The thing that has most surprised me about weaning, is how little Baby A dislikes! In fact, babies seem pretty receptive to different flavours. This very mild and creamy curry is always gobbled down in a matter of minutes. I think it must be the sweet potato – every baby knows all of the best foods are orange.
Lentil & Vegetable Curry
Makes 2 adult and 2 baby portions.
- 1 large onion, finely chopped
- 1 clove garlic, finely chopped
- 1 thumb-sized piece of ginger, finely chopped or grated
- 3 small sweet potatoes (approx. 300g), peeled and chopped into 2cm chunks
- 2 tbsp mild curry paste. (I used free & easy which is free from most common allergens)
- 4 large tomatoes, cut into chunks (or a tin of chopped tomatoes)
- 100g red split lentils, washed
- 1 x 400g tin of coconut milk
- 100g frozen peas
- 100g fresh spinach, chopped
- Olive oil for frying
- Gently fry the onion, garlic and ginger in a little olive oil over a low heat until soft and golden. This takes about 10 minutes – the longer the better, to make it very sweet & aromatic
- Next, add the curry paste and tomatoes – fry for a further 2-3 minutes.
- Now add the sweet potato, and fry for another 2-3 minutes, until it begins to soften.
- Add the lentils and coconut milk, increase the heat until it boils, then simmer with a lid on for 10-15 minutes until the lentils are nearly cooked.
- Stir through the frozen peas and cook for a further 5 minutes.
- Turn off the heat, and add the spinach, putting the lid back on until it has wilted. Serve with a sprinkle of fresh coriander leaves, rice or a gluten free flatbread.