Since ready-made curry roux has a high-caloric content, I came up with a simple homemade curry.When eating with kids, I reduce the amount of curry powder, then mix in grated apple to make the spice mild.Or, you can increase the amount of honey.Use meat and veggies of your choice. Recipe by noamanma

This is tomato season! This curry is tasty with load of glutamic acid in tomato. You can make your own Japanese style curry without instant curry roux

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*

When I was at my parents house, my mother made a tomato curry she'd seen on a cooking show.My tomato curry is an easier version of that one she used.It's my partner's favorite.Cook the onions until they are soft for the best taste.If you're making this without a curry roux base and have only curry powder, use two consommé cubes as a substitute. Recipe by Kuiishinbouneko

Have some leftover tomatoes and onions, so i made a new curry that goes great with rice.

A simple, yet a flavourful, lip smackingly delicious curry, ideal with any flat bread. Do check out the video recipe at: https://youtu.be/EzPFCkeohjc

We often receive a large amount of cherry tomatoes as a gift, and I've always made them into tomato sauce. I tried them once in a curry, and it was so delicious! So since then I've been making curry whenever I've had a lot of tomatoes on hand.You can use any meat you like! If you make this in a pressure cooker, enough water will come out from the tomatoes and other vegetables, so you don't need any added water! The sweetness of the tomato is delicious, and this curry is good for you too. You can add eggplant and use this as a meat sauce too! If you are making this in a regular pot, please add a little water. Recipe by Nyororon

I made this dish for my family to eat a lot of vegetables when they didn't have an appetite.Cut the aubergines in big chunks as they will melt if you cut them too small.Don't cook the shishito peppers in the pan with other ingredients as they turn brown. So put the fried shishito peppers on top of the curry on a plate!The shishito peppers will blend well with the curry when you eat and give a lovely flavor. For 10 servings. Recipe by Mokobu- mama

I made this dish because I wanted to use aubergines . With minced meat, you can taste meat in every bite. . I love curry with minced meat and aubergines, so I make this often.I haven't put other vegetables in the ingredients, but use whatever you like, such as carrots and peppers .Adding a little milk makes the curry milder .Adding a little soy sauce makes the curry richer .If you fry the aubergines and make the curry all in the same pan, you will have less washing up . For 2~3 servings. Recipe by classy

This recipe is based on the chickpea curry that is published in the international recipe book, "Bean Book". Although this curry is for vegetarians, beans are a great source of protein and highly nutritious.Since the original recipe is vegetarian, I use olive oil, but you could substitute with butter.The cinnamon stick is used to add fragrance. If you don't have a cinnamon stick, substitute with about 1 teaspoon cinnamon. Recipe by crann

I found some nice, long eggplants at the supermarket, which inspired me to make this summer vegetable curry. I also bought okra and mushrooms for this. For the rest, I used ingredients I had around the house.I microwave the okra for 1 minute and add them at the end.Bring out the acidity of the curry by adding canned tomatoes.My secret ingredients are milk, honey, instant coffee, and Japanese Worcestershire sauce. I add curry powder for fragrance. For 12 servings.(Recipe by Takashi mama)

I made chicken curry (one of my favorites) in a very short time with canned tomatoes.Our family's secret seasoning combination is 1 teaspoon each of Japanese Worcestershire-style sauce and ketchup.Sautéed onion releases juices, so 200 ml of water should be enough.I like chicken breast better than thigh meat because it is healthy and it does not melt away.Even people who do not like tomatoes will like this curry. Recipe by mirimiriri