Baby-friendly Potato, Spinach and Pea Curry with Chapatis

Chapatis

• 250 g chapati flour, plus extra for dusting
• 170 g water
• 10 g vegetable oil, plus extra for greasing

Curry

• 20 g rapeseed oil
• 150 g onions, quartered
• 2 garlic cloves
• 1 red chilli, washed, halved, deseeded if desired (optional)
• 2 tsp cumin seeds
• 1 - 3 tsp curry powder, to taste (see tip)
• 600 g waxy potatoes (e.g. Charlotte), washed, peeled, cut in pieces (3 cm, see tip)
• 60 g tomato purée
• 500 g water
• 1 tsp vegetable stock paste, homemade (see tip)
  ou 1 vegetable stock cube (for 0.5 l), crumbled (see tip)
• 180 g fresh spinach leaves, washed, cut in smaller pieces
• 100 g frozen peas, defrosted
• ¼ tsp ground black pepper