2020-06-01_Mother_&_Baby

motherandbaby.co.uk | June 2020 | 99

Prep: 10 minutes

Cook: 25 minutes
Makes: 4 portions

Directions
1 Heat the oil in a saucepan. Add the
onion, red pepper, apple, squash and

carrot. Fry for 3 to 4 minutes. Add the

ginger, curry powder and chicken, and stir

over the heat.

2 Add the coconut milk, cover, and

simmer for 15 minutes.

3 Add the peas and cook for another

3 minutes. Blend to the desired

consistency for your baby.

Chicken curry purée

With poultry,

use the darker meat such as

the thigh or leg meat, as those

nice brown bits are slightly

higher in iron.

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SUITABLE

FROM

6 MONTHS

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Ingredients
● 1 tbsp oil (vegetable, rapeseed,
or olive)
● 1 onion, chopped
● 30g red pepper, diced
● 30g apple, diced
● 150g butternut squash, peeled
and diced
● 150g carrot, peeled and diced
● 1 tsp ginger, grated
● 150g chicken thigh, diced
● ¼ tsp curry powder
● 200ml coconut milk
● 50g peas