Mild Chickpea & Butternut Squash Curry

Ingredients

• 200 grams Canned Chickpeas
• 200 grams Butternut Squash
• 100 ml Coconut Milk
• 1 small Onion
• 1 clove Garlic
• 0.5 teaspoon Ground Cumin
• 0.25 teaspoon Ground Turmeric
• 0.25 teaspoon Ground Cinnamon
• 1 tablespoon Olive Oil
• 100 ml Water
• 1 tablespoon Lemon Juice

Instructions

1. Heat olive oil in a saucepan over medium heat. Add the onion and cook for 3–4 minutes until soft.
2. Add the garlic, cumin, turmeric, and cinnamon. Stir for 30 seconds until fragrant.
3. Add the cubed butternut squash and stir to coat with the spices. Cook for 2 minutes.
4. Pour in the coconut milk and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the squash is very tender.
5. Add the drained chickpeas. Use a potato masher to roughly mash about half the chickpeas and squash, leaving some texture. Simmer for another 5 minutes.
6. Stir in the lemon juice. The consistency should be thick and scoopable, not runny.
7. Cool to a safe temperature. Serve in a bowl for baby to scoop with hands or a pre-loaded spoon.

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