An Indian twist on a British school dinner classic… loaded with complex carbohydrates vital for energy (courtesy of the macaroni pasta), this meal is extremely versatile. Exclude the tuna for a vegetarian meal, chop up cooked macaroni for spoon-feeding, or keep the
macaroni pasta whole and serve as a finger food.
80g (3oz) macaroni pasta
Tomato masala: 1 tbsp olive oil 1⁄2 onion- peeled, chopped 1⁄2 tsp minced garlic
1⁄2 tsp minced ginger 1 tomato – washed, chopped 1⁄4 tsp dried oregano
2 tbsp unsalted butter
2 tbsp plain flour
350ml (12fl oz) of whole milk
Pinch of ground nutmeg
Pinch of ground black pepper
1 x 185g (61⁄2oz) tinned tuna (in spring water) – drained
30g (1oz) medium Cheddar cheese – grated
Cook the macaroni according to packet instructions. Once cooked, drain and set aside.
Tomato masala: Heat the oil in a frying pan, add the onion and stir-fry on medium-low heat for 2mins until soft. Add the garlic, ginger, tomato, oregano and stir-fry continuously for a few minutes until the tomato chunks begin to soften, and set aside.
White sauce: In a pot, melt the butter on low heat and spoon in the flour. Stir continuously until a paste is formed, then pour in the milk a little at a time and whisk vigorously to avoid any lumps appearing. Once all of the milk has been poured, add the nutmeg, black pepper and flake in the tuna. Bring to the boil on low heat and simmer (uncovered) for 4-5mins, stirring occasionally. Once cooked, add the cheese and the tomato masala to the sauce and stir. If the sauce looks very heavy, add some extra milk.
Toss the cooked macaroni into sauce and combine well. Serve warm.
Freezable, up to 5 baby/toddler servings, 2 children or 1 adult, up to 30 minutes to prepare & cook
Recipe extract from Easy Indian SuperMeals for Babies, Toddlers and the Family available to buy now from Amazon.co.uk or find out more at www.ZainabJagotAhmed.com