from the spices without making it too hot. If you love hot food, you can experiment with a little more spices. That’s why I selected only a few spices, easy to find anywhere: I am trying to make your life easy here (and mine, too!). But I didn’t know much about the depth of flavor spices add to simple ingredients and how they can turn anything into something incredibly exciting. I have always loved cooking with herbs, and I know how much difference they can make to a dish. After living in India for over a year, I’ve fallen in love with spices.
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