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Coconut curry

Submitted by MFM reader Heather Binns

coconut-curry_21101
  • 200g chicken pieces
  • 1 clove garlic
  • 400g tin of chick peas
  • 400g tin of coconut milk
  • 1tsp cumin
  • 1tsp garam masala
  • 500g assorted vegetables such as potatoes, cauliflower, mushrooms, onion, green beans, butternut squash
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Method

  • Step 1

    Fry chicken in a little oil for around six minutes, until cooked.

  • Step 2

    Add garlic and vegetables and cook for a few more minutes to soften.

  • Step 3

    Add spices, chick peas and coconut milk.

  • Step 4

    Cover and cook for approximately 30 minutes, until vegetables are tender.

  • Step 5

    Serve with boiled rice

  • Suitable for freezing. Suitable from eight months, pureed.
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