Cover All Curry

by Charlotte Stirling-Reed from How to Feed Your Family

Simple, delicious and easily adaptable, this cover all curry from Charlotte Stirling-Reed is ideal for easy weeknight meals.

From the book

How to Feed Your Family

Charlotte Stirling-Reed

How to Feed Your Family

Delicious, balanced recipes the whole family will enjoy.

Tips for reducing food waste, cooking on a budget, and menu planning.

From easy breakfasts and speedy suppers to healthy desserts and snacks.

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Introduction

Curries are a go-to for many families, but can be tricky if your kids aren’t familiar with hotter, 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! You can easily vary the veggies, of course. This one was a winner with Raffy and has become a firm favourite.

Ingredients

	To serve:
1 tbsp	vegetable oil
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 ½tsp 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	chickpeas, drained
100g	mangetout, roughly chopped into thirds
250ml	hot water
	cooked basmati rice
	dairy-free or natural yoghurt
	lime wedges

Method

Prep time: 10 minutes
Cook time: 25-30 minutes

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.

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

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).

Add the mangetout for the final 5 minutes.

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/mash the chickpeas and veggies really well for toddlers. You also might want to go easier with the curry powder.

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Latest ebook deal

How to Feed Your Family

Charlotte Stirling Reed brings her trademark approach of practical support and nurturing advice to help you manage the often-challenging task of feeding the whole family. After the initial weaning stage, it can be all too easy to fall back into old patterns, and if you’re feeding a baby alongside older children, it’s sometimes hard to know where to begin. Helping your whole family to eat well and follow a healthy diet can seem unachievable, especially when you consider that many of us are juggling work lives, food budgets, family schedules and routines, and different food preferences.

Available to download for 99p for a limited time. UK customers only.