This recipe is a real storecupboard staple – the sort of curry you can knock out when there’s barely anything in the cupboard. Add frozen spinach if you have it, and it’s a lovely balanced dinner – this was one of Alba’s favourite meals as a 6–12-month-old. We’d happily polish off half of it, while I’d lightly blitz the other half with freshly cooked rice, serve her a minute portion, then freeze the rest in tiny Tupperware boxes. Add in any extra veg if you have it in – mushrooms and peppers work well fried off with the onions.