Roasted Pumpkin & Capsicum Curry Puree [7m+]

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This is a wonderful autumn puree, the curry is not very strong but gives it a little extra kick to the taste! Yum! 😋 Tag mum!

Constantin loved it! Served in oogaababy bowl and froze in tutti bimbi silicon food tray.

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Ingredients

  • half medium pumpkin (de-seeded, peeled & sliced)
  • 1 large capsicum / red bell pepper (cored and cut into quarters)
  • 1 large apple (peeled, cored & cut)
  • 1/4 tsp curry madras powder
  • 1/2 cup steam liquid from the apple.
  • 1 tsp coconut oil

 

Method

1. Preheat the oven to 190C. Put pumpkin and capsicum in a large baking tray. Add coconut oil and put it in the oven for 10 minutes.

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2. Take out tray and give it a good mix to spread the oil all over. Put the tray back in the oven for 40 minutes.

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3. Meanwhile steam the apple for 8 minutes.

4. Move everything to a smoothie jug or large deep bowl, add liquid, curry powder and blend until you have reached your desired consistency.

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