Turmeric Thai Curry Puree
December 18, 2014
Both butternut squash and green beans are incredibly high sources of carotenoids which are converted to Vitamin A in the body and crucial for healthy skin, mucous membrane integrity and eye development. Coconut milk is rich in medium chain fatty acids which are more readily utilised for energy rather than for fat storage (take that cellulite). Moreover, lauric acid in coconut milk is converted into monolaurine in the body which has anti-viral and antibacterial effects. Combined with the benefits of turmeric, this is true baby super food. Add a bit more coconut milk and some salt for a 'thai inspired soup' perfect for the family table.
- Yields: 2 4oz servings
Steam the butternut squash and green beans in a pressure cooker, steam basket or baby food maker of choice until soft. In a small saucepan, heat the oil until hot but not smoking. Add the ginger and sauté for one minute. Add the turmeric and sauté for another minute. Add the oil mixture, pepper (if using) and the coconut milk to the squash and beans and blend. Add water for a more liquid puree.
Serve as is for a nutritious, delicious baby meal. Add a bit of salt and some more coconut milk or water to make a warming winter soup for the family table. For spicy spice-loving adults, serve with chopped thai chillies.