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Curried Chickpea & Cauliflower Baby-Led Weaning Recipe with Mango Chia Lassi

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Feeding babies and young toddlers is a great chance to introduce a variety of flavors. At this age they are often more willing to try vegetables, so I prefer to serve them openly instead of hiding ingredients. My eight-month-old loved this curried chickpea and cauliflower dish.

Warning: This meal can be very messy, so prepare accordingly.

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Main Ingredients for Curried Chickpea Cauliflower

Cauliflower is an excellent source of vitamin C, which helps the body absorb iron. To add iron-rich protein and a complementary flavor, I incorporate mashed chickpeas into the sauce. The combination of chickpeas and cauliflower works well taste-wise and nutritionally.

Watch the step-by-step video tutorial embedded below.

For babies, choose canned beans labeled “no-salt-added” or check the ingredients to avoid added salt for children under one year. I often use Eden Foods organic no-salt-added chickpeas.

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Curried Chickpea Cauliflower

Baby-led weaning recipe. Suitable from about 8 months.


Course
baby food

Cuisine
Indian

Author
whiteblankspace

Ingredients

  • 1 head of cauliflower
  • 7.5 oz (half of a) can chickpeas rinsed and drained
  • 2 tbsp olive oil
  • 2 tsp curry powder
  • 1/2 tsp ground turmeric
  • 2/3 cup unsweetened coconut yogurt

Instructions

  1. Cut the cauliflower into florets and rinse thoroughly.

  2. Steam the florets in a steamer basket over boiling water, covered, for 18–20 minutes until very soft.

  3. While the cauliflower steams, heat 2 tablespoons of olive oil in a saucepan. Stir in the curry powder and turmeric to release their aromas.

  4. Add the rinsed chickpeas and cook for a couple of minutes to warm them through.

  5. Remove the pan from heat and mash the chickpeas with a fork until mostly broken down.

  6. Stir the coconut yogurt into the mashed chickpeas until well combined.

  7. Fold the steamed cauliflower into the chickpea mixture and mix gently with a spatula until everything is coated and combined. Serve warm or at room temperature.

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Mango Chia Lassi

A baby-friendly mango lassi thickened with chia seeds for extra nutrition and scoopable texture. Suitable from about 6 months.


Course
baby food

Cuisine
Indian

Author
whiteblankspace

Ingredients

  • 1 ripe mango
  • 1 tbsp chia seeds
  • 1/2 cup unsweetened coconut yogurt

Instructions

  1. Combine all ingredients in a blender and blend until smooth. If you prefer a thicker, scoopable consistency, allow the chia seeds to sit for a few minutes to thicken before serving.