A chopping board with ingredients for spinach, sweet potato & yellow split pea purée

Weaning recipe: Spinach, sweet potato & yellow split pea purée

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Prep: 5 mins Cook: 45 mins

Easy

Makes about 500g

Make this weaning purée with sweet potato, spinach and split peas before transitioning baby to solids. It has a bit of texture and the option of subtle spice

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per 2 tbsp

  • kcal39
  • fat0.5g
  • saturates0.2g
  • carbs6g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.03g
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Ingredients

  • 1 sweet potato
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ¼ tsp garam masala (optional)
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ½ bag baby leaf spinach (40 or 50g), thoroughly washed
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 150g yellow split peas, thoroughly rinsed
  • 1-2 tbsp yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

  1. Heat the oven to 200C/180C fan/gas 6. Put the potato on a baking tray and roast in the oven for around 45 mins or until a knife easily inserts into the flesh.

  2. Meanwhile, heat the butter in a saucepan, add the garam masala, if using, and cook for 1 min. Stir in the spinach and cook for 1-2 mins until wilted. Remove from the saucepan. Add the split peas to the pan, then pour in enough water to cover.

  3. Bring to the boil, cook for 10 mins, then turn down the heat and simmer for another 20-30 mins until tender.

  4. Drain, then transfer to a food processor along with the spinach and yogurt. Once the potato is cooked. Cut in half and scoop out the flesh. Add to the food processor. Pulse to combine. Serve one portion and divide the rest between small containers and freeze.

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