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Holle Baby Food 6+ Months Veggie Curry -- 6.7 oz


Holle Baby Food 6+ Months Veggie Curry
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Holle Baby Food 6+ Months Veggie Curry -- 6.7 oz

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Holle Baby Food 6+ Months Veggie Curry Description

  • Since 1934
  • From 6+ Months
  • Non-GMO
  • 1 - Serving of Veggies
  • 100% Real Ingredients
  • No Added Sugar
  • BPA Free
  • No Synthetic Flavors, Colors or Preservatives

Holle's Veggie Curry Baby Food Jars have a delicious blend of veggies, coconut and grains. Great for expanding your little one’s palate, our baby food jars allow babies to discover new blends of flavor, warm or cold. One box of Veggie Curry offers six individual jars of finely pureed veggies, coconut and grains grown on regenerative farms without any added salt or refined sugar.

 

Veggie CurryBaby Food Jars offers finely puréed veggies and grains that are easy to digest and an ideal addition to a balanced meal. With its resealable lid, you can store it in the fridge for up to 2 days after opening. Holle's Veggie Curry Baby Food Jars are a tasty option for weaning babies 6 months and up.


Directions

Preparation: Open, remove the lid,  heat the desired amount and stir well. Be aware of the temperature! Unheated leftovers can be refrigerated for up to 2 days.

 

Please follow the preparation instructions carefully.

Free Of
GMOs, added sugar, BPA, synthetic flavors, colors or preservatives.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Jar (190 g)
Servings per Container: 1
Amount Per Serving% Daily Value
Calories90
Total Fat3 g10%
   Saturated Fat2 g
   Trans Fat0 g
Cholesterol0 mg
Sodium60 g
Total Carbohydrate12 g13%
   Dietary Fiber2 g
   Total Sugars4 g
     Includes 0g Added Sugars
Protein3 g19%
Vitamin D0 mcg0%
Calcium90 mg35%
Iron0.6 mg6%
Potassium330 mg45%
Other Ingredients: Organic pumpkin, organic carrot, organic coconut milk (organic coconut, water), organic quinoa, cheese (milk, salt, bacterial cultures, microbial rennet, organic potato starch), organic rice semolina.
Contains: Milk and Tree Nut (Coconut).

Made in Germany.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Red Lentil Curry

[vc_row][vc_column][vc_column_text]Seeking a cozy and comforting meal that's as delicious as it is nutritious? Look no further than a hearty vegan red lentil curry! This vibrant dish features protein-rich lentils simmered in a fragrant blend of warming spices and creamy coconut milk. The result is a flavorful and satisfying curry that's perfect for chilly nights or a quick and healthy weeknight dinner. Plus, it's easily customizable to your spice preference, making it a crowd-pleaser for all dietary needs.

Red Lentil Curry

Red Lentil Curry

  • 3 Tbsp. olive oil
  • 1 medium yellow onion (diced)
  • 1 red bell pepper (seeds removed and diced)
  • 1 carrot (diced)
  • 5 garlic cloves (finely chopped)
  • 2 Tbsp. ginger
  • 2 Tbsp. yellow curry
  • 1/4 tsp. crushed red pepper flakes
  • 1 cup lentils
  • 3-1/2 cups vegetable broth
  • 1 can (14 oz. fire roasted tomatoes, diced)
  • 1 can (12 oz. coconut milk)
  • 1/4 cup chopped cilantro (optional)
  • Kosher salt and pepper (to taste)

Garnish

  • Cilantro
  • Coconut milk
  • Lime wedges
  1. In large pot over medium-high heat, add oil, onion, carrot and red bell pepper and cook until fragrant and tender.
  2. Stir in garlic, ginger, curry powder and crushed red pepper flakes. Cook for 1 minute.
  3. Add lentils and stir, broth, tomatoes and coconut milk and stir until combined.
  4. Season with salt and pepper.
  5. Bring curry to boil and then reduce heat to low.
  6. Simmer for 20 minutes, stirring occasionally.
  7. Ladle soup into bowls and garnish with cilantro, drizzle of coconut milk and lime juice.

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