10 Month Old - Chicken, Chickpea and Butternut Squash Curry (Batch cooking)
Combine all of the ingredients in a saucepan and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let simmer until the squash is very tender, about 20 minutes. Add a little more liquid if the mixture gets dry.
Using a potato masher, mash the chili to a consistency your child can chew safely. Let cool, then serve. Or, let the chili cool slightly, then pulse it in a food processor to the desired consistency; add more liquid as needed.
Refrigerate the chilli in an airtight container for up to three days, or freeze for up to three months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (18g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 15 (48%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 11.1mg||3 %|
|Sodium 11.3mg||0 %|
|Potassium 42mg||1 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 3.7g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 31
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