When can my baby eat curry?

Answer: Sooner than you might think! Read on for more information on feeding your little ones curries and for some tasty, baby-friendly curry recipes

Question: When can my baby eat curry?

Everyone can enjoy a good curry night – even babies!

Babies are remarkably open to new flavour sensations, and are able to enjoy a wide variety of interesting tastes including curries! As research shows that from around seven to 10 months of age if you are able to offer something a little different, more likely than not, your baby will be game enough to give it a try.

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Babies can eat curry, but don’t be tempted to share a vindaloo or your takeaway (however mild) with your baby

“One of the best ways to encourage your child to have a wide and varied palate is to feed him a good range of interesting and flavourful fresh ingredients from a very young age,” says Baby Organix founder Lizzie Vann, whose top-selling recipe for seven-to 10-month-old children is a mildly spiced Vegetable Korma.

Babies can eat curry, but don’t be tempted to share a vindaloo or your takeaway (however mild) with your baby. A fragrant and mild korma or passanda (without nuts) is a good first choice. Either prepare it yourself or check the packet ingredients. There is a wide range of herbs you can introduce your baby to, such as coriander, parsley, basil, dill, chives, cardamom, cinnamon and paprika. Steer clear of chilli; it is too strong to give to a baby and should be introduced slowly, once your child is older.


3 Great Baby Friendly Curry recipes to try today

Organix Vegetable and Coconut Korma

This creamy, mild korma, taken from Organic Baby & Toddler Cookbook by Lizzie Vann makes two servings for a seven-month-old and one serving for a 10-month old.

You’ll need:

  • 1tsp olive oil
  • Half a small onion, chopped
  • 1 small carrot, peeled and diced
  • Pinch each of ground ginger, cumin, coriander and turmeric
  • 2tsps tomato purée
  • 1 small potato, peeled and finely diced
  • 1tbsp beans, such as haricot or butter beans, tinned or boiled
  • 2tsps desiccated coconut
  • 90ml water

Method: Heat oil in a small pan over a medium heat. Lightly fry the onion and carrot until soft. Add the spices and the tomato purée and heat for three minutes, stirring continuously. Put half the mixture in a bowl and set to one side. Add the potato, beans, coconut and water to the pan. Bring to the boil then reduce the heat, cover and simmer for about 15 minutes. Purée roughly or mash. Mix in the reserved vegetables, adding extra water if required.

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Organic Baby & Toddler Cookbook by Lizzie Vann

Lamb with Mild Vegetable Masala Sauce

Tangy and tasty, this recipe by organic baby food specialists, Plum Organics, is suitable for babies aged seven months and over and makes three to four servings depending on your baby’s appetite.

You’ll need:

  • Two lamb chops, diced and cubed
  • 1 sweet potato
  • 1 large tomato
  • 1 pouch Plum Baby 7 months+ Mild Vegetable Masala
  • 1 tbsp olive oil

Method: Fry the lamb in the olive oil until browned, then place in a heatproof dish and put in a hot oven for a further 20 minutes at 190°C/ 375°F (or equivalent). Peel and dice the sweet potato and steam until soft. Meanwhile, chop the tomato into small pieces. When the lamb is cooked, chop into small pieces. Place the lamb, the sweet potato and the tomato into a blender until a smooth paste. Then mix in the pouch of Mild Vegetable Masala sauce and combine until you reach a delicious, warm and rich meal for your baby. You can add a drizzle of olive oil to make it into a thinner texture, dependent on your baby’s tastes.

Ella’s Mum’s Easy Chicken Curry

A mild, sweet and creamy curry that’s guaranteed to get tiny taste buds tingling with all the spices of exotic adventure from Ella’s Kitchen

You’ll Need:

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  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 300 g/10½ oz chicken breast, cut into bite-sized pieces
  • 2 cm/¾ inch piece fresh ginger, grated
  • 1 teaspoon mild curry powder
  • 1 small sweet potato, diced
  • 250 g/9 oz carrots, sliced
  • 250 ml/9 fl oz coconut milk
  • 100 ml/3½ fl oz vegetable stock
  • 1 small mango, cut into chunks
  • 125 g/4½ oz green beans, trimmed
  • 2 tablespoons finely chopped flat-leaf parsley
Method: Heat the oil in a large saucepan + add the onion + garlic. Fry for 1 minute, stirring, then add the chicken pieces and cook for 3–4 minutes over a medium heat, stirring every now and then until the chicken pieces are golden brown all over. Add the grated ginger and the curry powder and cook for a further 1 minute, stirring all the time. Add the sweet potato and carrots, then pour in the coconut milk, stock and add the mango. Mix everything together well and bring the liquid to the boil. Cover, reduce the heat to low simmer, stirring occasionally, for 20 minutes until the sweet potato is soft. Add the beans, cook for a further 3 minutes until the beans are just soft. Finally, stir in the parsley. Serve immediately on a bed of rice or with a naan bread.