Veg & Lentil Curry with Turmeric Rice

To make the korma paste, blitz all the ingredients together in a small blender to form a smooth paste. Alternatively, use a low salt shop bought korma paste (you may wish to reduce the amount used as shop bought pastes may be stronger in spices).

Heat the oil in a pan then add the diced onion and cook over a medium heat until the onion is softened and translucent

Add the korma paste, tomato purée and chopped tomatoes and fry for about 5 minutes to cook out the spices

Add the garlic, ginger, sweet potato, red pepper, cauliflower and mango and cook for 5 minutes

Add the lentils and water and simmer for around 25-30 minutes until the lentils and vegetables are cooked and quite soft. Add the coconut milk, lemon juice and chopped coriander and stir through

Meanwhile, rinse the Basmati rice in cold water. Bring the 1.5L water to the boil and add the turmeric. Add the Basmati rice and cook at a simmer until the rice is cooked (about 15 minutes). Add the peas and bring back to the boil to heat them through before draining the rice

Allow the rice and dhal to cool slightly, before serving on your little one’s favourite plate or bowl. For bigger appetites, add some cucumber sticks and naan on the side for dipping

Any remaining veg & lentil curry sauce can be cooled and kept refrigerated for up to 3 days or frozen in individual portions and kept for up to 1 month. If any remaining rice is to be kept for the next day, it must be rinsed under cold water to cool it quickly, then stored in the fridge and used within 24 hours