Both kids used to absolutely love curry but I’ve somehow got out of the habit of making it for them. Which is a real shame because they are an absolutely fantastic way to get lots of vegetables onto their plates, and hopefully into their tummies!
When Miss R was a baby she absolutely loved dahl on toast. And Mr R’s favourite dish for a while was the Annabel Karmel cheesy lentils recipe. Yet now, lentils are not very popular.
This dish however, proved to be an exception. They turned their noses up at it at first glance but hunger and the promise of a star on their “new foods” reward charts saved the day and the mild coconut flavour won them over. And with the addition of a bit of chilli us grown ups really enjoyed it too. It’s not often that we find a dish that everyone in this household likes!
2 tbsp sunflower oil
1 tbsp cumin seeds
1 onion, finely chopped
1 clove of garlic, finely chopped
1 thumb-sized piece of ginger, peeled and finely chopped
1 tsp turmeric
1 tsp ground coriander
700g sweet potatoes, peeled and diced
100g sweetcorn, fresh, frozen or tinned are all fine
1 x 400ml tin of coconut milk
250g red lentils
Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and fry for a minute or two until starting to brown. Stir in the onion and continue cooking, stirring often, until almost softened. Add the garlic, ginger, turmeric and ground coriander and cook for a further minute.
Stir in the sweet potatoes and mix well, ensuring that the spicy onion mix covers them well. Add the rest of the ingredients, bring to the boil then reduce to a low heat, cover and simmer for 20-30 minutes until the lentils and sweet potatoes are cooked through. Stir occasionally and add more water if it’s starting to look dry.