This recipe originated from my lovely friend Amy Restoring Roots Nutrition. I made a small adjustment to the veg, where I actually pureed some of the veg to hide on the children. Sssshhh don’t tell! I still left some ‘lumpy bits’ of the veg in there so that they can see what they are eating, but if they pick some out, I know the pureed ones have gone unnoticed into their tummies! If vegetable consumption isn’t an issue for your children I recommend leaving them lumpy through the curry.
For the super tasty original recipe from Amy click here (Restoring Roots Nutrition with Amy
Otherwise follow instructions below for my slightly experimental variation!
What you need:
- 2 cloves of garlic
- 1 Can Full Fat Coconut Milk
- 200 mil chicken stock
- 1 can chick peas (drained)
- 1 Pepper
- 1 Onion
- 1 Large carrot
- 1/2 Butternut Squash or 1 Sweet Potato
- Small head of Broccoli
- Handful Green Beans
- 1 Courgette
- 1tbsp fresh ginger
- 1tbsp fresh or ground turmeric
- 1tbsp Garam masala
- 1tbsp paprika
- 1/2 tbsp cayenne pepper
- 1/2 tbsp cumin
- 1/2 tbsp chillies – fresh or flakes
- 1tbsp black pepper.
Personally I added 1/2 – 1 level tablespoon of each spice in my variation due to the addition of chicken stock.
Pop all the spices into a blender with the coconut milk. blitz into a smooth paste.
Thinly slice your courgette and butternut squash and fry of in pan to soften. Pop them into blender with the chicken stock and blitz until smooth, then add to your curry paste.
Fry off diced onion, red pepper, green beans and broccoli.
Once softened add the paste and leave to simmer under low heat. Stir occasionally until all vegetables are softened.
I keep a lid on the pot to retain the steam to help cook the veg quicker and prevent too much evaporation. I prefer a runnier sauce.
I used Chick peas instead of meat here, but you can add meat of choice if preferred.