The team at For Aisha baby and toddler foods asked if I’d like to make one of their meals from scratch. I’m always up for a challenge and, when it comes to baby food, eager to see what’s in baby foods. I love to make new foods, try new tastes and we are eager that both H and B, quickly eat the same food as us. Ok, that might be me being a bit lazy in the food department but seriously the sooner I can cook just one meal every night the better. Anyway, For Aisha foods are full of flavours and much more like our foods than many baby foods.
We love curry and both B and H love baby and toddler curry’s too, so the Authentic Chicken and Sweet Potato curry was a clear winner. when choosing which recipe to make. To be fair, all of the recipes sounded delicious and every single For Aisha meal that B has tried we have loved. The dishes are exotic and full of flavour to help develop little ones’ taste buds. They’re also made with only natural ingredients so that’s obviously a winner too.
As with most baby food brands, For Aisha, make baby foods in pouches and also in trays for all ages from 6 months plus.
This curry is a tray meal for ages 10 months+ and, like all For Aisha meals, made with natural ingredients, dairy free and halal.
We were also sent some meals to try and you just need to watch this video of the girls’ first tastes. It was of course meant to be B’s first taste, but H just saw it and grabbed a spoon as I popped some in a bowl for B. You HAVE to watch to the end for the cutest ending!
A For Aisha weaning recipe for the whole family:
Authentic Indian Chicken & Sweet Potato Curry
Prep time: 20 min
Cooking time: 30 min
Makes 5 portions
Ingredients
– 150 gr onions, chopped
– 1 teaspoon garlic puree
– 1 teaspoon ground ginger
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1/4 ground black pepper
– 4 tablespoons chopped fresh coriander
– 50 gr chopped chicken breast
– 200 gr canned lentils
– 100 gr squash, peeled, chopped in 5 cm (2 inch) pieces and boiled
– 300 gr sweet potatoes, peeled, chopped in pieces and boiled
Method
In a non-stick large casserole, place all the ingredients together over medium heat, except the cooked sweet potatoes and squash.
Pour 100 ml over the ingredients.
Cover with a lid and leave to simmer gently for 30 min, until the chicken and the lentils are fully cooked.
Stir occasionally to make sure the ingredients don’t stick to the pan.
You may need to add extra water towards the end of the cooking time, to prevent the curry from becoming too dry.
Once cooked, transfer the preparation along with the cooked sweet potatoes and squash in a food processor and process until you get the right consistency, add water if necessary. I needed to add quite a bit of water at this stage.
I have to add that I actually cooked this for just turned one, B and 3.5 year old H to enjoy. However, it really was delicious, so hubby and I ate the rest for our dinner too. If you’re in any doubt about giving little ones such flavoursome food… you just have to check out H stealing B’s dinner in the video.
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