These baked curry bites are the perfect nuggets for my little nuggets. They are delicious with all kinds of dips- and plain too.
These yummy curry bites were the answer to a weeks long food rut at our house. Sometimes it takes days of PB&J and plain elbows & beans to create a recipe at delicious as this one. So… kids, I’m not sorry! It was worth it!
These bites were inspired by a recipe in one of Jenna Helwig’s cookbooks that I used to make quite often for my oldest when he was a baby. Back then, we were doing our best to eat healthy foods- but that didn’t mean vegan. Now, we are working hard to eat only whole, plant based foods… unfortunately that meant those old curry bites were out.
So when I finally couldn’t bare to make another PB&J last week, I got busy recipe tweaking and testing. They are a deliciously neutral base for dipping. Our favorite way to eat them has been dipping them in marinara sauce. It’s reminiscent of a mozzarella stick to me. The consistency is great. They DON’T last long. We make them long and thin- kind of like those scooping chips, and they get crispy this way. You can’t resist them when you pass them in the kitchen. So expect no leftovers.
If you’ve been reading the labels on the yogurt options at the grocery store, you might be as frustrated as me. It seems impossible to find yogurt without tons of added sugar! It hard to even find yogurt that has more protein than sugar, and even harder to find any options in full fat yogurt. I’m pregnant and feeding…
If you’ve been reading the labels on the yogurt options at the grocery store, you might be as frustrated as me. It seems impossible to find yogurt without tons of added sugar! It hard to even find yogurt that has more protein than sugar, and even harder to find any options in full fat yogurt. I’m pregnant and feeding a toddler, so if we’re going to do yogurt, full fat is a priority for me… and we avoid refined sugar like the plague. My son is 19 months and yogurt is his first real exposure to dairy products. We first started thinking we might give it a whirl after reading about the impact of probiotics on eczema. We like the idea of him getting some of those live cultures regularly, but could do without the sugar… and I’m not up for “making” my own yogurt. Not yet at least!
Here’s what we’ve tried: We’ve been buying the best plain, full fat yogurt we can find and flavoring it ourselves. We experimented with adding raw fruit first, and found that the sour flavor of the plain yogurt was still too overpowering. Next, we tried topping the yogurt with a fruit reduction. We just simmered some sweet fruits with a little water on the stove and mashed them up a bit. Once cool, we topped our baby food jars that were 2/3 full of plain yogurt. This looked beautiful- like a fancy parfait! What we discovered though… was that it was hard to mix up in the jar when we were ready to serve it, so while my little guy liked the fruity bites, he made the fish face pucker for a whole bunch of plain bites in between. Last week, I think I found the best solution so far. I reduced a medley of fruits on the stove- just adding a little water. I mashed it up a bit and let it cool, leaving some chunky bits of pineapple and mango for texture. Next, I poured the whole 32 ounce container of plain yogurt into a big mixing bowl and added the fruit. I mixed it together with a rubber spatula until all of the yogurt had changed color and seemed to be blended evenly. Then, I poured and stored the new mix- and saw no fish face puckers when serving it! We’ve also introduced this crispy cereal as an occasional topping, which my little guy LOVES! He points to the cabinet we keep it in and signs, “more more” whenever we serve him something that he thinks needs some crunch these days…