A nourishing,flavour-packed coconut curry served with soft, slurpy
millet noodles — perfect for grown-ups and little ones alike!
For the Curry Paste:
Blitz the following into a smooth paste:
1 onion
1-inch piece of ginger
5 cloves of garlic
3 dried red chillies (reduce or skip for toddlers)
A handful of coriander roots
3 green chillies (optional for toddlers)
10 cashews
2 tbsp grated coconut
2 tbsp khus-khus (poppy seeds)
1⁄2 cup water(add more if needed for smooth blending.
For the Curry:
1 tbsp oil
1 bay leaf
1 stalk lemongrass (lightly bruised)
1 tsp coriander powder
1⁄2 tsp haldi (turmeric)
1 tsp jeera powder(cumin powder)
1 cup mixed vegetables (e.g. carrot, mushrooms, red & yellow bell peppers)
1 cup coconut milk
11⁄2 cups water
Salt to taste (optional for toddlers)
1 tbsp lemon juice
A pinch of sugar
150 gm Hungry Bums Little Millet Noodles (Soak in boiling water for 10 minutes until soft)
Method:
Heat oil in a pan. Add the bay leaf and the prepared paste. Sauté until the paste cooks through and doesn't stick to the pan. Add spices (haldi, coriander powder, jeera powder), salt, and sugar. Mix well. Add the vegetables and cook for 2–3 minutes. Pour in coconut milk and water. Add the lemongrass and bring to a gentle boil. Turn off the heat, stir in lemon juice, and the soft noodles.
To Serve:
Top with:
Fresh coriander leaves
Spring onion greens
Fried onions (for older kids/adults)
Fried garlic (optional)
Roasted peanuts (optional or skip for toddlers)
We’ve used Hungry Bums Little Millet Noodles — sun-dried, preservative-free-
free, and made with a 97% supergrain blend, making them a wholesome option even for toddlers. Just skip the spice and salt as needed!