Cover All Curry Recipe

Charlotte says: "Curries are a go-to for many families, but it can be tricky when your kids aren't familiar with hotter, or spicier flavours. This curry is a perfect ease-in – it's easy to adapt the heat (if you want more spice, add more), but it's also simple, has a lovely flavour and contains veggies that children usually love!"

Serves:

Hands-on time:

10 minutes

Cook time:

25-30 minutes

Ingredients

1 tbsp vegetable oil
200ml hot water
1 white onion, peeled and thinly sliced
2 garlic cloves, peeled and finely chopped or crushed
Handful of coriander, stalks finely chopped and leaves reserved for the top, or ½ tbsp dried coriander
1 carrot, peeled and cut into thin rounds
300g butternut squash, peeled, deseeded and cut into 2cm chunks
½-1 tbsp mild curry powder
400ml tin coconut milk
400g tin chickpeas, drained
100g mangetout, roughly chopped into thirds

To serve

Cooked basmati rice
Natural yoghurt or dairy-free alternative
Lime wedges

Method

1. Heat the oil in a large frying pan (or wok) over a medium heat, add the onion, garlic, coriander stalks (no tops) and carrot. Cook for 5 minutes, stirring occasionally.

2. Add the butternut squash and mild curry powder and cook, stirring, for another 5 minutes.

3. Add the coconut milk, 200ml of hot water and the chickpeas and cook for 15–20 minutes (until the squash is soft and the sauce reduces a little).

4. Add the mangetout for the final 5 minutes.

5. Serve with rice, yoghurt dolloped on top and the picked coriander leaves (if you fancy) and a squeeze of lime.

For babies and young children: Blend the sauce with the veggies in a separate bowl, or just make sure you chop those veggies really well for toddlers. You also might want to go a bit easier with the curry powder.

Extracted from How to Feed Your Family by Charlotte Stirling-Reed (£18.99, Ebury Press)

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