The Balanced Baby and lifestyle recommendations for the bump and beyond
Baby Massaman Curry

Baby Massaman Curry

Laura Bond, Makes 6 Portions

Introducing spices when weaning ensures your baby gets a wide range of vitamins and antioxidants.


  • 300g organic beef diced
  • 150g organic potatoes peeled and diced
  • Juice of 1/2 lime
  • 200ml filtered water
  • 2 tbsp coconut oil
  • 400ml coconut milk
  • For the Curry Paste
  • 1/2 tsp ginger
  • 1/2 tsp garlic
  • 1/2 tsp tomato puree
  • 1/2 tsp tamarind puree
  • Juice of 1/2 lime
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • Few sprigs of coriander
  • Pinch of ground cinnamon


Toast the coriander and cumin seeds in a pan over a medium heat for 2-3 minutes. Transfer to a mini blender (or pestle and mortar) and grind, then mix with the remaining paste ingredients until smooth.

Heat the coconut oil in a saucepan over high heat. Add the beef and cook for 5 minutes until it starts to brown. Then add the coconut milk, water and juice. Lower the heat, cover and leave to simmer for 2 hours. Check every half an hour or so to make sure the curry isn’t drying out. If so, you may need to add a little extra water.

Add the potatoes and cook for a further 40 minutes.

Set aside to cool and then puree into portions (makes 6 generous baby portions). For babies over 12 months you may need to simply mash or chop the beef and potatoes.

If using a blender with a plastic container, leave to cool completely before blending to avoid the BPA leaching.

Store in the fridge for 2-3 days or in the freezer for up to one month.

About the author...

Without this sling I think I probably would have starved in the '4th trimester' - it's everything having hands free. Now Ajax helps me make juice in the morning while in the @mobywrap

Laura Bond is a journalist and nutritional health coach. She specializes in helping clients beat stress, reduce their toxic load and prepare their bodies for babies