Creamy Nine Vegetable Curry for Toddlers & Kids…Navratan Korma for little ones!
Our 18-month old toddler Liam is a good eater, and with the exception of a few things, isn’t that picky. I’m not sure how long it will last of course, because apparently it doesn’t always stay that way, but so far so good. As I explained in Introducing Indian Food to Babies, I slowly began presenting Indian flavors to Liam around 8 months old by adding a single spice (like ground cumin or ground turmeric) to dishes once he had successfully passed all the Stage 1 solid foods. Like most parents, I’m always trying to get as many vegetables as possible into Liam’s meals to get him started on the right foot with nutrition. I routinely fold mixed vegetables into his macaroni and cheese or chicken meatballs. The first time we took Liam to an Indian restaurant, I ordered a creamy vegetable curry called Navratan Korma because I knew its mild, sweet taste would go over well. It did, and I always order it for him now. Still, there is nothing quite like homemade food from scratch, especially for our little ones, and this is an excellent way to include powerful spices like turmeric in their diets, which have important health benefits. I created a child-friendly version that is easy to make for busy mommies and daddies using ingredients available in any grocery store.
If you’re unfamiliar with it, Navratan Korma is a mild, fragrant curry of vegetables, paneer (Indian farmer’s cheese), nuts and raisins, along with spices like ground turmeric and ground garam masala (which includes spices like cinnamon and cloves), and is thickened with milk, yogurt, or cream. The word ‘Nav Ratan’ or ‘Navratan’ in Sanskrit means “nine jewels” or “nine gems” that are considered sacred in Hinduism, Buddhism, Jainism and Sikhism because they’re thought to have healing properties. Which gems exactly? Ruby, emerald, pearl, and diamond are among them and linked to Indian astrology and the planets (Ruby = Sun and Pearl = Moon as examples). As a child, I remember looking fondly at my father’s navratan ring when he was all dressed up (many Indian men wear the ring on special occasions) and listening to him explain that the stones represented the nine planets (this was when Pluto was still officially a planet, hence nine). It sounded so profound and Daddy sounded so proud to have a ring like that. So, with this in mind, it’s common for a Navratan Korma to be made with nine different vegetables. With such meaning behind it, I must admit that whenever I see Navratan Korma on a restaurant menu I’m a little disappointed when it comes out with less than nine vegetables in it 🙂
My recipe for toddlers and kids is true to form and does contain nine vegetables: Cauliflower, carrots, green beans, potatoes, corn, peas, zucchini, broccoli, and tomatoes. Ok, sure, a tomato is technically considered a fruit, but I’m calling it a vegetable here. I’m using these vegetables because they’re easy to find in most places, but you can use any vegetables you like, you just need 3 cups. I typically prefer to use fresh vegetables, but the beauty of having frozen vegetables on hand in your freezer is that they’re a) picked at their peak and flash frozen and b) perfect for children because they’re already cut into bite-size pieces and c) you can make healthy kid-friendly dishes fast. Besides which, in dishes like pasta or curry that are appealing for children, if the vegetables are slightly soft and not al dente, it doesn’t make a big difference. Here, I’m using two different blends of frozen mixed vegetables. In place of paneer, you can use a mild shredded cheese like mozzarella. If you cut some fresh onion, garlic, and ginger root, and peel and dice a potato, you’ll be set. The original recipe calls for cashews, almonds, and raisins that are first sautéed in ghee (clarified butter) and added at the end to the korma as a garnish, for that truly rich taste. Instead, I’ve substituted it with ground cashew butter; you can also use almond butter if you already have it in your fridge.
Verdict…
Success! Liam liked my recipe! I offered it to him for dinner two days in a row (our pediatrician Dr. Rosenberg says to offer different foods/dishes up to 10 times before concluding your child doesn’t like it, so that’s what I typically do). The first time, Liam didn’t seem to care for it, until realized it was because he wanted to feed himself. Basically the message was him shaking his head saying “no, no, no” (his new word) as if to say “No, Mommy, I don’t want it if you feed it to me” and so once I understood it and handed over the bowl, he enjoyed it, along with some small pieces of Easy Indian-style Grilled Chicken. Liam is still learning how to use a spoon and fork and is quite proud of himself when he actually manages to get food into his mouth; half the time he just uses his fingers (see the third pic) 🙂
Tips & Tricks
Keep these things in mind to help introduce your little one to this dish and other baby/child-friendly Indian dishes:
- Use vegetables you know your little one likes. Liam likes most vegetables, but if your little one likes carrots more than broccoli, stick with what he or she prefers.
- Add finely chopped raisins or prunes before serving. If your little one is having trouble going #2 lately, mix in small bits of raisins or prunes into the curry; in the classic version of this recipe, whole nuts and raisins are first sautéed in clarified butter (ghee) and then used to garnish the curry right before serving. Also, if your little one has a sweet tooth, this could help.
- Make it as creamy and cheesy as possible. Unless your child doesn’t like macaroni and cheese, make this curry as creamy and cheesy as possible by adding a little more shredded mozzarella and whole milk after mixing it with the steamed basmati rice. It should go down easily!
Creamy Nine Vegetable & Curry for Toddlers & Kids (adapted from the Vah Chef)
Serves 6 hungry toddlers
Ingredients
- 2 cups frozen mixed vegetables of your choice
- 1 cup potato, peeled and diced into cubes (about one small to medium-sized Yukon Gold potato)
- 1 tablespoon canola oil
- 1 large red onion, finely chopped
- 4 garlic cloves, peeled and finely minced
- 1/2 inch piece of ginger root, peeled and finely minced
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground garam masala
- 15 oz can diced tomatoes
- 1 cup whole milk
- 1/2 cup shredded mild mozzarella cheese (I like the Organic Valley brand)
- 1/8 cup cashew butter (or almond butter)
- 1/2 cup water
- 3 cups steamed brown basmati rice for serving (1.5 cups uncooked basmati rice)
Preparation
- Prepare your vegetables first. Place mixed frozen vegetables (2 varieties described above) into a medium-sized microwave-proof bowl and sprinkle with a little cold water (1-2 tablespoons). Cook in microwave for 3-4 minutes until heated through.
- Peel and dice potato and place in another microwave-proof container, spreading them out evenly. Partially cover with a matching lid (leave a little space to allow for steam). Cook on high for 4 minutes. Set aside.
- Heat oil in a large, wide non-stick skillet. Saute onions, garlic, and ginger until glassy and golden (3-4 minutes). Add salt, ground turmeric, ground coriander, ground garam masala and sauté for 2-3 minutes, reducing flame a little if necessary to prevent it from burning.
- Add crushed tomatoes. Stir well and cook the mixture for 4-5 minutes, ensuring it doesn’t stick to the bottom of the pan. Add milk. Cover and bring it to a boil, then reduce to low and simmer until the gravy becomes thick for 15 minutes.
- Add shredded cheese, cashew butter, and water and stir well.
- Add all the vegetables and potatoes and cook through for 5 minutes.