I love lotus roots!I cooked it with vegetables I had at home, and made a delicious dry curry.I made this dish with the ingredients I had at home. You can use any vegetables.But please use lotus root. Recipe by rubi0314

I wanted to make a Western-style dish with lotus roots, and I also wanted to use up the olives I had lying round.This easy tapas-style appetizer is great when you need one more dish for a meal.When prepping the lotus root, peel it, then soak it in vinegar water to avoid any discoloring. Step 2: Please test the texture of the lotus roots midway and adjust it to your liking.Step 3: You only need a tiny amount of the curry powder.Use green or black olives, whichever you'd prefer. Recipe by naonaos

i found this recipe when i was cokking for my family one night and they loved so much i took a picture before i ate it. hope you love it as much as we did.

Scottish husband (the U.K's healthy Indian influence inspired many of the meals his mom would cook) was craving the comfort of this dish his mom use to make when he was a child. I've never made it before, hadn't ever had curry of any kind. This is what I came up with after reading a Martha Stewart recipe. I improvised with what I already had. Anyway, it was absolutely delicious. He loved it.

I figured I would make a curry flavored niku jaga with pork, taro potatoes, and shimeji mushrooms etc., but I changed my mind, and made Japanese-style curry . This is superb if you eat it while breaking apart large taro potatoes. I am really happy with how thus turned out.Using konbu seaweed broth works really well for the soup stock. The burdock root also produced a nice aroma for the broth . Burdock root+taro potatoes+shimeji mushrooms+pork etc. is a good combination, and are indispensable ingredients. For 9 servings. Recipe by Okaraseijin

I wanted to make a stew with a twist, so I came up with this.If sweating the onions seems like too much of a bother, just grate. Recipe by Deiji-daisy

When I was making curry doria (rice gratin with white sauce), I thought it would be a good idea to make just curry soboro.The oil hardens when the curry soboro cools down, so microwave before eating. Recipe by FarmersK

Hubby fancied a curry but didt want to spend hours getting one ready, this worked so well and the depth of flavour was excellent for one made under 30 mins.

I was getting yummy flavors while adding spices

Found a vegan recipe here and used it as insperation for this recipe. The first bite kick me in the back of my throat but after that it was really good, a little hot and a little sweet.

I love trying new things. There is a thousand ways to make this, this is what works for me. I did this w/o ginger because it is a little strong for me.

There was a curry like this served at a café I happened to go to. It was delicious, so I tried re-creating it at home.I really recommend letting this curry rest for a day before eating, since it will become richer and tastier even more than regular curry does.If you are going to eat the curry right after cooking it, use a little extra curry roux. If you are going to eat it the next day, just 70 g. The curry will have a more pronounced tart taste. Recipe by *ai*