Toddler-friendly recipe: sweet potato laksaJanuary 8, 2017
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
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.