I used my Spice Kitchen Mexican Baby Spice Blend for this meal. The blends don't include any chilli or hot spices so feel free to leave the chilli powder out of this recipe, depending on your families tastes.
Serves 2 and 1 child's portion
1 aubergine cut into cubes
1 red pepper
3 cloves of garlic
1/2 tbs Spice Kitchen Mexican Baby Spice
1/2 tsp chilli powder
1 tsp cumin
1 tsp tumeric
1 bunch fresh coriander
1 tin of chopped tomatoes
50g red lentil dried and rinsed with water
1 tin of mixed beans
1 tbs vegetable oil
200ml vegetable stock
Heat the oil in a large pan then add the onions to soften.
Once the onions have become translucent add the aubergine and red peppers
Once they have started to soften add the tinned tomatoes, herbs and spices
Separate the coriander leaves from the stalks and dice the stalks and add to the mixture. Leave the leaves to one side
Bring to the boil and taste the sauce, at this point you can add more spices to your taste
Add the lentils to the mixture, place a lid over the pan and set to a low heat. Cook for 20 minutes, stirring frequently
Remove the lid and add the mixed beans, leave to simmer for another 5 minutes, then stir in most of the coriander leaves, leaving a few to garnish
Serve with Greek yoghurt, coriander leaves, spring onion and fresh chilies for adults and sweet peppers for children
@themummydiet_ has tonnes of beautiful recipes for the whole family to enjoy, we highly recommend visiting Beth's page!
I love the Caribbean, the people, the islands, the diverse cultures and most importantly... the food.
I have been so excited to try out the Caribbean Baby Spice- it's perfect for my little one as it contains no salt or hot chilli, so the whole family could enjoy a little piece of Caribbean flavour until we are able to take him there for the first time.