A bowl of Salmon & Butternut Squash Baby Curry

Salmon & Butternut Squash Baby Curry

Age Suitability

10 months +





Cooking Time



What you need


1 onion
2 cloves garlic
½ butternut squash
1 red pepper
2 tbsp coconut oil or olive oil
3 tsp curry powder
1 tsp garam masala
300ml hot vegetable stock (ideally homemade with no added salt, or a low salt alternative) or water – enough to cover the veg
310g brown basmati rice
2 salmon fillets, boned and skinned
½  400ml can coconut milk
150g frozen peas

Allergens warning

This product contains:
No allergens
This product is suitable for:
Gluten free, No dairy
Please note:
This recipe serves 4 adults and a baby
This salmon curry recipe is perfect for baby led weaning, but toddlers and the family will love it too! Make our baby curry in bulk and freeze for a quick meal.
a green broccoli floret


Finely chop the onion, crush the garlic, peel the butternut squash and dice into approx 1cm pieces along with the pepper. Heat the oil in a large, heavy based saucepan and add the onion. Sauté over a low heat until soft, then add the crushed garlic for another minute.

A chopping board of diced butternut squash and red pepper

Add the butternut squash and pepper to the pan, then add the curry powder and garam masala and stir to coat. Pour over the hot stock to cover the vegetables and bring to the boil, then reduce the heat to a simmer. Cook for approx. 20 minutes, until the squash has softened.

A saucepan of diced butternut squash, red pepper and curry sauce/stock

Whilst your curry is cooking, rinse the rice and cook according to the pack instructions until soft and tender. Remove the skin from the salmon fillets if not already removed, and cut into small bite sized pieces with scissors (smaller for babies).

A plate of raw salmon with the skin removed and some cut salmon pieces next to a pair of scissors

Add the salmon, coconut milk and the peas to the pan about five minutes before the end of the cooking time. Ensure the salmon pieces are cooked right through and all the veg is tender. Serve with the brown rice, fresh coriander and a squeeze of lime - tasty!

A saucepan of Salmon & Butternut Squash Baby Curry

Though we call it a salmon curry, this classic butternut squash curry recipe is great for those not keen on fish, as the mild curry flavour and sweet butternut squash are the big flavours here. It's also a great way to introduce baby curry to toddlers and older children.

If you do want to freeze this recipe, make sure you make fresh rice each time (as you shouldn't freeze rice).

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