Creamy Sweet Potato and Spinach Curry

Introducing your baby to a wide range of flavors and textures is an exciting culinary journey. This recipe for Creamy Sweet Potato and Spinach Curry is a delightful way to introduce Indian curry to your little one’s taste buds. Packed with nutrient-rich ingredients and mild spices, this dish offers a balance of flavors and textures that will captivate your baby’s palate. Let’s dive into the details and learn how to prepare this delicious meal.

Creamy Sweet Potato and Spinach Curry:

Age Group: Around 8-10 months and older.

Recommendation: This recipe is suitable for babies who have advanced to a stage where they can handle thicker textures and have already been introduced to a variety of pureed vegetables. At this age, babies are more receptive to new flavors and can benefit from the introduction of gentle spices. The Creamy Sweet Potato and Spinach Curry provides a nutritious meal, incorporating essential vitamins, minerals, and healthy fats. Always observe your baby’s reaction to new foods and consult with your pediatrician if you have any concerns. Check out our unique recipes for this baby age group here.Creamy Sweet Potato and Spinach Curry


1 small sweet potato, peeled and diced: Sweet potatoes are an excellent choice for baby food due to their natural sweetness and soft texture. They are a great source of vitamins A and C, fiber, and potassium.

1 cup fresh spinach leaves, washed and chopped: Spinach is a nutrient powerhouse, rich in iron, calcium, folate, and vitamins A and K. Including spinach in your baby’s diet helps support healthy growth and development.

1/2 cup coconut milk (unsweetened): Coconut milk adds a creamy and slightly sweet flavor to the curry. It is a good source of healthy fats and provides a smooth texture to the dish.

1/4 teaspoon ginger powder: Ginger adds a subtle warmth and depth of flavor to the curry. It also offers potential health benefits, including aiding digestion and soothing upset stomachs.

1/4 teaspoon garlic powder: Garlic powder enhances the overall taste of the curry and provides a mild savory note. It adds depth and complexity to the dish without overpowering the other flavors.


  1. Steam or boil the diced sweet potato until it becomes tender and easily mashed with a fork. This cooking method helps retain the natural sweetness and nutrients of the sweet potato. Once cooked, set it aside to cool slightly.
  2. In a separate saucepan, bring water to a boil and blanch the chopped spinach for 2-3 minutes until it wilts. Blanching helps soften the spinach while preserving its vibrant green color. Drain the blanched spinach and set it aside to cool.
  3. In a blender or food processor, combine the cooked sweet potato, blanched spinach, coconut milk, ginger powder, and garlic powder. Blend the mixture until you achieve a smooth and creamy consistency. Adjust the amount of coconut milk or water as needed to achieve the desired texture.
  4. Transfer the blended mixture back to the saucepan and heat it gently over low heat, stirring occasionally, until warmed through. Avoid boiling the curry to prevent nutrient loss and maintain its creamy texture.
  5. Allow the curry to cool before serving it to your baby. Test the temperature by taking a small bite to ensure it is comfortably warm. Serve it in a suitable bowl or plate, ready for your little one to enjoy.


  • For added creaminess, you can replace the coconut milk with plain yogurt or breast milk. This variation adds a tangy note to the curry and introduces probiotics to support gut health.
  • Adjust the consistency of the curry by adding water or more coconut milk, depending on your baby’s preference. Some babies may prefer a thinner texture, while others may enjoy a thicker consistency.

Remember to enjoy this culinary adventure with your little one, exploring the world of flavors and nourishing their growing bodies with wholesome homemade meals.

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