What do you find is the biggest challenge in growing happy, healthy eaters? 

I find the biggest challenge in growing happy, healthy eaters is their dislikes! Having 4 kids with different dislikes makes it tricky! There’s nearly always something that one of them won’t like in what I offer. Another challenge is the fact that I’m not a fan of cooking! When I win the lotto, I’m getting myself a chef! 

What’s the one thing you find works with your family to help with this challenge? 

The one thing that really helps, and I’ve only realised it in the last couple of years, is involving them in the cooking. They love to help making dinner and definitely try more foods than they normally would when they’ve been involved in preparing and making it. 

During the lockdowns, the 3 girls have been making dinner themselves one day a week (my eldest is 20 so she helps the other two who are 8 & 10!) and they have been eating onions which the younger two have always refused before now. I used to blend any sauces so there are no onion bits! And it’s a day off for me and my husband, Will!! 

Easy Sweet Potato Curry (One Pot)

It’s easy to make, delicious and healthy

Ingredients

• 2 tablespoons coconut oil

• 1 red onion finely diced 

• 400g fresh tomatoes diced (I use tinned!) 

• 1/2 teaspoon sea salt 

• 3 garlic cloves minced

• 1 ½ tablespoons garam masala

• 1 teaspoon curry powder

• 1/2 tablespoon paprika

• 1/4 teaspoon cumin

• 1 cup cooked chickpeas

• 450g sweet potatoes peeled and cubed into similar size pieces

•  383g can coconut milk

• juice of 1 small lime

(The original recipe has black pepper and spinach, I leave them out as the kids won’t eat the spinach and I don’t like pepper!!) 

Method:

1. In a pot over medium-high heat, add the coconut oil.
2. Add in the onions and tomatoes. Grind some sea salt over the mixture and stir together. 
3. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, for about 10 minutes.
4. Add in the chickpeas and the sweet potatoes, stirring to combine. Add in the garlic, garam masala, curry powder, paprika and cumin. Stir for about 30 seconds in the heat, until the spices become fragrant.
5. Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce to medium-low heat so the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are tender.
6. Squeeze the lime lightly over the top of the curry stirring to combine. 
7. Remove the curry from the heat. 
8. Taste the curry and season with more salt and pepper to taste. 
9. Serve with your choice of rice, quinoa or with naan. We have ours on organic basmati. Enjoy. 

Find out more about Ann at  www.Anniepooh.ie or on Instagram @ecoanniepooh