My Baby's First Indian Curry Recipe

By Aileen Cox Blundell

Did you know that you can introduce your baby to mild spices such as coriander, cumin, turmeric and even mild curry powder when they are just 6 months old? Introducing your little one to the world of spices and flavours can be a fun and exciting journey for you and your baby. And with this recipe for My Baby’s First Indian Curry recipe, you can do that healthily and quickly. This Curry Recipe is perfect for baby-led weaning, as it’s packed with nutritious ingredients and is easy to make in under 15 minutes.

Why babies love flavour (and why you don’t need to offer bland food!)

You see baby food does not need to be bland and you can add lots of delicious flavours to help your baby experience new tastes. Babies are born with a natural love for flavours and a desire to explore new tastes. Research shows that exposing babies to various flavours like this Indian curry recipe early on can lead to a more adventurous palate and a greater acceptance of new foods as they grow. The use of spices and herbs in this recipe adds a depth of flavour and provides a range of health benefits.

Babies do not need bland food because their taste buds are just as sensitive as adults, and they are capable of experiencing a wide range of flavours. Introducing babies to various flavours early on can help them develop a preference for a healthy and diverse diet. Feeding babies bland food can limit their exposure to new flavours and make it more difficult for them to learn to enjoy a variety of foods.

Ingredients needed to make your Baby’s First Curry Sauce

The ingredients used in this Indian curry recipe are olive oil, onions, ginger, cumin seeds, mild curry powder, ground coriander, garlic, tinned tomatoes, tomato paste, and water. These ingredients are not only flavourful but also incredibly nutritious.

Olive oil is an excellent source of healthy fats essential for developing a baby’s brain. Onions and garlic are rich in antioxidants, which can help to boost the immune system. Ginger and cumin seeds are known for their anti-inflammatory properties and can help to soothe a baby’s digestion. The mild curry powder and ground coriander are great sources of iron and other essential minerals. Tinned tomatoes and tomato paste are great sources of vitamin C and well as many other nutrients.

How to serve this Healthy Indian Curry Sauce

🫙 If I’m making this sauce for my family, I like to make it ahead of time and store it in a jar in my fridge until ready to use. This makes a super quick dinner! When you want to use it, fry your protein; chicken, fish or tofu in a pan. Add some vegetables (roasted for blw), then pour in your sauce.

❄️ For individual baby portions; divide the sauce into a mini muffin tray and freeze. When ready to use, simply defrost and pour over tender chicken and rice to serve.

I also like to add a side portion of my 2 Ingredient Naan bread which is AMAZING!!!! So easy to make too.

I hope you love this healthy Indian curry recipe as much as I do! It’s the perfect way to introduce your baby to various flavours and spices healthily and easily. With the use of nutritious ingredients and a simple cooking method, it’s the perfect option for busy parents looking to expand their baby’s palate.

Looking for more baby led weaning dinners recipes? Try these recipes next!

• Recipe Butternut Squash Creamy Pasta Sauce – Vegan Option
• BLW My Baby’s First Pasta Sauce
• My Baby’s First Fish Pie
• Chicken, Leek, and Mushroom Pie

If you try this Indian curry recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @babyledfeeding on Instagram. All the love, Aileen 🥰

My Baby’s First Indian Curry Recipe

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Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

Servings: 6

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This healthy and delicious baby led weaning Indian Curry Recipe can be fed to you baby from 6 months or older. Introduce your baby to spices early!

Ingredients

• 4 tbsp olive oil
• 2 medium onions finely diced
• 1 thumb size of finger finely chopped
• 2 tsp Cumin seeds
• 2 tsp mild curry powder
• 3 tbsp ground coriander
• 3 cloves garlic crushed
• 2 x tins tomatoes
• 4 tbsp tomato puree
• 125 ml water

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