Our 19 month old boys still like eating different varieties of food, luckily. Just like us, they like “good tasting” food. I don’t blame them haha! So I usually cook whatever dishes I cook for us and give the boys the “less salt, less spiced” version of the food. I usually cook things and just before I season it, I take it out and only season it mildly for my kids. Or sometimes, I just dilute the soup or stew with water if it has been already spiced.
My husband and I enjoy eating Japanese style curry and rice often. In Japan, curry is a very popular dish for everyone, including little kids. They sell “toddler curry” and “kids’ curry” over there for a healthier and milder paste; however, I cannot get those here in Canada, I usually make my own trying to make it fun and tasty yet still healthy for the boys and mild enough for toddler tummies.
Here is my recipe for kids’ friendly curry. I limit the use of the regular Japanese curry roux since it is full of salt, chili peppers, and fat (I use a quarter portion of the recommended, “usual” use) and replace it with other herbs and spices to still make it flavourful, but without making it too salty or spicy. I have played with different spices and portions and finally found the right recipe that my boys LOVE, but that it is still really mild natural vegetable flavour. If you are making it for adults, please add one or two more cubes of curry roux or tablespoons of curry powder. (which I always do for my husband and I, after I serve the boys’ dishes)
Hope you enjoy! Please let me know if you try this recipe.
Thank you so much for reading.
Mild & Nutritious Kids' Curry Recipe
Ingredients (6-8 servings):
- half an onion
- two carrots
- two potatoes
- 300grams of ground meat or small diced meat
- 4 cups of water
- 1 TBS of ketchup
- 1 tsp of garlic powder
- 1/2 tsp of turmeric
- a pinch of cumin
- a pinch of nutmeg
- 1 cube of <MILD> Japanese curry roux (this is what I used: Glico Mild Red Curry Sauce, 110 Gram)
- Dice all the vegetables into small pieces.
- Cook the ground meat in the pan until it is cooked, and add vegetables. You should be able to fry the vegetables without any oil since grand meat will have released enough fat to cook the vegetables.
- Once onions are browning, add water into the pan and simmer for about 15 minutes.
- Mix all the spices in a small bowl and add the spices, curry roux cube, and ketchup into the pan and let all the spices melt in the sauce.
- It’s done!
- ***For moms and dads, please add more spices like curry powder or roux afterwards. Also this freezes well so I usually put it into small portions and freeze for easy kids’ dinner for later dates! You can also freeze it in a ziplock***