WEANING: Aubergine and Lentil Coconut Curry Recipe with Flatbreads

Prior to starting weaning I would have never imagined we'd be giving Isabella curry - I thought it was a meal for adults to enjoy and far too flavoursome for little taste buds. How wrong was I? Clearly it does need some adapting though; lots of chilli powder probably wouldn't be gratefully received by Isabella!

 

What you'll need:

(Makes 5 baby portions)

1/2 Aubergine, finely diced

1/3rd Can of puy lentils

1/2 Can of coconut milk

1 Red onion, finely chopped

1 tbsp Tomato puree

1/3rd Carton of passata

1 tbsp Olive oil

1 tsp Ground coriander

1/2 tsp Ground cumin

1/2 tsp Turmeric

For the flatbreads

Rest of the can of coconut milk

Plain flour

What to do:

1) Heat the olive oil in a pan over a medium heat. Add the onion and aubergine.

2) Put the lid on the saucepan and cook for 15 minutes, or until the onions are soft.

3) Add the spices, lentils and tomato puree. Fry for 2 minutes.

4) Pour in the passata and coconut milk, mixing well.

5) Simmer for 15 minutes with the lid off, so that the mixture reduces slightly.

6) While it's simmering make the flatbreads - mix the coconut milk with plain flour. You need to create a firm dough, so depending on how much coconut milk you have leftover will depend on how much flour you need. If the dough is really sticky add more flour, if it's too dry and you've run out of coconut milk you can add a bit of water. The dough doesn't need any kneading.

7) Mould the dough into small round discs.

8) Heat a large frying pan over a moderate heat. Add the discs of flatbread dough into the dry pan and cook for a couple of minutes. Once it starts to brown turn it over and cook for a couple of minutes on the other side. You will be able to see the dough going from looking wet to drying out. Repeat until you've run out of dough.

9) Serve the curry with boiled rice and a flatbread.

Were you apprehensive about giving your little one full flavoured meals?

Feel free to leave a comment :)

Helen x