PREPARATION TIME

8 mins

COOKING TIME

30 mins

AGE GROUP

10 – 12 months

INGREDIENTS

1 teaspoon of olive oil

1 small onion

1 small carrot

1 small white potato

¼ cup of diced cauliflower florets

¼ cup of fresh or frozen peas

2 teaspoons of desiccated coconut (unsweetened)

2 teaspoons of tomato puree (concentrate)

½ cup of water

1 pinch of ground ginger

1 pinch of ground cumin

1 pinch of ground turmeric

1 pinch of ground coriander

METHOD

1. Peel and finely chop the onion, carrot and potato.

2. Heat the oil in a medium-sized saucepan over medium heat, add the onion and carrot, and stir/fry for 4-5 minutes, until beginning to soften, but not brown.

3. Remove from the heat and stir in the tomato puree (concentrate) and the spices, then put back on the heat and stir/fry over medium/low for 2 minutes.

4. Add the potato, peas and cauliflower and stir to coat everything evenly then add the desiccated coconut and the water.

5. Stir well and bring to the boil, then reduce heat to low, put a lid on the pan, and simmer very gently for about 20 minutes – checking and adding more water so that it does not dry up.

6. Cool a little and mash everything to the desired texture.

HANDY HINTS