Lentil squash curry with Aptamil Pepti

1 tablespoon vegetable oil
1 clove garlic, finely chopped
1 small onion, finely chopped
Fingernail size piece of ginger, peeled and finely grated
1/3 of a butternut squash, peeled and chopped into chunks
1 thin slice (approx. 2 teaspoons) of creamed coconut
85g dried red lentils
1 teaspoon mild curry powder*
1 low salt stock cube*
500ml Aptamil Pepti 1 or Aptamil Pepti 2
Handful of baby spinach chopped
2 teaspoons finely chopped
Coriander (optional)

*To make this wheat-free/gluten-free check your stock cube and curry powder are labelled gluten-free.

Allergy information: EF, NF, SF, WF*, GF*, WCMPF. Offer at the texture your infant can manage.

1. Heat oil in a large pan, add the garlic, onion, and ginger and fry gently for about 5 minutes until softened and lightly golden.
2. Add the butternut squash chunks, coconut, lentils, and curry powder. Cook for a further 2 minutes.
3. Prepare the formula as per instruction on pack. Dissolve the stock cube in the hot formula and add to the pan. Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 25–30 minutes until the lentils are tender.
4. Add chopped spinach and coriander, if using and cook briefly to wilt the spinach.
5. Serve with rice, quinoa or wraps.