Butternut + Chickpea Curry
Meals
this super scrummy curry is packed with veggies!
With a tasty twist of coriander!
Makes
4Prep
10Cook
10
Ingredients
- 10ml olive oil
- 1.5 tsp mild curry powder or garam masala
- half a small onion, finely chopped
- 200g tinned tomatoes
- half a tin of drained chickpeas
- 1/2 butternut squash, chopped
Method
- Heat the oil and add the spices, cooking them for a minute before adding the chopped onion
- Once browned, add the tomatoes + cook until the sauce reduces and thickens.
- Add the chickpeas and butternut squash chunks.
- Blend down to little one’s usual texture.
- Serve to your little one with pitta fingers
- Sprinkle with coriander to finish.
swap this for that
Why not swap the pitta fingers for soft-cooked pasta pieces?
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