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Eden’s cooking curry worthy of a king — a toddler king, that is

I should probably let it go, right? This wanting-my-kid-to-eat-vegetables thing. I should probably have faith that he will come around at some point and I shouldn’t stress about it.

But here’s a little secret about me: I like to have a little stress on my plate. I think I should let that one go as well.

Lately I feel as though I am cooking for a King or maybe a judge from one of those high-stress Food Network shows. I think, I plan, I move quickly, I chop green vegetables as finely as possible, I sweat on the brow wondering if he will like it and eat it. Sometimes to no avail. But sometimes, oh sometimes, I win.

I know there are a lot of you out there who know this plight, who empathize with this struggle, and who wonder how they succumbed to ketchup for dinner. I feel ya. Here we are.

But you know what? I made him a curry. Of all things. And he loved it. I made this dish because I know he loves rice and will eat tons of it, and I also know he will eat chickpeas and potatoes. The spinach was the flair, and he didn’t even notice.

In the meantime, to give all of you hope, it seems like another way to get some greens into the Toddler Kings and Queens is to make popsicles of pureed fruits and veggies. A winner every time.

But try this curry, okay? You’ll think you know how to cook even if you don’t, it’s that easy.

Toddler King Veggie Curry


  • 1 14oz. can of chickpeas, drained and rinsed
  • 1 medium tomato, chopped
  • 2 medium red potatoes, diced (2 cups in total)
  • 1 medium sweet potato, diced (1 cup in total)
  • 4 cups of washed spinach, chopped as fine as you can muster
  • 1 medium cooking onion, diced
  • 3 tbsp olive oil
  • 3 tbsp Madras curry powder
  • 1 tsp cumin
  • salt to taste
  • 4 cups cooked brown rice

*I don’t know much about curry, but I do know that a really good curry powder is crucial. We use the Lalah’s brand. It is amazing, although a bit spicy. To toddler-ize Cedar’s portion, I mixed some plain yogurt into his.


How to Do It:

1.In a large frying pan, heat your olive oil until it crackles. Add your onions, then curry powder and
cumin, and sauté until the onions are soft.

2. Add the tomato and let it cook down a bit. Add the potatoes (both kinds) and chickpeas and sprinkle with about 1 tsp of salt (you will add more later on if you want).

3. Cook covered on medium-low heat until the potatoes are soft but not mushy – approx. 30 mins. I would put your rice on as soon as you begin the curry cooking process.

4. Once the curry has cooked down, add the spinach and let it wilt as you stir it in, let this cook down a bit longer. Taste it to see if it needs more salt or curry powder. It may be sacrilegious to just toss curry powder in at the end, but I told you I’m no curry master, just a mom trying to make her kid happy.

5. Serve on brown rice with a dollop of plain yogurt.


Previously on Cravings, mastering the art of pizza on the grill

Eden Hertzog is the Baker Babe and mom behind New Moon Kitchen. Find more delicious and healthy recipes at her blog.

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