20 Delicious Japanese Curry Recipes You Need to Try

Japanese curry is a delicious and comforting dish that combines hearty flavors with simple ingredients, making it a favorite for any meal.

Whether you’re a seasoned chef or just getting started, these recipes will guide you through creating your own warm, delicious bowls of rice topped with rich, velvety curry sauce. Let’s get cooking!

Seafood Curry with Shrimp and Scallops

Seafood curry is a delightful dish that brings together the rich flavors of Japanese curry with the ocean’s freshest ingredients. This comforting meal features succulent shrimp and tender scallops, simmered in a fragrant curry sauce. It’s perfect for anyone looking to enjoy a taste of the sea while wrapped in the warmth of a hearty curry.

Not only is this recipe satisfying, but it’s also quite simple to make. The ingredients come together quickly, making it an excellent choice for a weeknight dinner or a special occasion. Serve it over rice or with crusty bread, and you’ll have a deliciously satisfying meal that everyone will love.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 pound scallops
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 can coconut milk (13.5 oz)
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and ginger, cooking until the onion is translucent.
2. Stir in the curry powder, allowing it to bloom for about a minute.
3. Add the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Once simmering, add the shrimp and scallops. Cook for about 5-7 minutes, or until the seafood is cooked through.
5. Season with soy sauce, salt, and pepper to taste. Serve hot, garnished with fresh cilantro.

Curry Udon Noodles

Curry Udon Noodles is a comforting dish that combines thick, chewy udon noodles with a rich and flavorful curry broth. This recipe offers a perfect balance of savory and slightly sweet flavors, making it a delightful meal for any time of the year. Plus, it’s simple enough for beginners to whip up in no time!

The beauty of Curry Udon lies in its versatility. You can add various proteins like chicken, shrimp, or tofu, along with vegetables such as carrots and green onions, giving you plenty of options. Whether you enjoy it spicy or mild, this dish is sure to warm your heart!

Ingredients

• 2 servings udon noodles
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 2 cups vegetable or chicken broth
• 1 cup mixed vegetables (carrots, bell peppers, etc.)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Green onions, chopped (for garnish)

Instructions

1. Cook the Udon: Bring a pot of water to boil and cook the udon noodles according to package instructions. Drain and set aside.
2. Sauté the Aromatics: In a large pot, heat vegetable oil over medium heat. Add sliced onion and sauté until translucent. Add garlic and curry powder, stirring until fragrant.
3. Add Broth and Vegetables: Pour in the broth and bring to a simmer. Add mixed vegetables, soy sauce, and sugar. Cook until the vegetables are tender.
4. Combine Noodles and Broth: Add the cooked udon noodles to the pot and stir to combine. Allow to heat through for a couple of minutes.
5. Serve: Ladle the curry udon into bowls and garnish with chopped green onions before serving.

Mild Sweet Potato Curry

Mild Sweet Potato Curry is a delightful dish that balances the sweetness of sweet potatoes with aromatic spices, creating a comforting and satisfying meal. The flavor is rich yet gentle, making it a fantastic choice for those who prefer milder dishes without compromising on taste. This curry is not only delicious but also simple to prepare, making it perfect for weeknight dinners or casual gatherings.

The combination of sweet potatoes, coconut milk, and a hint of spices offers a warm and inviting profile. It’s an excellent way to introduce someone to the joys of curry, especially if they’re hesitant about spice levels. Plus, it’s packed with nutrients, making it a wholesome addition to your dinner table. Enjoy this dish with rice or naan for a complete meal!

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (400ml) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• Salt, to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the diced sweet potatoes, curry powder, and cumin. Stir well to coat the sweet potatoes in the spices.
4. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook for about 20 minutes or until the sweet potatoes are tender.
5. Season with salt to taste. Serve hot, garnished with fresh cilantro and lemon wedges on the side.

Chicken Katsu Curry

Chicken Katsu Curry is a delicious Japanese dish that combines crispy, breaded chicken cutlets with a rich and flavorful curry sauce, served over soft rice. The contrast of the crunchy katsu and the smooth, slightly sweet curry creates a delightful taste experience.

This recipe is simple to make at home, perfect for a comforting dinner. With just a few ingredients and straightforward steps, you can enjoy a warm bowl of Chicken Katsu Curry any night of the week.

Ingredients

• 2 boneless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• Salt and pepper, to taste
• Vegetable oil, for frying
• 2 cups cooked white rice
• 1 onion, chopped
• 2 carrots, sliced
• 1 potato, diced
• 2 tablespoons curry powder
• 3 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon honey

Instructions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten eggs, and then coat with panko breadcrumbs.
2. Fry the Chicken: Heat vegetable oil in a pan over medium heat. Fry the chicken until golden brown on both sides, about 4-5 minutes per side. Remove and let drain on paper towels.
3. Make the Curry Sauce: In the same pan, sauté the onion until soft. Add the carrots and potato, cooking for a few minutes. Stir in the curry powder, then pour in the chicken broth, soy sauce, and honey. Bring to a boil and simmer until vegetables are tender.
4. Serve: Slice the fried chicken and place it over a bed of rice. Drizzle the curry sauce on top and garnish as desired.

Vegetarian Japanese Curry

Vegetarian Japanese curry is a comforting dish that combines a rich, savory sauce with an array of fresh vegetables and tofu. Known for its mild sweetness and warm spice, this curry is simple to make and can easily be adjusted to suit your taste. It’s perfect for a cozy weeknight meal or a gathering with friends.

This dish typically features ingredients like carrots, potatoes, onions, and seasonal veggies, all simmered in a curry roux that brings everything together. The result is a hearty and satisfying meal that is both nourishing and delicious. Serve it over rice or with bread to soak up the flavorful sauce!

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 carrots, diced
• 2 potatoes, cubed
• 1 bell pepper, chopped
• 1 cup firm tofu, cubed
• 3 cups vegetable broth
• 1/4 cup Japanese curry roux (store-bought or homemade)
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Chopped green onions and cilantro for garnish

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent.
2. Add the diced carrots and cubed potatoes. Cook for about 5 minutes, stirring occasionally.
3. Stir in the chopped bell pepper and tofu, cooking for another 3 minutes.
4. Pour in the vegetable broth and bring to a simmer. Cook until the vegetables are tender, about 15-20 minutes.
5. Stir in the curry roux and soy sauce. Mix well until the sauce is smooth and thickened. Season with salt and pepper to taste.
6. Serve the curry over steamed rice and garnish with chopped green onions and cilantro.

Curry Rice Omelette

Curry Rice Omelette is a delightful fusion dish that combines the rich flavors of Japanese curry with a fluffy omelette and tender rice. It’s not only comforting but also incredibly satisfying, making it a perfect meal any time of the day. The mild sweetness of the curry pairs beautifully with the soft texture of the eggs, creating a harmonious blend that is both savory and fulfilling.

This dish is fairly simple to prepare, making it accessible even for beginner cooks. With just a few ingredients and steps, you can whip up a delicious meal that is sure to impress your friends and family.

Ingredients

• 2 cups cooked rice
• 1 cup Japanese curry (prepared from curry roux or homemade)
• 4 large eggs
• 2 tablespoons milk
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Chopped green onions or cilantro for garnish

Instructions

1. Heat a non-stick skillet over medium heat and add the cooked rice. Pour the Japanese curry over the rice and stir to combine. Cook until heated through, then set aside.
2. In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
3. In the same skillet, melt the butter over medium heat. Once melted, pour in the egg mixture. Let it sit for a few seconds before gently stirring to create soft curds.
4. Once the omelette is mostly set but still slightly runny on top, spoon the curry rice mixture onto one half of the omelette. Carefully fold the other half over the filling.
5. Cook for another minute until the omelette is fully set. Slide it onto a plate and garnish with chopped green onions or cilantro, if desired.

Pork Cutlet Curry

Pork Cutlet Curry is a delicious Japanese dish that combines crispy fried pork cutlets with a rich, flavorful curry sauce. The sweetness of the curry beautifully complements the savory pork, making it a comforting meal that’s perfect for any occasion. This recipe is simple to follow, so whether you’re a beginner or a seasoned cook, you can whip it up with ease.

The dish is often served over fluffy white rice, which absorbs the delightful curry sauce. With its crispy texture and hearty flavors, Pork Cutlet Curry is sure to become a favorite in your household!

Ingredients

• 2 pork loin chops
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1 large egg
• Salt and pepper, to taste
• Oil, for frying
• 2 cups Japanese curry sauce (store-bought or homemade)
• Cooked rice, for serving
• Chopped parsley, for garnish

Instructions

1. Prepare the Pork: Season the pork chops with salt and pepper. Dredge each chop in flour, dip in beaten egg, and coat with panko breadcrumbs until fully covered.
2. Fry the Cutlets: In a pan, heat oil over medium-high heat. Fry the pork cutlets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the pan and let them drain on paper towels.
3. Heat the Curry: In a separate pot, warm the Japanese curry sauce according to the package instructions or your homemade recipe.
4. Serve: Slice the pork cutlets and place them over a bed of rice. Pour the curry sauce over the top and garnish with parsley.

Traditional Japanese Beef Curry

Traditional Japanese beef curry is a comforting dish that brings together tender chunks of beef, hearty vegetables, and a rich, flavorful sauce. It’s mildly sweet and savory, often served over fluffy white rice. This dish is simple to make, making it a great option for both weekday dinners and special occasions.

The curry base usually includes curry roux, which is a blend of spices that provides depth and warmth. It’s a crowd-pleaser, with its fragrant aroma and deliciously satisfying taste. Plus, it’s versatile – you can customize it with your favorite veggies or adjust the spice level to suit your taste.

Ingredients

• 1 lb beef, cubed
• 1 large onion, chopped
• 2 carrots, sliced
• 1 potato, cubed
• 2 tablespoons vegetable oil
• 4 cups water
• 1 box Japanese curry roux (mild, medium, or hot)
• Salt and pepper to taste
• Cooked white rice, for serving

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add chopped onions and sauté until they are translucent.
2. Add the cubed beef to the pot and brown on all sides. Season with salt and pepper.
3. Add the sliced carrots and cubed potatoes, stirring to combine with the beef and onions.
4. Pour in the water and bring to a boil. Reduce heat and let it simmer for about 30 minutes, or until the beef is tender.
5. Break the curry roux into pieces and add it to the pot, stirring until fully dissolved. Let it simmer for an additional 10-15 minutes to thicken.
6. Serve the beef curry over cooked white rice and enjoy!

Curry Risotto

Curry Risotto is a delightful twist on traditional risotto that brings in the warm, comforting flavors of Japanese curry. This dish is creamy, savory, and just a bit spicy, making it perfect for any cozy meal. The combination of rice slowly cooked in broth, paired with the vibrant notes of curry powder, creates a harmony that’s hard to resist.

Plus, it’s quite simple to make! With just a few ingredients and straightforward steps, you can whip up a delicious bowl that’s both satisfying and nourishing. Enjoy it as a main dish or a side, and let the comforting flavors transport you to a culinary haven.

Ingredients

• 1 cup Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup peas (fresh or frozen)
• 4 cups vegetable or chicken broth
• 2 tablespoons curry powder
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onions and garlic, cooking until softened.
2. Stir in the mushrooms and cook for another 3-4 minutes.
3. Add Arborio rice, stirring continuously for about 2 minutes until the rice is slightly translucent.
4. Gradually pour in the broth, one cup at a time, allowing the rice to absorb it before adding more. Stir regularly.
5. Once the rice is creamy and al dente (about 18-20 minutes), stir in peas, curry powder, soy sauce, and season with salt and pepper.
6. Remove from heat, garnish with fresh basil, and serve warm.

Curry Potato Salad

Curry Potato Salad is a delightful twist on the classic dish, blending the creamy texture of potatoes with the warm, aromatic flavors of curry. It’s perfect for picnics or as a side dish at barbecues, bringing a unique touch to your meal. The vibrant colors and bold flavors will impress your guests and family alike.

This recipe is simple to make, taking just a few steps to prepare. The combination of spices with the creamy dressing elevates the potatoes, making this salad a crowd-pleaser that’s both satisfying and refreshing.

Ingredients

• 4 medium potatoes, diced
• 1/2 cup mayonnaise
• 2 tablespoons curry powder
• 1/4 cup diced onions
• 1/4 cup chopped bell peppers (mixed colors)
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions

1. Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let them cool.
2. Make the Dressing: In a large bowl, mix the mayonnaise, curry powder, lemon juice, salt, and pepper until well combined.
3. Add Vegetables: Stir in the diced onions, bell peppers, and chopped cilantro to the dressing.
4. Combine: Gently fold the cooled potatoes into the dressing until they’re well coated.
5. Chill: Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Instant Pot Japanese Curry

Instant Pot Japanese curry is a comforting dish that combines tender meat, hearty vegetables, and a rich, flavorful sauce. It’s known for its unique sweetness and subtle spice, making it a hit with both kids and adults. Plus, using an Instant Pot makes this recipe not only easy but also incredibly quick, allowing you to enjoy a home-cooked meal without hours of prep.

This recipe offers a delightful balance of flavors with each bite. The tender chunks of meat and crisp vegetables soak up the delicious curry sauce, creating a warm and satisfying dish perfect for any day of the week. Serve it over rice for a complete meal that’s sure to impress!

Ingredients

• 1 pound beef, sliced into bite-sized pieces
• 1 onion, chopped
• 2 carrots, diced
• 2 potatoes, peeled and cubed
• 3 cups water
• 1 package Japanese curry mix (about 7 oz)
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Prep the Ingredients: Start by chopping your vegetables and slicing the meat into bite-sized pieces.
2. Sauté the Meat: Turn the Instant Pot to the sauté setting. Add oil and let it heat. Add the beef and cook until browned on all sides. Season with salt and pepper.
3. Add Vegetables: Stir in the onions, carrots, and potatoes. Cook for another 3-4 minutes.
4. Add Water: Pour in the water and stir to combine all the ingredients.
5. Pressure Cook: Close the lid, seal the vent, and set the Instant Pot to high pressure for 15 minutes. Once done, allow for a natural release for about 10 minutes before releasing any remaining pressure.
6. Add Curry Mix: Open the lid and stir in the curry mix until fully dissolved. Let it simmer for a few minutes to thicken.
7. Serve: Ladle the curry over freshly cooked rice and enjoy your delicious Instant Pot Japanese curry!

Curry Pasta Salad

Curry Pasta Salad is a delightful twist on traditional pasta salad, combining the rich flavors of Japanese curry with fresh ingredients. This dish offers a warm and slightly spicy taste, making it a perfect option for lunch or a light dinner. Plus, it’s simple to whip up, making it great for both beginners and seasoned cooks.

The pasta pairs wonderfully with a variety of vegetables, and the creamy curry dressing adds a unique touch that sets it apart. Whether served cold or at room temperature, this salad is sure to impress.

Ingredients

• 8 ounces pasta (your choice)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup peas (fresh or frozen)
• 1/4 cup mayonnaise
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Boil the pasta according to package instructions. Drain and rinse under cold water until cooled.
2. Prepare the Dressing: In a bowl, mix mayonnaise, curry powder, soy sauce, salt, and pepper until well combined.
3. Combine Ingredients: In a large bowl, toss the cooled pasta with cherry tomatoes, cucumber, red onion, and peas.
4. Add the Dressing: Pour the dressing over the pasta mixture and toss until everything is evenly coated.
5. Chill and Serve: Refrigerate for 30 minutes to let the flavors meld before serving.

Karrage Chicken Curry

Karrage Chicken Curry combines the crispy goodness of karrage (Japanese fried chicken) with a rich, savory curry sauce. This dish is packed with flavor, featuring a delightful blend of spices that create a warming and satisfying meal. The crispy chicken contrasts beautifully with the smooth and hearty curry, making each bite a treat.

If you’re looking for a simple yet delicious meal to impress your family or friends, this recipe is a great choice. It’s easy to prepare, and the result is a comforting dish that will leave everyone asking for more.

Ingredients

• 500g chicken thighs, boneless and skinless
• 1 cup potato starch (or cornstarch)
• 2 cups vegetable oil (for frying)
• 1 onion, finely chopped
• 2 carrots, sliced
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 2 cups chicken broth
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: Cut the chicken thighs into bite-sized pieces. Season with salt and pepper, then coat them in potato starch, shaking off the excess.
2. Fry the Chicken: Heat the vegetable oil in a deep pan over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
3. Make the Curry Base: In a separate pot, sauté the onion, garlic, and ginger over medium heat until softened. Add the carrots and cook for a few more minutes.
4. Add the Spices: Stir in the curry powder and soy sauce, cooking for another minute until fragrant.
5. Combine with Broth: Pour in the chicken broth, bringing it to a simmer. Allow it to cook for about 10 minutes until the carrots are tender.
6. Finish the Dish: Add the fried chicken to the curry sauce, letting it simmer for a few minutes to absorb the flavors.

Curry Ramen Bowl

This Curry Ramen Bowl is a delightful fusion of flavors that brings together the heartiness of ramen noodles and the comforting warmth of Japanese curry. The taste is rich, slightly sweet, and wonderfully aromatic, making it perfect for a cozy meal at home. Plus, it’s relatively simple to whip up, even for beginners!

With a base of flavorful broth, tender noodles, and toppings like a soft-boiled egg and fresh green onions, this dish is not only satisfying but also visually appealing. You’ll find that each slurp of the noodles paired with the curry-infused broth is like a hug in a bowl. Let’s dive into making this delicious meal!

Ingredients

• 4 cups chicken or vegetable broth
• 1 tablespoon curry powder
• 1 tablespoon soy sauce
• 2 packs of ramen noodles
• 1 cup cooked chicken, shredded (or tofu for a vegetarian option)
• 2 green onions, chopped
• 2 soft-boiled eggs
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the chicken or vegetable broth, curry powder, and soy sauce. Stir well and let it simmer for about 10 minutes.
2. Cook the Noodles: In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions. Drain and set aside.
3. Combine: In the broth, add the cooked chicken or tofu. Let it heat through for a couple of minutes. Adjust seasoning with salt and pepper to taste.
4. Assemble the Bowl: Divide the ramen noodles into serving bowls. Pour the hot curry broth over the noodles. Top with soft-boiled eggs, chopped green onions, and any additional toppings you desire.
5. Serve: Enjoy your warm and comforting Curry Ramen Bowl right away!

Beef and Spinach Curry

Beef and Spinach Curry is a comforting and hearty dish that combines tender beef with fresh spinach in a rich and flavorful sauce. The mild sweetness from the curry complements the savory beef, while the spinach adds a nutritious green touch. This recipe is quite simple to prepare, making it a great option for both busy weeknights and cozy family dinners.

With a few basic ingredients, you can whip up a delicious Japanese-style curry that warms the heart and satisfies the appetite. Serve it over fluffy rice for a complete meal that’s sure to please everyone at the table.

Ingredients

• 1 lb beef (chuck or sirloin), cut into bite-sized pieces
• 2 cups fresh spinach, washed and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 cups beef broth
• 1 tablespoon curry powder
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon flour (optional, for thickening)
• Salt and pepper, to taste
• Cooked rice, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Increase the heat to medium-high and add the beef pieces. Season with salt and pepper, and cook until browned on all sides.
4. Stir in the curry powder, then pour in the beef broth and soy sauce. Bring the mixture to a boil, then reduce the heat to low and let simmer for about 30-40 minutes, or until the beef is tender.
5. If you want a thicker curry, mix the flour with a little water to form a paste and stir it into the pot. Allow it to simmer for an additional 5-10 minutes.
6. Add the chopped spinach and cook for another 2-3 minutes, just until wilted.
7. Serve hot over cooked rice, and enjoy!

Pumpkin and Curry Stew

This pumpkin and curry stew is a warm, comforting dish that perfectly blends the sweetness of pumpkin with the rich flavors of curry. It’s simple to prepare, making it a great choice for a quick weeknight meal or a cozy weekend gathering.

With its vibrant color and aromatic spices, this stew offers a delightful balance of sweet and savory notes. It’s not only delicious but also packed with nutrients, making it a wholesome option for any meal.

Ingredients

• 1 medium pumpkin, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a pot over medium heat. Add the chopped onion and garlic, sautéing until they are translucent.
2. Stir in the curry powder and ground ginger, cooking for an additional minute to release the spices’ aromas.
3. Add the cubed pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the pumpkin is tender.
4. Pour in the coconut milk and blend the mixture using an immersion blender until smooth. If you prefer a chunkier stew, blend only half of it.
5. Season with salt and pepper to taste. Serve warm, garnished with fresh cilantro.

Curry Tempura Vegetables

Curry tempura vegetables are a delightful twist on the traditional tempura, combining the light, crispy texture with the warm, comforting flavors of Japanese curry. This dish is perfect for those who enjoy a crunchy snack or side that packs a flavorful punch. It’s simple to make, allowing you to whip up a plate of these tasty bites in no time!

The blend of vegetables, lightly coated in a spicy curry batter, creates a unique taste experience. You can customize the vegetables according to your preference, making it a versatile dish suitable for any occasion. Serve them with a dipping sauce for an extra kick!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon curry powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup cold water
• 2 cups mixed vegetables (such as sweet potatoes, bell peppers, and zucchini)
• Oil for frying
• Optional: dipping sauce (e.g., soy sauce or spicy mayo)

Instructions

1. Prepare the Batter: In a bowl, mix the flour, cornstarch, curry powder, baking powder, and salt. Gradually add cold water, stirring gently until just combined.
2. Prepare the Vegetables: Slice your chosen vegetables into bite-sized pieces. Pat them dry with a paper towel to ensure the batter sticks.
3. Heat the Oil: In a deep pan, heat oil over medium-high heat until hot (around 350°F or 175°C).
4. Coat and Fry: Dip the vegetable pieces into the batter, allowing any excess to drip off. Carefully place them in the hot oil, frying in batches for about 2-3 minutes until golden brown.
5. Drain and Serve: Once cooked, remove the tempura from the oil and drain on paper towels. Serve hot with your favorite dipping sauce!

Curry Quinoa Bowl

The Curry Quinoa Bowl is a delightful fusion of flavors that brings together the warmth of Japanese curry with the nutty taste of quinoa. This dish is both satisfying and nutritious, making it a perfect option for a quick lunch or a light dinner. With its combination of colorful vegetables and a creamy curry sauce, it offers a vibrant and comforting meal that’s sure to please.

Not only is this bowl bursting with flavor, but it’s also super simple to prepare. You can whip it up in about 30 minutes, making it an ideal choice for busy days. With the quinoa as a base, you can customize the toppings to your liking for a meal that feels both hearty and refreshing.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 bell pepper, chopped
• 1 cup pumpkin or sweet potato, cubed
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 can coconut milk (13.5 oz)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Yogurt or sour cream (optional)

Instructions

1. Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion, carrots, and bell pepper. Sauté for about 5-7 minutes until softened.
3. Add cubed pumpkin or sweet potato, minced garlic, and curry powder. Stir well and cook for another 5 minutes.
4. Pour in the coconut milk and bring to a simmer. Cook for an additional 10 minutes until the vegetables are tender. Season with salt and pepper to taste.
5. Fluff the cooked quinoa with a fork and divide it into bowls. Top with the curry vegetable mixture and garnish with fresh cilantro. Add a dollop of yogurt or sour cream if desired. Serve warm.

Coconut Curry with Chickpeas

This coconut curry with chickpeas is a delightful dish that brings together creamy coconut milk and tender chickpeas, creating a rich and satisfying meal. The flavors are warm and comforting, making it perfect for a cozy dinner or a quick weeknight meal. Plus, it’s easy to prepare, taking just about 30 minutes from start to finish!

The combination of spices and the natural sweetness of coconut milk make this dish truly special. You can adjust the spice level to your liking, and it pairs wonderfully with rice or naan, making it a fantastic option for anyone looking to enjoy a taste of Japan with a twist. Let’s dive into the recipe!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup spinach, fresh or frozen
• Salt and pepper, to taste
• Cooked rice or naan, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional minute until fragrant.
3. Stir in curry powder and turmeric, cooking for about 30 seconds to release their flavors.
4. Pour in the coconut milk and add the chickpeas. Stir well and bring to a gentle simmer.
5. Let it cook for about 10 minutes, allowing the flavors to meld together.
6. In the last few minutes of cooking, add the spinach and stir until wilted. Season with salt and pepper to taste.
7. Serve hot over cooked rice or with warm naan.

Curry Stuffed Bell Peppers

Curry stuffed bell peppers are a delightful combination of vibrant colors and rich flavors. This dish takes the wholesome goodness of bell peppers and fills them with a savory curry rice mixture, making it both delicious and satisfying. The sweet and slightly crunchy peppers complement the warm spices of the curry, creating a wonderful balance that’s sure to please your taste buds.

Making these stuffed peppers is simple and perfect for both weeknight dinners and special occasions. With just a few ingredients and steps, you can whip up a meal that looks impressive and tastes fantastic. Plus, they’re a hit with both kids and adults, making them a great addition to any dining table!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked rice
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• 1 tablespoon oil
• Cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside with oil and set them in a baking dish.
3. In a skillet, heat oil over medium heat. Add onions and garlic, cooking until softened. Stir in the ginger and curry powder, cooking for another minute.
4. Add the cooked rice and mixed vegetables to the skillet. Season with salt and pepper, stirring until everything is well combined.
5. Stuff each bell pepper with the rice mixture, pressing gently to pack it in. Top with any remaining stuffing.
6. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes to allow the tops to brown slightly.
7. Garnish with fresh cilantro before serving. Enjoy your hearty and flavorful curry stuffed bell peppers!