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This deliciously mild curry is perfect for gently introducing to your baby the spices and herbs that you enjoy – simply adjust to suit their taste

Ingredients

  • 1 sweet potato (approx. unpeeled. weight 250g)
  • 1 garlic clove, peeled and finely chopped (optional)
  • 2cm cube root ginger, peeled and finely chopped or grated
  • 1-2tsp mild curry powder
  • 200ml coconut milk
  • 1x 210g canned chick peas, drained and rinsed
  • 2tbsp fresh chopped coriander (optional)

Method

  1. Peel the sweet potato and cut into rough 2 cm cubes. Place in a saucepan with garlic, ginger and curry powder and stir well to coat the potato in the curry powder.
  2. Add the coconut milk and 200ml of water and bring up to the boil slowly. Add the chick peas, reduce heat slightly and simmer for 10-12 minutes or until the potato is tender. Add the coriander then blend with a food processor or hand blender until smooth or semi-smooth. Serve warm or when cold spoon into ice-cube trays for freezing.
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