Baby Lentil Coconut Curry
Lentils are a great source of protein ~ don't be intimidated by cooking with them, you will be amazed at how easy this recipe is. Red lentils cook quickly and they have a lovely soft consistency when cooked. They are inexpensive and a great store-cupboard standby. Parents can also enjoy this as a hearty soup.
Pulses can be a bit harder to digest and cause abdominal discomfort for babies. Serve small portions to begin with and note any reactions, or discomfort from your baby. However, this is a nutrient dense vegetarian dish, loaded with plant proteins.
Recommended from 6 ½ - 7 months + (depending on when you started weaning)
Prep 10 mins & cooking 25 mins
Suitable for freezing (freezes really well)
Ingredients - small batch
1 tablespoon olive oil
1 small onion, peeled and finely chopped
1/2 teaspoon mild curry powder
200g sweet potato, peeled and diced
40g red lentils, rinsed in cold running water
300ml water
100ml light coconut milk
Ingredients - larger batch
2 tablespoon olive oil
2 small onion, peeled and finely chopped
1 teaspoon mild curry powder
400g sweet potato, peeled and diced
80g red lentils, rinsed in cold running water
600ml water
200ml light coconut milk
Gently sauté the onion in the oil, for 5-10 minutes, until softened. Add the curry powder and cook out for 1-2 minutes, stirring continuously. Next add the sweet potato, red lentils, light coconut milk and water.
Simmer on a low-medium heat, until the sweet potato is completely cooked through and the lentils have broken down into a lovely soft consistency; this should take around 25-30 minutes. Serve as it is, with a spoon of natural yoghurt.
For babies you can blitz the curry using a hand blender, until smooth, or for later stage weaning lightly mash, for a chunky texture.