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Chickpeas are packed with nutrients and are a great source of protein, folate and iron for your baby!

This tasty curry is full of veggie-goodness and flavourful spices - it is sure to excite budding foodies! Why not experiment with additional veggies or swap the sweet potato for squash to make this go-to weaning recipe a firm favourite? 
 

1tbsp cooking oil

1 onion, finely chopped

1 carrot, peeled and grated

1tbsp mild curry powder

1tsp smoked paprika

1tsp ground cumin 

2 x 400g cans of chickpeas, drained 

250g sweet potato, cut into 1cm cubes

400g can of chopped tomatoes 

500ml low-salt vegetable stock

  1. Heat the oil in a large saucepan before frying the onion and carrot for around 5 minutes over a medium heat.
  2. Add the spices and chickpeas to the pan, stirring until combined.
  3. Add the sweet potato and cook for a couple of minutes before adding the tomatoes and stock. Bring to the boil and then reduce to a simmer.
  4. Simmer your curry for around 30 minutes until the potato is cooked through and the sauce has thickened.
  5. If your baby requires a smoother consistency, blend before serving.
     
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