COURSE:
Dinner, Lunch, Main Course, Side Dish
My First Curry
Mild, comforting and full of gentle flavour, My First Curry is the perfect introduction to aromatic spices for little tastebuds. Designed to be family-friendly and adaptable, this wholesome dish delivers warmth and depth without overwhelming heat – making it ideal for babies, toddlers and anyone new to curry.
A Gentle Introduction to Spice
This recipe focuses on soft, mellow flavours rather than fiery heat. Mild curry powder, a touch of garlic and warming spices like cumin or turmeric create a fragrant base, while keeping the overall flavour smooth and approachable. It’s a great way to introduce children to new tastes in a balanced, gradual way.
Nourishing and Balanced
Typically made with tender chicken or lentils and plenty of vegetables, this curry is packed with goodness. Sweet potato, carrots or peas add natural sweetness and colour, while coconut milk or yoghurt brings creaminess and helps mellow the spices even further. The result is a soft, comforting texture that’s easy to eat and enjoy.
Simple Cooking with the Instant Pot
The Instant Pot makes this curry wonderfully easy to prepare. Pressure cooking helps soften vegetables and proteins quickly, blending the flavours beautifully without long simmering times. It’s a fuss-free way to create a homemade curry that tastes like it’s been gently bubbling away for hours.
Perfect for the Whole Family
Serve with fluffy rice or soft naan for a complete meal. For adults, you can always add extra chilli or fresh herbs at the table, keeping the base recipe mild and adaptable.
A Family Favourite in the Making
My First Curry is a brilliant stepping stone into the world of spices – nourishing, simple and reassuringly mild. It’s a recipe that grows with your family, building confidence in the kitchen and adventurous little eaters one spoonful at a time.
My First Curry
Prep Time:
15 minutes
Cook Time:
2.5-3 hours
Servings:
4-6
Product:
Instant Pot Multi-Cooker
Ingredients
- 1 onion
- 2 garlic cloves
- 2 tbsp grated peeled ginger
- 1 tbsp garam masala
- 1 tbsp mild roasted curry powder
- 3 tbsp tomato paste
- Oil, as needed
- 4 skinless, bone-in chicken thighs
- 1 tin chickpeas
- 1 sweet potato
- 1 tin coconut milk
- 250 ml chicken stock
- 1/4 cup peanut butter
- 80 g baby spinach
- 1 Lime, optional
Instructions
Add the onion, garlic, ginger, garam masala and curry powder to a food processor and pulse until very finely chopped, almost paste-like. Peel the sweet potato and cut it according to who you’re cooking for: for baby-led weaning, cut into large graspable pieces about 5 cm across; for toddlers, cut into smaller bite-size pieces of around 2 cm.
Set the Instant Pot to Sauté on High. Add a little oil, then brown the chicken thighs on both sides until lightly golden. Remove and set aside.
Lower the Sauté setting to Medium, add a little more oil if needed, then add the onion mixture. Cook gently for 5–7 minutes until softened and fragrant.
Stir in the tomato paste, then add the coconut milk, chicken stock and peanut butter, stirring until smooth. Return the chicken to the pot, add the drained chickpeas, and add the sweet potato now if using large graspable pieces.
Switch the Instant Pot to Slow Cook on Low and cook for 3-4 hours, until the chicken is fall-apart tender. If using smaller sweet potato pieces, add them to the pot after 1.5 hours.
Shred or cut the chicken as needed, return it to the pot, and finish with a squeeze of lime.
Serve baby portions first. Finish adult portions with salt and an optional squeeze of lemon at the table.
Notes
Age suitability
Suitable from 6 months+, once baby is developmentally ready for solids and iron-rich foods. Contains common allergens (peanut, coconut); introduce in line with your usual allergen approach.
Serving suggestions
For spoon feeding (around 6 months+)
Mash or blend the curry into a thick purée, thinning with cooking liquid as needed. Ensure chickpeas are fully blended or well mashed, and chicken is very finely shredded or puréed.
For baby-led weaning (around 6 months+)
Serve soft, large pieces: long soft strips of chicken, big graspable pieces of sweet potato, and chickpeas mashed into the sauce or lightly flattened with a fork. Avoid serving whole chickpeas at this stage.
For the whole family
Serve as-is with rice or flatbreads. Add salt, chilli oil or fresh chilli, extra lemon, or herbs at the table.
This recipe is perfect for Multi Cooker like the Instant Pot Multi-Cooker.
My First Curry
COURSE:
Dinner, Lunch, Main Course, Side Dish
Prep Time:
15 minutes
Cook Time:
2.5-3 hours
Servings:
4-6
Product:
Instant Pot Multi-Cooker
Ingredients
- 1 onion
- 2 garlic cloves
- 2 tbsp grated peeled ginger
- 1 tbsp garam masala
- 1 tbsp mild roasted curry powder
- 3 tbsp tomato paste
- Oil, as needed
- 4 skinless, bone-in chicken thighs
- 1 tin chickpeas
- 1 sweet potato
- 1 tin coconut milk
- 250 ml chicken stock
- 1/4 cup peanut butter
- 80 g baby spinach
- 1 Lime, optional
Instructions
Add the onion, garlic, ginger, garam masala and curry powder to a food processor and pulse until very finely chopped, almost paste-like. Peel the sweet potato and cut it according to who you’re cooking for: for baby-led weaning, cut into large graspable pieces about 5 cm across; for toddlers, cut into smaller bite-size pieces of around 2 cm.
Set the Instant Pot to Sauté on High. Add a little oil, then brown the chicken thighs on both sides until lightly golden. Remove and set aside.
Lower the Sauté setting to Medium, add a little more oil if needed, then add the onion mixture. Cook gently for 5–7 minutes until softened and fragrant.
Stir in the tomato paste, then add the coconut milk, chicken stock and peanut butter, stirring until smooth. Return the chicken to the pot, add the drained chickpeas, and add the sweet potato now if using large graspable pieces.
Switch the Instant Pot to Slow Cook on Low and cook for 3-4 hours, until the chicken is fall-apart tender. If using smaller sweet potato pieces, add them to the pot after 1.5 hours.
Shred or cut the chicken as needed, return it to the pot, and finish with a squeeze of lime.
Serve baby portions first. Finish adult portions with salt and an optional squeeze of lemon at the table.
Notes
Age suitability
Suitable from 6 months+, once baby is developmentally ready for solids and iron-rich foods. Contains common allergens (peanut, coconut); introduce in line with your usual allergen approach.
Serving suggestions
For spoon feeding (around 6 months+)
Mash or blend the curry into a thick purée, thinning with cooking liquid as needed. Ensure chickpeas are fully blended or well mashed, and chicken is very finely shredded or puréed.
For baby-led weaning (around 6 months+)
Serve soft, large pieces: long soft strips of chicken, big graspable pieces of sweet potato, and chickpeas mashed into the sauce or lightly flattened with a fork. Avoid serving whole chickpeas at this stage.
For the whole family
Serve as-is with rice or flatbreads. Add salt, chilli oil or fresh chilli, extra lemon, or herbs at the table.
This recipe is perfect for Multi Cooker like the Instant Pot Multi-Cooker.
My First Curry
Mild, comforting and full of gentle flavour, My First Curry is the perfect introduction to aromatic spices for little tastebuds. Designed to be family-friendly and adaptable, this wholesome dish delivers warmth and depth without overwhelming heat – making it ideal for babies, toddlers and anyone new to curry.
A Gentle Introduction to Spice
This recipe focuses on soft, mellow flavours rather than fiery heat. Mild curry powder, a touch of garlic and warming spices like cumin or turmeric create a fragrant base, while keeping the overall flavour smooth and approachable. It’s a great way to introduce children to new tastes in a balanced, gradual way.
Nourishing and Balanced
Typically made with tender chicken or lentils and plenty of vegetables, this curry is packed with goodness. Sweet potato, carrots or peas add natural sweetness and colour, while coconut milk or yoghurt brings creaminess and helps mellow the spices even further. The result is a soft, comforting texture that’s easy to eat and enjoy.
Simple Cooking with the Instant Pot
The Instant Pot makes this curry wonderfully easy to prepare. Pressure cooking helps soften vegetables and proteins quickly, blending the flavours beautifully without long simmering times. It’s a fuss-free way to create a homemade curry that tastes like it’s been gently bubbling away for hours.
Perfect for the Whole Family
Serve with fluffy rice or soft naan for a complete meal. For adults, you can always add extra chilli or fresh herbs at the table, keeping the base recipe mild and adaptable.
A Family Favourite in the Making
My First Curry is a brilliant stepping stone into the world of spices – nourishing, simple and reassuringly mild. It’s a recipe that grows with your family, building confidence in the kitchen and adventurous little eaters one spoonful at a time.
