I created this toddler-friendly peanut coconut curry after lots of parents told me they needed more quick, one pan, 15 minute dinners for busy days. Curry is often seen as something that takes a bit more time, but it really doesn’t have to.
The mild coconut and peanut flavours are often really popular with little ones and you can also easily adapt the curry depending on what you have at home, adding your choice of vegetables and source of protein such as chickpeas, tofu, prawns or cooked chicken.
This recipe works well for batch cooking and can be stored in the fridge for up to 2 days or frozen.
I love serving this with brown rice or noodles, and you can adjust the texture depending on your child’s stage and preferences.
Serves 3-4 toddler portions*
Ingredients
1 can coconut milk (look for one with minimal ingredients)
2 handfuls chopped frozen vegetables (such as peas, sweetcorn, carrots or mixed veg)
1 tbsp smooth no-added sugar and salt peanut butter (or other nut/seed butters)
Protein of choice:
• 1 tin chickpeas, drained and rinsed
• tofu, cubed
• cooked prawns
• cooked chicken
Optional:
Cooked rice or noodles, to serve
Method
- Heat a saucepan over a medium heat and add the frozen vegetables. Cook for a few minutes, stirring regularly, until they begin to soften.
- Pour in the coconut milk and stir well. Add the peanut butter and mix until fully combined and the sauce is smooth.
- Add the tofu and simmer gently for around 8 to 10 minutes, stirring occasionally, until the tofu is heated through and the vegetables are tender.
Serve with rice or noodles.
*Portion size is influenced by many factors and so the above portion is just a guide. My factsheet on portion sizes for young children looks at these factors in more detail to help guide appropriate portions.
If you’re looking for more curry recipes like this Toddler-Friendly Peanut Coconut Curry, try my summer curry and my thai green curry (both baby-friendly).