I love curry! Simple as that. The names in parentheses are the brands I like to use.

Approx 275 Calories per serve (if splitting into 6 smaller serves)(Approx 30gms Carbs, 15gms Fat, 9gms Protein).This curry is super creamy and delicious. Serve on Cauliflower Rice for a lower Carb option (as I did) if you wish 😁

Approx 300 calories per serve(approx 40gms Carbs, 4gms Fat & 10gms Protein)Serve with Cauliflower Rice

Approx 380 Calories per serve (Approx 40gms Carbs, 25gms Fat, 10gms Protein)Serve with Cauliflower Rice

Approx 200 Calories per serve (30gms Carbs, 3gms Fat, 9gms Protein).Add chicken thigh if you wish 😁You can mix and match Spices, I always do!

In Japan, people uses curry roux, which is a concentrated solid of flour, oil, spices, and seasonings. Japanese people puts plenty of vegetables such as carrots, potatoes and onions. Today I use spices instead of curry roux, but since the vegetables used are Japanese-style, I named them Japanese curry!I posted another turmeric curry recipe, which is made only onion, cauliflower, and chickpeas. ( Coconut Cauliflower Turmeric Curry ) I want you to compare those curry recipe!If you want to see more recipes, check my blog (kichi.life/recipes/ ) or Instagram! @kichi.vegan_life

Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetables.

This is a simple and easy to make vegan tofu curry.

This street food dish comes as a byproduct of goat satay, which left scraps of meat and bones. Zero waste.

This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled. Conceptually simple, vegetables in water, this Asian-inspired curried variation of an American comfort classic is sure to impress with its diversity, ease of modification by ingredients, and it's natural ability warm bodies and hearts on a cold winter day.

Classified as Indonesian curry, gulai ayam is a traditional Indonesian dish of chicken in a spicy rich yellowish curry-like sauce. It is originally from West Sumatera, Indonesia.