Monday, 3 February 2014

Veg Rich Toddler & Kids Curry

My kids are slowly venturing onto 'normal' curries, but this was one of my starter curries when they were younger and that I return to every now and then as comfort food for them.

It's high calorie (kids need calories!), high protein, and sweetened with pureed veg and my secret ingredient, apricot jam!

Makes 6 kid sized portions

500g mince (lamb, chicken, or turkey I think are best)
1 medium carrot or sweet potato
1 onion
1/4 jar Curry Paste - I use Pataks Rogon Josh, Jalfrezi, Korma.  If you can't get these use 1-2tsp garam masala spice mix instead
1 tin chopped tomatoes, liquidised
oil for frying
1 tbsp apricot jam (optional)
50ml cream (for extra calories - optional)


Peel and roughly chop the carrot or sweet potato (you are going to liquidise them later) and boil in small pan for 5-10 minutes.  Drain and keep the cooking liquid.

Whilst the carrots are cooking, peel and finely chop the onion.  You can do this in a mini food processor if you are worried your kids might identify it in the curry. As the onion starts to soften add the curry paste.  If you are starting your kids off on curry try a heaped dessertspoonful to start.  If you're using garam masala instead, add this to the onions and stir around for a minute or two making sure it doesn't burn.

Add the liquidised tomatoes.  Puree the carrots with a can of tap water and add these, together with the lamb to the pan. Bring the sauce to the boil whilst breaking up the mince.  By adding it with the liquid I find it breaks up better than if I fry it first.  Simmer for 20 minutes to reduce and thicken to a suitable curry sauce consistency.  Add the jam right at the end, and cream if using.

Serve with half a mug of basmati rice (serve 3 kids) boiled for 10 minutes in fast boiling salted water which makes it melt in the mouth for my fussier diners.

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