Baby Bowl – Thai Vegetable Curry

Happy Saturday!

Hey everyone, I hope you’re having a fantastic day! I am feeling full of energy right now as our little man let us sleep in until 8am today!!! We may have been up at 4.00am and 6.00am, but he went back to sleep and we stayed in bed until 8.00am. There were days in the past when that would have been an early morning….but, after pregnancy and a child, those days that are long gone! I’m honestly gobsmacked that I have some energy in the late afternoon. So, with this extra energy we’ve been able to go out for a long walk on the Southbank in the sunshine, and then we stopped by Gail’s Bakery for a delicious quiche and salad for lunch. Gail’s is a serious weakness of mine – their cakes are amazing, but today I wanted a little less indulgence as I have had plenty of cake this week!

I’ve also been food prepping and freezing some portions as the freezer is getting a little low. I like to have several different meals ready in the freezer should I not be able to make my little mans meal with ours.
Today I felt that our little man had to have his first taste of Thai flavours, so I thought a vegetable curry would be perfect, and I would use the rest to stock the freezer. I got 8 portions out of this recipe, but depending on the age of your child you may have more or less portions. I have the Beaba 6 compartment multiportions silicone food storage (90ml) as it works really well for portioning for my little man. I also have the 150ml compartments for when he gets a bit bigger and needs more food.

This recipe is good for adults as well as babies. I must admit that I did have a small portion myself, and just added a dash of fish sauce.

Let me know what you think.


Natalie x

Ingredients (makes 8 baby portions, or 2 adults and a baby):

400ml Tin of Coconut Milk
1 Aubergine, cubed
1 Courgette, cubed
2 Carrots, cubed
Handful of Mangetout
1 tbsp. fresh grated Ginger
1 Clove Garlic
1/2 Stick Lemongrass, grated
1 Lime, juiced
Rice, to serve


  1. Add the coconut milk, aubergine, courgette, carrots, mangetout, ginger, garlic and lemongrass into a pan and bring to a simmer.
  2. Simmer for 30 minutes, then add lime juice to taste.
  3. Serve with rice, and cook as per packet instructions.

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