Roasted Vegetable Curry

Serves 8 (1 1/2 cup each)


  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1 small head cauliflower, cut into small florets (about 6 cups)
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 1 cup carrot, diced
  • 3 large garlic cloves, minced
  • 1 1/2 teaspoon ginger, peeled and grated
  • 1 red chili pepper, seeded and minced
  • 14 ounce can tomato sauce
  • 32 ounces low-sodium vegetable broth
  • 3 cups russet potatoes, peeled and diced (1/2 inch)
  • 3 cups sweet potatoes, peeled and diced (1/2 inch)
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 14 ounce can coconut milk
  • toppings: cilantro, salted pepitas, Greek yogurt


  1. Preheat the oven to 450F degrees.
  2. Combine spiced through cayenne pepper in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of spiced mixture and toss until well coated.
  3. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15-20 minutes. Set aside.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown (3-4 minutes). Reduce heat to medium and continue cooking, stirring often, until the onion is translucent. Add garlic, ginger, chile and the remaining spice mixture. Stir and cook for an additional minute.
  5. Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zet and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35-40 minutes.
  6. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Option to serve garnished with cilantro and chiles.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in Eating Well: Soups (pp. 49).


Coconut Curry Ramen

Serves 4


  • 3 tablespoons toasted sesame oil, divided
  • 3.5 oz shiitakes, torn
  • 4 garlic cloves, pressed
  • 1 tablespoon freshly ginger, grated
  • 4 cups chicken or vegetable broth
  • ½ teaspoon ground turmeric
  • ½ brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1-2 tablespoons Sambal Oelek
  • 2 tablespoons mild red curry paste
  • 15 ounce can unsweetened coconut milk
  • 1 tablespoon lime juice
  • 9 ounces ramen noodles
  • For serving: chili oil, sesame seeds, chives, 4 boiled eggs, cooked and sliced in half
  • Protein Option: If you want to add a protein to this dish, cook it seperately or in the broth while boiling. This dish showcases shrimp that was seared in a pan seperately and added to the dish during serving.


  1. Heat 1 tablespoon sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tablespoon sesame oil, season with salt and pepper, cook until crispy and then remove from pot.
  2. Reduce the heat to low and add 1 tablespoon sesame oil, garlic, and ginger. Cook until fragrant, about 1 minute.
  3. Deglaze the pot with chicken or vegetable broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot and bring to a boil.
  4. Meanwhile set 4 eggs into a small pot. Fill the pot with cold water until the eggs are submerged and have an additional inch of water above them. Heat the pot on medium high until the water begins to slightly boil. Immediately turn off the heat, cover, and let the pot sit on the stove for 7 minutes. Drain and run the eggs under cold water. Peel eggs and set aside until ready to serve.
  5. To the broth, add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and Sambal Oelek. Add coconut milk and squeeze in lime juice.
  6. When the broth starts to boil, add ramen noodles and cook for 2-3 minutes. Option to cook the noodles seperately if you want to keep some for leftovers.
  7. Serve immediately with shiitakes, sesame seeds, chives, chili oil, and eggs. Your choice of protein can also be added to the dish.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe started here!

Chicken Katsu Curry


Curry Sauce
  • cooking oil (canola)
  • 2 medium-sized onions, roughly chopped
  • 4 cloves of garlic, finely minced
  • 2 tbsps ginger, roughly chopped
  • 1 red chili pepper, finely minced
  • 2 medium-sized carrots, diced
  • 4 teaspoons curry powder
  • 2 cups chicken stock
  • 5 teaspoons honey
  • 4 teaspoons soy sauce
  • (optional) cayenne powder (see *notes)
  • 1 tbsp cornstarch, diluted in 2 tablespoons cold water
  • (optional) 1T butter
Chicken Katsu
  • 4 boneless, skinless chicken breast halves, pounded and flattened to an even thickness
  • 1 cup all purpose flour
  • salt and ground black pepper
  • 2-3 eggs, beaten (dependent on chicken breast size)
  • 2 cups Panko breadcrumbs
  • Cooking oil, for shallow-frying (canola)
  • (optional) serve with white rice and/or garlic naan


Curry Sauce
  1. In a medium sized pan, sauté onions, garlic, and ginger until the onions become soft.
  2. Stir in chili pepper and diced carrot. Cook for 10 minutes.
  3. Spoon in the curry powder and stir until onions, garlic, ginger, pepper, and carrots are well-coated with the powder.
  4. Slowly pour in the chicken stock, honey, and soy sauce. If you want to add more heat, add cayenne powder to your preference level (see *notes).
  5. Simmer on low heat, uncovered, for 15 minutes.
  6. Stir in cornstarch that’s been diluted in water, and continue stirring until sauce thickens or until it reaches desired consistency.
  7. Turn off heat, option to add butter here, whisk until butter has melted.
  8. You can leave it as is. But for a smooth consistency, just simply use an immersion blender or use a blender.
  9. Set aside until needed.
Chicken Katsu
  1. Place flour (that’s been seasoned with salt and pepper), egg, and breadcrumbs in three separate bowls and arrange them in a row.
  2. Preheat oil in a cast iron skillet between 300-350F (if using canola oil).
  3. Lightly season chicken breasts with salt and pepper.
  4. Coat one chicken breast at a time with flour, then drench it in your beaten egg, and lastly, coat well with breadcrumbs.
  5. Shallow-fry chicken breasts until golden brown on both sides and cooked all the way through, total of 8 minutes. Make sure internal temperature has reached 165F. Transfer to a plate lined with paper towels to drain excess oil.
  6. Slice the chicken breast into strips, serve on a plate on or over rice, drizzle over the curry sauce, and garnish with green onions or parsley. Option to include garlic naan.


*In Japan, Chicken Katsu Curry can be ordered at different spice levels. Often you will be asked if you want a spice level of 1-5. Ask for a spice level 5, and you will get “the look” the you are crazy, no you don’t want a level 5, because you can’t handle it. If you want to add heat in this recipe to your preferred level, increase the level of spice with more chili’s or simply add cayenne powder one teaspoon at a time.

Thanks to the recipe which inspired me here.

The Story Behind the Recipe

While my husband served in the US military, we spent two years living in Okinawa, Japan. One of my husbands takeout favorites was a Japanese chicken curry dish called Chicken Katsu Curry. I have never been much of a fan of ordering out, so he would often pick this up for lunch. While I only tried the dish once, I remember the flavors well.

Cooking this curry recipe at home was a wonderful experience. The aromatics of the onion, ginger, and garlic are so inviting and once the curry powder is added to the mix, your house will be filled with yummy smells for at least the next twelve hours. The key is to blend up the curry smooth and to get a good crispy texture on the exterior of the chicken, while keeping the inside moist. Serve with a side of white rice and garlic naan to soak up all the curry goodness.