This is not an authentic Indian recipe, just a quick and easy weeknight meal that doesn't require a lot of ingredients or spices

My husband said that Japanese people would love this mild chicken curry, so I made my own version adding chickpeas.You can shorten the cooking time either by boiling chickpeas beforehand or using a pressure cooker.It tastes even better if you allow the curry to rest overnight. Recipe by Dauri

I made an inexpensive curry using bone-in chicken. I thought it up as a I went along. You can also used cut canned tomatoes.If you want to make it spicy, add 2 store-bought curry roux instead of the hayashi rice roux.※ In Step 4, add fresh or 100 ml of canned tomatoes.※ If you prepare the onions in a microwave, they will stir-fry quickly. Refer to Recipe by Yuuyuu0221

This is our family's staple curry dish.It's so delicious that even a restaurant specializing in curry can't beat.Once you taste it, you won't be satisfied with normal curry anymore.I measure water using the can of the canned tomatoes.1 can holds about 400 ml.Microwaving onions in ahead of time reduces stir-frying time. Recipe by Nassan

I wanted to eat at home the butter chicken curry in an Indian curry place.Make sure to saute the butter, garlic, and ginger patiently over low heat. Make sure to avoid any burns. For 3 to 4 servings. Recipe by Matsujun

I created this dish because I don't like curry with potatoes or carrots.If you think the taste is too rich, you can substitute 1/2 the amount of yogurt with tomato juice. I can't omit shishito peppers, even if I'm on a tight budget. I like adding 1/2 of a chopped celery stick. Recipe by Happa

I used vegetable curry this time. Curry ramen is tasty!I try to eat leftovers from the day before for lunch. I modified the recipe so we won't get tired of eating the same food. Go housewives! For 1 serving. Recipe by Chibichibi

It was 100°F (38°C) when I made this mildly spicy, hearty dish in a futile effort to summon Autumn 😂. Yes, it’s probably better suited for Fall, but it has an amazing flavor and is nutritious, too! I didn’t think my young daughter would like it, but she did!The ingredient list looks a little long, but don’t let that deter you. The prep is fairly easy and it comes together quickly once you have the ingredients ready. This recipe is definitely going into my regular rotation.Note: You can make this dish vegetarian by omitting the chicken and adding another can of chickpeas.This recipe was modified from “The Real Food Dieticians.”#GlobalApron - Week 24. Chickpeas and Tomatoes#Dinner #Savory #Meat #Dairy-Free #Vegetables

Green curry from scratch. Substitute meat and vegetables as preferred. Tip: I cook for 2, so I prepare the full curry paste recipe and put half in the freezer for next time.

In temples, they serve this without onions and garlic, as a special Buddhist dish. My husband didn't care for this type of legume, but when I came up with a super spicy version, it's become one of his favorites. Sometimes, he even eats it all up!!!Since the fried bread uses a lot of oil, as does the roux, you may not want to think about the amount of calories. But reducing the oil also will compromise the taste, so I recommend using the full 7 tablespoons of oil. Be sure to serve it piping hot.I recommend using the unsalted type of canned chickpeas. After opening the can, taste one chickpea to see how salty it is, and if it's strong, soak it in water, and reduce the amount of salt when making the roux.The chickpeas will absorb a lot of liquid when stewing, so be sure to keep your eye on the pot! Recipe by Guri

I absolutely love curry.I love chickpea curry too, and have tried various curry recipes.I came up with this original recipe by using various delicious ideas from different chefs. The combination of spices is pretty random.This recipe is actually quite easy to follow!Add the spices with periodic taste-tests.I think the key to making this curry delicious is to use different kinds of curry powder. That's why I gave a wide range to the amount of curry powder to add.Adding spices while tasting your dish is so much fun! Recipe by Senchiko

I love Thai food. My friend from Thailand, would either make some for me or take me to his cousin's restaurant. I used to make this recipe all of time on the stove, but once we got our slow cooker, I decided to try it in there. For this, I added spinach and carrots. I would have eaten this with just the carrots. Something amazing happened to them.Serve with rice or noodles.Enjoy!