Sweet Potato Lentil Curry 🍠🥥

Nutritional Benefits

• Red Lentils: Rich in plant protein, iron, and fiber to support muscle development and digestion.
• Sweet Potato: Packed with beta-carotene, vitamin C, and potassium for immune and eye health.
• Onion & Garlic: Immune-boosting and full of flavor without heat.
• Riced Cauliflower: Adds vitamin C, K, and B vitamins for growth and brain development.
• Curry Powder: Gentle warming spices that aid digestion and introduce new flavors.

Serving Suggestions

• Babies: Serve smooth or lightly mashed. Thin with water if needed.
• Toddlers: Serve as-is or over soft rice or quinoa. Great with toast or naan strips.
• Older Kids & Adults: Pair with naan, rice, or cucumber yogurt (raita).
• Make it a Bowl: Top with yogurt, fresh herbs, or a squeeze of lemon.

Ingredients

• 1 cup red lentils
• 1 onion
• 4 garlic cloves
• 1 sweet potato
• 1/2 cup riced cauliflower
• 1 cup crushed tomatoes
• 1 cup full-fat coconut milk
• 2 tsp curry powder
• 2 cups water
• Olive oil, for cooking
• Optional: Salt to taste (omit for younger babies)

Directions

1. Wash and soak red lentils for 15 minutes. Chop sweet potato, onion, garlic, and cauliflower.
2. Heat olive oil in a pot. Add onion, curry powder, and salt. Sauté 4–5 minutes until golden.
3. Add garlic, sweet potato, riced cauliflower, and lentils. Mix well.
4. Add crushed tomatoes, coconut milk, and water. Stir and bring to a boil.
5. Cover and cook on medium heat for 25 minutes, checking halfway for liquid.
6. Blend to desired consistency, leaving some texture if preferred.
7. Serve over rice or with naan and enjoy!