Whizz, chop or mash to the required consistency for relevant weaning stage
2 tbsp olive oil
3 garlic cloves, crushed
1/2 thumb size piece ginger, peeled & finely chopped
1 tsp cumin
1 tsp paprika
1/2 tsp mild curry powder
1/2 tsp tumeric
1 carrot, peeled & finely diced
250g butternut squash, peeled & finely diced
200g red split lentils, rinsed
100g green lentils, rinsed
100g spinach, fresh or frozen
2 tins coconut milk
2 cups basmati rice
freshly chopped coriander
1. Heat the oil in a medium sized saucepan over a medium heat. Add the garlic and ginger and cook for a few minutes. Stir in the spices and cook for 1 minute until fragrant.
2. Add the carrot and butternut squash and cook for 4-5 minutes.
3. Add in the lentils, spinach and coconut milk. Bring to the boil and then reduce to cook on a low heat for 30 minutes with the lid off. Stir every few minutes to make sure the lentils don't stick. Then place the lid on for the final 30 mins of cooking.