I rearranged an eggplant curry recipe, which my friend taught me.Even my kids who don't like eggplant ate this dish up.This is easy, so there are no tips. Anyone will be able to cook it up.It's a little bit spicy, so you can reduce the amount of garlic, ginger, and curry powder, and add more ketchup for kids.You can also use pre-grated garlic and ginger from a tube. For 4 servings. Recipe by Nonru

The ingredients and instructions in a dry curry recipe I have weren't very good, so I decided to make my own version. This is the recipe I perfected.You can use different vegetables than the ones listed in the recipe. Peppers, kabocha squash, or potatoes would go well with this. Make this with leftover vegetables.Different types of curry powder have different amounts of spiciness and flavor, so use between 2 -3 tablespoons and adjust! (I use 3 tablespoons) Recipe by Natsumi

I like adding eggplant to curry, and this time I added it to dry curry.The amount of water needed depends on the kind of curry roux you use. I used a box with 8 cubes, which requires 900 ml of water, so when using 2 cubes, I usually add 220 ml. For this recipe, I used 110 ml, half the amount. For 2 servings. Recipe by FarmersK

I was chopping onions with the intention of making meat sauce, but I suddenly got an urge for dry curry.Before adding the ○ ingredients, make sure to blend the ☆ seasoning ingredients well with the other ingredients. It makes the curry more fragrant. You can use any spice you like. I just added the ones I always use when I make curry. You can use ground beef instead of a beef-pork mix. I think this would be tastier made with fresh garlic, but since I made it for my husband's lunch, I went light on the garlic flavor by using roast garlic powder. I didn't want him to get garlic breath. For 2 to 3 servings. Recipe by Hamama

I used everybody's favorite ketchup and curry sauce to make a stir-fry.When adding the seasoning ingredients, first pour in the sake to cook off the alcohol and allow the rest of the ingredients to blend easily. Recipe by Kajihara Ato

I wanted to eat delicious curry cooked with a small amount of ground meat and plenty of vegetables!!This dish has smooth texture, but it's satisfying.The flavour of this dish goes well with spinach, tomatoes, edamame, kabocha, sweet potatoes, (any kind of vegetable, basically) so it's a good recipe to have around. For 2 servings. Recipe by m miller

For those who living in Japan or looking for something Japanese-style curry.Chop all ingredients and boom! You will get this curry. I love to eat eggplants in this way 😊

I wanted to expand my tofu repertoire.You can use whatever vegetables that you like. I made delicious versions with pepper, daikon radish and mushrooms.Add a little more water if the vegetables don't contain much moisture.I used the medium spicy "Golden Curry" for the roux. Use whatever roux you like.Even if the amount of ingredients doesn't match perfectly, it's still delicious. Recipe by Kohanemi

Traditional Indian flavors that could be made with any ground meat, really.

I received a lot of eggplant, so I made curry with ground meat, added lots of eggplant, and simmered it down until the eggplant was rich and creamy.If you caramelize the onions before cooking the ground meat, it will turn out even more delicious. For serving 4-5. Recipe by Iku..

I wanted to enjoy the seasonal summer vegetables, so I put them into curry. A delicious dish that makes you want to eat seconds.If the tomato skin bothers you, please use parboiled tomatoes.The cooking time is shortened because you don't use potatoes or carrots. For 4 to 5 servings. Recipe by annnnn

I like zucchini, but my child doesn't. I suspected he may eat if it's seasoned with curry, so I gave it a shot. Both he and my husband liked this, so I posted the recipe here.Skip Step 2 if you prefer a crunchy texture for the zucchini. I microwave them since I prefer well-cooked veggies and want to reduce the time it takes to stir-frying them.Adjust the amount of curry powder to taste. For 2 servings. Recipe by Orenjiringu