Turkey & Butternut Squash Laksa Recipe For Little & Big Ones

Makes enough for two hungry adults, one hungry baby and plenty of leftovers. 

Ingredients For Baby Friendly Version:
500g minced turkey
1 butternut squash, chopped into cubes
1 can chopped tomatoes (I also added in about 8 cherry tomatoes, but only because they were lying around)
1 can coconut milk
Juice of 1/2 lime
1/2 tsp cumin powder
150g rice noodles
2 spritzes of olive oil spray

Sauté the turkey in the oil spray in a big pot until fully cooked, then add the squash and let cook for a few minutes.

Add the tomatoes, coconut milk, lime juice and cumin, giving a good stir and bring to the boil.

Cover the pot, reduce the heat to a simmer and leave to cook until the squash is totally cooked and tender (about 20 minutes).

Remove about two ladles of the laksa and place in a separate smaller pot – this one is for baby.  Mash with a potato masher until the squash is lumpy and the tomatoes are no longer visible.

Cook the rice noodles as per packet instructions (about 4 minutes in boiling water).  For babies, chop however much you’d like roughly and serve with the warm laksa.

Further Ingredients For Adult Version:
2 garlic cloves, chopped
2 cm fresh ginger, chopped
1 large red chilli
2 1/2 more limes, juiced
1 tsp soy sauce
1 more tbsp cumin powder
1 tbsp turmeric powder
Handful of chopped fresh coriander

Once baby has eaten, fry the garlic, ginger, chilli, cumin and turmeric in a few more spritzes of oil spray to release the aroma – about 5 minutes then add into the pot of laksa.

Add the lime juice, soy sauce and chopped coriander and leave to simmer for a further 15 minutes to let the new flavours develop.

Serve hot over the remaining rice noodles.



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