This is something you can introduce to your little grub from a pretty early age; we did from about 7 months old and it was one of his favourite’s. When some of my dishes didn’t make it past two or three mouthfuls, I’d try this and it’d all be gone! Yes, we had those frustrating days too.
I particularly loved giving him this one as I knew he was getting a great source of vegetarian protein with the lentils, he was getting some good fats with the coconut cream and of course all the greens in the world with the spinach I add in.
This is a slight adaptation of a recipe from Detox Insta which is a great website for inspiration. I removed some of the spices, especially when making this for the first time, but now I’d use them all as it’s not really a hot curry.
It’s suitable for freezing and defrosts well, making it even better! If you’ve got a little grub, puree the curry, if you’ve got an older one, you could just mash it up a bit at the end before serving. I never bothered with the rice when he was little; it’s just as good on its own and is a bit like a soup really. However, if I’m making it for all of us I’ll serve over some brown rice or quinoa if we’ve got it.
Give this one a go and let me know what you think!
- 1 ½ tbsp oil
- 1 small onion, chopped finely
- 1 cup dried red lentils
- 1 large kumara
- 1 large carrot
- ½ tsp ground turmeric
- 1 tbsp mild curry powder (omit if serving to young babies)
- 3 ½ cups water (or vegetable stock)
- 3 large handfuls of baby spinach
- ½ cup coconut cream
- Heat oil in a large pot over medium heat and sauté the onion until it’s golden. Add the lentils, kumara, carrot and spices and stir to combine everything
- Add the water or stock and bring to a boil. Reduce heat and simmer for 25 minutes or until the kumara and lentils are soft.
- At the 20-minute mark, stir through your spinach and simmer for 5 minutes.
- Once everything is soft, stir in ½ cup of coconut cream.