Cover All Curry
Simple, delicious and easily adaptable, this cover all curry from Charlotte Stirling-Reed is ideal for easy weeknight meals.
From the book
How to Feed Your Family
Delicious, balanced recipes the whole family will enjoy.
Tips for reducing food waste, cooking on a budget, and menu planning.
From easy breakfasts and speedy suppers to healthy desserts and snacks.
Introduction
Curries are a go-to for many families, but can be tricky if your kids aren’t familiar with hotter, spicier flavours. This curry is a perfect ease-in – it’s easy to adapt the heat (if you want more spice, add more), but it’s also simple, has a lovely flavour and contains veggies that children usually love! You can easily vary the veggies, of course. This one was a winner with Raffy and has become a firm favourite.
Ingredients
| 1 tbsp | vegetable oil |
| 1 | white onion, peeled and thinly sliced |
| 2 | garlic cloves, peeled and finely chopped or crushed |
| handful of | coriander, stalks finely chopped and leaves reserved for the top or ½tsp dried coriander |
| 1 | carrot, peeled and cut into thin rounds |
| 300g | butternut squash, peeled, deseeded and cut into 2cm chunks |
| ½-1 tbsp | mild curry powder |
| 400ml tin | chickpeas, drained |
| 100g | mangetout, roughly chopped into thirds |
| 250ml | hot water |
| To serve: | |
|---|---|
| cooked basmati rice | |
| dairy-free or natural yoghurt | |
| lime wedges |
Method
Prep time: 10 minutes
Cook time: 25-30 minutes
Heat the oil in a large frying pan (or wok) over a medium heat, add the onion, garlic, coriander stalks (no tops) and carrot. Cook for 5 minutes, stirring occasionally.
Add the butternut squash and mild curry powder and cook, stirring, for another 5 minutes.
Add the coconut milk, 200ml of hot water and the chickpeas and cook for 15-20 minutes (until the squash is soft and the sauce reduces a little).
Add the mangetout for the final 5 minutes.
Serve with rice, yoghurt dolloped on top and the picked coriander leaves (if you fancy) and a squeeze of lime.
For babies and young children: Blend the sauce with the veggies in a separate bowl, or just make sure you chop/mash the chickpeas and veggies really well for toddlers. You also might want to go easier with the curry powder.
