Siobhan Berry from Mummy Cooks shares her delicious Sweet Potato & Chickpea Curry recipe.

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. Portions: 4 x Adult

Recipe Intructions

1 tbsp olive oil
2 red onions, finely chopped
1 tbsp mild curry powder
1 tbsp ground turmeric
½ red chilli, deseeded & sliced
A handful of coriander leaves, finely chopped
400g tin chickpeas, drained
400g tin chopped tomatoes
3 sweet potatoes, cubed
400ml coconut milk
2 handfuls of spinach

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.

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