8m +, Egg Free, Gluten Free, Lunchbox Idea, Nut Free, Savory, Uncategorized, Vegetarian

Yummy Lentil,Spinach and Sweet Potato Dhal

  • 8m+
  • Gluten Free
  • Dairy Free
  • Nut Free
  • Vegeterian
  • Freezable

I promised you a delicious lentil dish and here it is! My Yummy Lentil Dhal is great for big and little tums and as with most of my recipes it freezes super well! It makes a fab lunch or meat free dinner with a chappati (my local Emirates Coop does great ones for a dirham a pack….bargain!) 

There is no chilli in this dish, so all the flavour comes from non-heat baring spices (which also have fab health benefits) Lentils are an amazing powerhouse of nutrients, that are super important to growing children such as Iron, Zinc, Folate and Calcium. They really are amazing things.

Ingredients

  • 125g mixed or red lentils
  • 1 small sweet potato
  • 1 handful of frozen spinach
  • 1 small onion roughly chopped
  • 1 clove garlic chopped
  • 2 teaspoons cumin powder
  • 2 teaspoons corriander powder
  • 2 teaspoons tumeric powder
  • 2 tablespoons tomato paste
  • 400ml water

Method

Place a saucepan on a medium heat hob and add a drizzle or oil or smal knob of butter. Cook the onions and garlic for a 2-3 mins until soft but not browned. Add the potato and powdered spices and cook for 2 mins. Pour in the water, and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes until the potato and lentils are soft. Stir ocassionally and add more water if it becomes dry. When cooked add the tomato paste and the spinach, mix for 2 mins until spinach is heated through.

Thats it, ready to eat.

Enjoy

Em xx

7m +, Gluten Free, Nut Free, Savory

Chicken and Veg Curry

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  • 7m +
  • Can be frozen
  • Gluten Free
  • Nut free

Don’t be afraid of giving strong flavours to babies and children, you’ll often be surprised by what they’ll like. This curry is super simple to make and can be vegetarian simply by omitting the chicken. There is no chili, so no heat but there is a ton of flavour from all the spices used. I use minced chicken in this curry, it’s easier to chew when teeth are still lacking. My little monster is good with chunky food now so I leave it unmashed but for early weaners you can simply mash or blend to the texture you’d like. You can use any veg you want so the ones listed below are just to give you an idea. I often change it up depending on what is available in my fridge.

Ingredients:

  • 250g Minced chicken
  • 2 cups of chopped pumpkin and sweet potato
  • 1/2 cup onion
  • 1 clove of garlic
  • 1 cup zucinni
  • 1 cup aubergine
  • 1/2 cup broccoli
  • 1 tin chopped tomatoes
  • 2 tablespoons of plain yogurt
  • 1 teaspoon Gram Marsala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika

 

Method:

Chop all your veg in the chunks about 1cm sq. Steam the pumpkin and sweet potato for 5 minutes to soften. In a large pan or a wok heat 1 tablespoon of oil, I use coconut oil but the chose is yours. Cook the minced chicken and remove from the pan. Add another spoon of oil to the pan and fry the onions and garlic until soft but not browned. Add all the spices, stir and cook for 2 minutes add a couple of spoons of the tinned tomatoes and mix to create a paste. Add the all veggies to the pan including the tomatoes and cook for 10 minutes. Once cooked stir in the chicken and finally the yogurt.

This curry is fab on it’s own, but for older children with bigger appetites you may want to serve it with brown rice, or Indian style breads.

 

Enjoy

Em x