Coconut Curry Recipe for Kids

My kids love this vegetable coconut curry so much! The mild and creamy coconut flavor compliments the vibrance of the curry seasoning perfectly. This is a great curry recipe for kids (even picky eaters) also because the ample veggies blend smoothly and unobtrusively into the sauce. And, like all of our recipes, this coconut curry takes 28 minutes or less to cook!

What inspired me to make this coconut curry was having chili the other day! I don't know about you, but as we get deeper into Fall, I find myself craving warm, belly-filling dishes. So, the other day I made our delicious, veggie loaded non-spicy vegetarian chili over rice. It was such a hit with the kids, and fit the cozy Fall vibes so perfectly that it has me wanting more saucy, warm, filling dishes...and not the kind that rely on heavy meats for flavor.

Jump to:

• 👍 Why This Curry is So Kid-Friendly
• 🛒 Ingredients
• 🍚 Let's Talk about Rice
• 👩🏾‍🍳 Instructions
• ✔️ Expert Tips and Tricks
• 👶🏾 Tips for Picky Eaters
• 🧶 Crafts for this Recipe
• 🍽 Other Great Dishes over Rice
• 🧡 Coconut Curry Recipe for Kids

👍 Why This Curry is So Kid-Friendly

Not spicy! This curry is flavorful but so mild and even a has a little sweetness to it from the coconut milk.

Incognito veggies! This curry has tons of veggies (and nutrients!), but they blend so seamlessly into the creamy sauce that picky eaters have an easier time with them.

Super customizable! Switch out the veggies for your kids' faves. Serve over rice, even pasta - whatever your kids like. Have lots of fun sides. There are so many ways to adjust this curry.

Note - to make this curry friendly for spice-loving-adults (haha), try adding some of this spicy chili crisp sauce. It's my fave!

🛒 Ingredients

Ingredient Notes

First of all, don't be overwhelmed by the number of ingredients. This is an easy recipe!

• Veggies - Just make sure you have potatoes and onion. The rest is so adjustable! You can even use up what you have in the fridge. (see possible substitutions below)
• Carrots - I prefer shredding the carrots for a couple reasons: they cook faster, they bulk up the sauce, and they're less visible, letting the potatoes shine 🙂
• Coconut oil - if you haven't used coconut oil before, just know that it may be completely solid in the jar and that's normal. Coconut oil liquifies with heat.
• Coconut milk - Important - this has to be canned coconut milk (not from a carton) in order to get maximum thickness and flavor.
• Curry powder - note that every curry powder will be a little different. You can even make it yourself if you like [like this awesome DIY curry powder for kids].
• Toppings/garnish - these crispy onions are the best! But small crackers or crushed cashews/peanuts could also work. For some green, you can also add a bit of cilantro, basil or parsley.

Ingredient substitutions (Lots!)

Loads of other veggie options: almost any potato, broccoli, cauliflower, chickpeas, red or yellow bell pepper, etc.

Coconut oil --> olive oil, avocado oil or sunflower oil

Curry powder --> red curry paste or korma paste

Fresh, minced garlic cloves --> pre-minced jarred garlic

Peeled, grated fresh ginger* --> pre-minced ginger

Better than Bouillon Vegetable base --> any broth or stock

Shredded carrots --> sliced or diced carrots

Yukon gold potatoes --> red potatoes or Russets

Canned, diced tomatoes --> diced fresh tomatoes or tomato paste

Canned coconut milk --> carton coconut milk (but note this will make the curry way thinner and less flavorful)

Lime juice --> lemon juice or a variety of vinegars (something acidic to help kick up the flavor)

*Helpful tool: microplane (for ginger)

🍚 Let's Talk about Rice

In a curry recipe for kids, you gotta go with rice! It really is the best base, soaking up the coconut curry sauce beautifully. For curry I think basmati rice is king. And if you start cooking basmati rice immediately, it can be fully cooked by the time the curry's done. However, minute rice is definitely the fastest...or those pre-cooked rice pouches. It all works!

If not rice, you can also serve the coconut curry over quinoa, naan, cauliflower rice, or even pasta (not conventional, but doable!)

👩🏾‍🍳 Instructions

🥄 Kids Steps: For this recipe, kids can totally be in charge of 3 things (or more!): adding ingredients to the pot (and stirring), taking the lid on and off the pot, and timing everything.

🥄 Kids Tools: Bosai kitchen timer (easy for kids, magnetic & has big numbers) and Alselo mini oven mitts (come in cute designs, heat resistant & non-slip).

Step 1: Cook curry in oil 1-2 minutes. Then add onion-garlic-ginger and cook 3 minutes.

🥄 Kids Step: add oil to the pan (fun to watch melt!), and the curry powder. Then you be in charge of stirring while keeping an eye on the kitchen timer!

Hint: I really liked cooking this curry in my 5 ½ qt dutch oven. It's wider than a stockpot, so easier to drop in ingredients and stir. At the same time, it's still deep enough for bigger quantity cooking.

Step 2: Add carrots, green pepper, broth and salt. Simmer, covered for 5 minutes.

🥄 Kids Step: Add these ingredients, lowering them into the pot slowly, cautiously, and as low to the bottom as possible. When you drop ingredients from too high up, hot liquid in the pot can splatter. Then put the lid on the pot and set a timer for 10 minutes.

Step 3: Uncover. Stir in potatoes, tomatoes, coconut milk, salt and turmeric. Boil, reduce to a simmer, and cook covered for 10 minutes.

🥄 Kids Step: Using one of these awesome mini oven mitts, carefully remove the lid from the pot. Then gently add the ingredients and use the oven mitt again to put the hot lid back on the pot. Set the timer next!

Step 4: Uncover. Add frozen peas, cook 2 minutes. When ready to eat, stir in spinach and lime juice!

🥄 Kids Step: Put that oven mitt back on and take off the lid. No timing necessary in this last step - just adding and stirring ingredients!

✔️ Expert Tips and Tricks

• Choice of pot - I really liked using my 5 ½ qt dutch oven. It's wider than a stockpot and still fairly deep. Just more comfortable to stir and scoop ingredients into.
• Don't rush step 1. Cooking the curry powder in oil for a few minutes makes the curry flavor and aroma extra vibrant. It brightens the whole dish.
• Coconut milk - use canned coconut milk (not from a carton) in order to get maximum thickness and flavor. I've tried it with each, and wow, what a difference!
• Shred the carrots. They cook faster than sliced carrots, bulk up the sauce nicely, and are more hidden from picky eaters' eyes. I cooked this curry with sliced carrots, and the consistency and flavor wasn't as good. You can sometimes find pre-shredded carrots in the store too!

👶🏾 Tips for Picky Eaters

Choose a mild curry powder. We used McCormick curry powder, which has no heat. This is something you can check - just make sure to read the seasoning label. Curry's often a mix of some of these spices: turmeric, coriander, cumin, garlic powder, ginger powder, cinnamon, black pepper. You can even make it from home yourself to be sure it's mild.

Set aside some plain rice, just in case!

Pick easily palatable sides (aka whatever your kids like)! Cucumber slices, raisins, naan or crackers, carrot sticks, baby tomatoes, nuts, set aside some of the frozen peas.

🧶 Crafts for this Recipe

While you're cooking, set your kiddo up with one of these three fun crafts. (1) Make some play carrots - just like the carrots in the curry. Or (2) set aside some dry rice before cooking and your kiddo can form colorful rice letters and words. Or (3) make potato people using 1-2 spare potatoes, veggies scraps and toothpicks!

🍽 Other Great Dishes over Rice

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