Recipe by BBC Good Food

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Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

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Ingredients

• 1 tbsp sunflower oil
• 2 tsp mild curry paste
• 2 boneless skinless chicken breasts (large, cut into bite-size pieces)
• 2 sweet potatoes (medium-sized, peeled and cut into bite-size pieces)
• 4 tbsp red split lentils
• 300 ml chicken stock
• 400 ml coconut milk (can)
• 175 g frozen peas

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Method

1. Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
2. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

View the recipe instructions at BBC Good Food