Toddler recipe: Salmon curry

Serve this salmon and coconut curry to your little ones and get them into new tastes and textures. Ideal for weaning, it's suitable from eight months onwards

Ingredients

• 4 salmon fillets
• 2 tsp vegetable oil
• 1 onion, diced
• 300 g wholegrain basmati rice
• 3 cloves of garlic, crushed and diced
• 1 x 5cm piece of ginger, peeled and grated
• 1 tbsp turmeric
• 1 pepper, cored and diced
• 1 handful of mange tout
• 1 x 440ml can of coconut milk
• 150 g fresh spinach, washed
• 10 g finely chopped coriander

Steps

1. Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
2. Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
3. Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
4. Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.