Toddler-friendly recipe: sweet potato laksa

January 8, 2017


laksa weaning recipe mothership


Just yesterday, as I’m thinking ahead to the week’s eating (my favourite topic) and rolling my eyes at serving spag bol AGAIN, Lyndsay from I Eat My Peas sends over this recipe for family-friendly laksa. Hurrah! We made it last night – for all three of us – and it’s super-easy, and really tasty. I added chicken, then some extra chillies after Phoebe’s portion had been dished up. Highly recommended, and perfect for warding off those back-to-school sniffles.


Chef and mum of two Lyndsay says…. “Laksa is a delicious, fragrant Asian soup that we eat on a regular basis. The sauce takes minutes to prepare in a blender with no need to pre-cook the sweet potato and the result is a wonderfully vibrant dish packed with super healthy sweet potato, broccoli and spinach so the whole family will be full of energy!”


Serves 2 adults and 1-2 small children


2 tsp mild curry powder

300g sweet potato (prepped weight), cut into roughly1-cm dice

2-3 garlic cloves, peeled

10g fresh ginger (prepped weight) roughly chopped

2 tsp fresh coriander stalks, roughly chopped

2 spring onions, roughly chopped

400ml coconut milk

200ml vegetable stock or water

1-2 tbsp reduced salt soy sauce

2 tsp peanut butter

juice of 1/2 lime

1 tbsp sunflower oil

100g broccoli, cut into small florets

25g spinach

100g diced cooked sweet potato, optional

100g egg noodles


Place the first 11 ingredients in a blender and blitz down until you have a thick sauce. Remove and store in the refrigerator until you are ready to cook the curry. When ready to eat, place the noodles in a heatproof bowl and cover in boiling water for 5 minutes before draining and setting aside. Meanwhile, heat the oil in a wok or large frying pan and add the broccoli. Stir-fry for 2-3 minutes before adding the spinach and cooked sweet potato cubes (if using) and cook for a further 2-3 minutes. Add the drained noodles and the sauce. Bring everything to the boil and then reduce to a simmer for 5 minutes. Serve immediately.


Early weaning puree: once everything is cooked remove 120g and blitz down. Freeze half and serve the rest to your little one.

For adults or older children: serve scattered with fresh coriander, spring onions and freshly chopped red chillies.


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