Ingredients2 red onions
1 clove of garlic
1 half thumb of fresh ginger
1 red chili
1 tsp Cumin
1 tsp Coriander
1 tsp Ground Turmeric
Cardamom seeds from 2 pods.
1kg Sweet Potatoes, peeled and chopped into cubes
1lt Veg Stock (stir in 1 tbsp of Tamarind paste once ready to add to the pan)
2 Cans of Chickpeas
1 Packet of Spinach
A handful of coriander leaves, chopped
Handy HintDouble the spice and ad a pinch of chilli flakes if your baby is ok with spice.
MethodChop or whizz the first four ingredients coarsely.
Heat a little oil in a deep frying pan, add the chopped ingredients and soften for about five minutes.
Add the spices and stir to combine.
Add the potatoes and chickpeas and stir to coat them with the spice mix.
Add the stock, bring to the boil and then simmer with the lid nearly on for about 25 - 30 minutes until the potatoes are soft.
Stir in the spinach and simmer for a further 5 minutes.
Serve with rice, naan or pitta and with the coriander sprinkled over.
This is the recipe for four very generous servings and can easily stretch to six. It could easily take double the spice and hotter chilies. Originally it had some coconut milk in it but I removed this for the baby as it has a few E numbers (if you want to add it back in, replace 250ml of the stock with coconut milk).