Baby Friendly Coconut Chicken Curry and Sweet Potato Fingers

Fri, 18 October 2019

INGREDIENTS:

1 tbsp olive oil

1 small red onion, finely chopped

1 garlic clove, minced

½ tbsp turmeric

1 tbsp curry powder

1 sweet potato, peeled and cubed

1 carrot, peeled and chopped

½ small head of cauliflower, chopped

4 tbsp red split lentils, soaked and washed

4 skinless chicken breasts, cubed

400ml coconut milk

60g frozen peas

METHOD:

1. Heat the oil in a large frying pan over a medium heat.  Fry the onion for 3 minutes, until soft.
2. Mix in the garlic, turmeric and curry powder and cook for a further minute.
3. Add the vegetables, lentils and chicken. Stir well to coat everything evenly in the spices.
4. Pour in the coconut milk and bring the mixture to the boil. Cover and simmer for 20 minutes, stirring every 5 minutes. You'll know it's ready when the sweet potato is soft and the lentils have cooked through.
5. Stir in the peas and serve over your choice of rice. Remove your baby's portion and blend to the desired consistency.

SIDE DISH: Roasted Sweet Potato fingers

Portions: 8 x Finger Food

1 sweet potato

Ground Cinnamon

1. Preheat the oven to 180C.
2. Wash and pierce the sweet potato with a knife a few times.
3. On a roasting tray, bake the sweet potato in its skin, until tender. It usually takes about 40 minutes, depending on the size.
4. Leave to cool. Carefully remove the skin.
5. Cut into finger size pieces, sprinkle with cinnamon.
6. For a baby starting off with finger food, place a finger size piece in the palm of their hand. For a baby who has grasped the pincer grasp, chop into bite size pieces and allow your child to pick up and self-feed.