Gentle Lentil & Vegetable Curry

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
  1. 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
  2. Next, add the curry paste and tomatoes – fry for a further 2-3 minutes.
  3. Now add the sweet potato, and fry for another 2-3 minutes, until it begins to soften.
  4. 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.
  5. Stir through the frozen peas and cook for a further 5 minutes.
  6. 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.
Free From Farmhouse

4 responses to “Gentle Lentil & Vegetable Curry

  1. Pingback: 5 Summer Perks: Eating a Rainbow | gluten free b·

  2. oooooh, makes me feel warm just reading about it – proper comfort food. All my favourite curries have lentils in them, thanks for sharing :)

  3. I love sweet potato curry and it’s the only vegetable I can currently convince my son to eat! Thanks for joining #freefromfridays

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