150g onions, chopped
1tsp garlic puree
1tsp ground ginger
1tsp ground coriander
1/4tsp ground black pepper
4tbsp chopped fresh coriander
50g chopped chicken breast
200g canned lentils
100g squash, peeled, chopped into 5 cm (2 inch) pieces and boiled
300g sweet potatoes, peeled, chopped into pieces and boiled
Sweet potatoes are a perfect and healthy addition to curries; your child will definitely enjoy their natural sweetness.
In a non-stick large casserole, place all the ingredients together over medium heat, except the cooked sweet potatoes and squash. Pour 100 ml over the ingredients. Cover with a lid and leave to simmer gently for 30 min, until the chicken and the lentils are fully cooked.
Stir occasionally to make sure the ingredients don’t stick to the pan. You may need to add extra water towards the end of the cooking time, to prevent the curry from becoming too dry.
Once cooked, transfer the preparation along with the cooked sweet potatoes and squash in a food processor and process until you get the right consistency, add water if necessary.