Lentil and chicken curry recipe
Food for babies aged 9-12 months from Annabel Karmel. Makes four to six portions.
Ingredients
- 2 tsp olive oil
- 0.5 onion, diced
- 1 clove garlic, crushed
- 2 tsp mild curry paste
- 20 g red lentils
- 1 x 400g can chopped tomatoes
- 100 g chicken stock
- 75 g butternut squash, diced
- 1 chicken breast, diced
- 0.5 tsp mango chutney
- 2 tsp olive oil
- 0.5 onion, diced
- 1 clove garlic, crushed
- 2 tsp mild curry paste
- 0.7 oz red lentils
- 1 x 400g can chopped tomatoes
- 3.5 oz chicken stock
- 2.6 oz butternut squash, diced
- 1 chicken breast, diced
- 0.5 tsp mango chutney
- 2 tsp olive oil
- 0.5 onion, diced
- 1 clove garlic, crushed
- 2 tsp mild curry paste
- 0.7 oz red lentils
- 1 x 400g can chopped tomatoes
- 3.5 oz chicken stock
- 2.6 oz butternut squash, diced
- 1 chicken breast, diced
- 0.5 tsp mango chutney
Details
- Cuisine: British
- Recipe Type: Baby food
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Heat the oil in a saucepan.
- Add the onion and garlic and fry for 2 minutes.
- Add the tomato paste and lentils, then blend in the tomatoes.
- Cover with a lid and simmer for 10 minutes.
- Add the chicken stock, squash, chicken and mango chutney and simmer for another 10 minutes until tender.
Download Annabel’s Essential Guide to Feeding Your Baby & Toddler from the App Store to access more than 200 delicious recipes, or visit www.annabelkarmel.com
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