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Sweet Potato & Chickpea Curry

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Siobhan Berry
Siobhan Berry
Even daddy doesn’t miss the meat when I serve up this dish. Adding chickpeas as a protein source makes it hearty and filling. It’s possible to make this recipe without the chilli when first introducing it to your baby.

Ingredients

1 tablespoon tablespoon Olive Oil Olive Oil
2 Red Onions Red Onion
(finely chopped)
1 tablespoon tablespoon Curry Powder Curry Powder
1 tablespoon tablespoon Ground Turmeric Ground Turmeric
0,5 Red Chillies Red Chilli
(deseeded & sli)
1 handfuls handful Coriander Coriander
(finely chopped)
400 g g Chickpeas Chickpeas
400 g g Chopped Tomatoes Chopped Tomatoes
3 Sweet Potato Sweet Potato
(cubed)
400 ml ml Coconut Milk Coconut Milk
2 handfuls handful Spinach Spinach

Sweet Potato & Chickpea Curry

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45 min
(3)

Method

1. Heat the olive oil in a large saucepan over medium heat. Cook the onions for 10 minutes, until soft and golden. Stir in the curry powder and turmeric. Mix well.

2. Add in the chilli, coriander and chickpeas and cook for a further 5 minutes.

3. Add the tomatoes and sweet potato, then bring to the boil. Reduce to a simmer, cover and cook for 15 minutes.

4. Remove the lid. Cook the curry for a further 10 minutes, occasionally stirring, until the sweet potato has cooked through and the sauce has thickened.

5. Stir in the coconut milk and bring the mixture to a boil. Turn off the heat stir in the spinach. Allow the curry to rest until the spinach is wilted. Serve as is, or alongside some rice and enjoy!

For Baby

Intro to texture 6 months

Smooth purée with no lumps

Texture 8 months +

Making sure the vegetables are nice and soft, mash and offer with rice.