My kids love this curry! I make a double batch of this every 6 weeks or so as it's a super healthy easy meal to pull out the freezer. My son first had this at his first nursery (when he was dairy intolerant) and when he left I requested the recipe and have added extra vegetables to make it as healthy as possible over time....please forgive the vague recipe as I make this up pretty much as I go along normally!


2 medium sweet potato cut into approx. 2cm chunks

A bit less by weight of butternut squash cut into approx. 2cm chunks

1 medium onion finely chopped

2 large carrots chopped into small pieces

Around 200ml Coconut milk

1 level tsp mild curry powder, 1 level tsp Garam Masala, ½ level tsp ground cumin

200-250g Cooked Chicken, chopped into small pieces*

150-200ml Chicken stock

1 tbsp olive oil

In a large non-stick pan fry off the onion and carrots in olive oil until soft, add the spices and stir in. heat for a couple of minutes. Add most of the coconut milk and simmer gently for 10 minutes.

In a separate pan steam the Sweet potato and butternut squash until soft and then mash them together. Keep the liquid from the steamer for later.

Add the mash to the other pan and mix together.

Add the chicken stock to the pan to loosen the mixture and mix in (if using a stock cube use the steamer water to make up the stock). If using fresh chicken juices, add these whilst it’s still hot to avoid any multiple re-heating issues. This is a good point to taste the curry and decide if you would like to add more spices. Simmer for a further 15-20 minutes or until the carrot pieces are soft. if the mixture needs to thicken, keep the lid off.

Cool the curry as quickly as you can by sitting the pan in cold water. Once cooled enough divide into portions in freezer bags or Tupperware style containers. Once room temperature, add the chopped pre-cooked chicken to each portion and mix in.

*you can of course cook the chicken with the curry rather than using separately cooked chicken but I love how tender chicken is when roasted. Fry the raw chicken off at the start and then continue with the below instructions.

If I don't have much leftover chicken I will often add some lentils to the curry to add extra protein.Ensure that these are cooked well in the mixture.



December 21, 2015 — Suzanne Moore

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