Ethiopian Curried Vegetables, Leftover Uttapam

We had a pediatrician's appointment and are excited that we can start our almost-six-month-old baby on some solid food! We stopped to pick up some organic avocados, an ideal first food because of its richness. We plan to start tomorrow - the first small step to a lifetime of eating!

We were thus a bit delayed in getting home. I picked up at Whole Foods a tasty looking Ethiopian curried vegetable dish (I also got some curried chickpeas from Weaver Street Market, and may use them tomorrow). I simply heated the uttapam ("Indian pancake" made with fermented rice and lentils) that was leftover from our Mother's Day dinner, dolloped on top the coconut chutney we had left, served the curried vegetables, and sauteed some tempeh, which I served with salad that included sweet pea greens.