It's vegetable and coconut korma but i'm sure you can add chicken etc and adapt the quantity to suit you.
1tsp olive oil, half a small onion chopped, 1 small carrot, peeled and diced, pinch each of ground ginger, cumin, coriander and turmeric, 2 tsp tomato puree, 1 small potato, peeled and finely diced, 1 tbsp beans such as haricot or butter beans, tinned or boiled, 2 tsp desiccated coconut, 90ml (3fl oz) water.
Heat the oil in a small pan over medium heat. Lightly fry the onion and carrot until soft, about 5 minutes.
Add the spices and tomato puree and heat for 3 minutes, stirring continuosly. Put half of the mixture in a bowl and set to one side.
Add the potato, beans, coconut and water to the pan. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes.
Puree roughly or mash. Mix in the reserved vegetables, adding extra water if a thinner consistancy is preferred.
It says its a good source of iron and magnesium and will keep for 24hrs in the fridge or 4 weeks in the freezer.