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For Aisha – Recipes for the Family

For Aisha – Recipes for the Family

Since little Piglet has got older, she does tend to eat family meals and it is reasonably easier to cook for her. However, when she was younger it was great if we could adapt one of her recipes for the whole family to eat.


They need to be mild tasting, low salt and full of healthy goodness when in the midst of those early weaning days and recipes by For Aisha do all three of those things.

In our house hubby tends to do all of the cooking but today, I decided to take over and cook one of their recipes for an Indian Chicken and Sweet Potato Curry that we were sent. Sweet potato provides a soft texture and sweeter flavour, so we knew the youngest would enjoy and we love a curry!

You can see the original recipe below.

Authentic Indian Chicken Sweet Potato Curry

Sweet potatoes are a perfect and healthy addition to curries; your child will definitely enjoy their natural sweetness.


Prep time: 20 min
Cooking time: 30 min
Makes 5 portions

  • 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


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.

Cooking The Meal

I did make a couple of amendments; we didn’t have any squash and we used red lentils, dry not from a pack. Plus we bumped up the spices a little too.

It was an easy recipe to follow (even for me) and it didn’t take too long to prep and cook.


We served it with green beans and Naan bread. Went down really well apart from our baby girl, who is a fab eater, was poorly and didn’t want any tea. Completely typical!

It was a lovely smooth texture and full of flavour; quite different for us and fab, as I have been saying we need to eat more lentils. It was packed with protein, fibre and three different veggies, as we had green beans.

Hubby and I really enjoyed it and we will definitely have it again and hope the baby is feeling better.

chicken and sweet potato curry

Disclosure – this is a collaborative post.