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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

Charlotte Stirling-Reed


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.

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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
To serve:
cooked basmati rice
dairy-free or natural yoghurt
lime wedges


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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From the book: How to Feed Your Family

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