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 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

This is a classic Thai dish. It is one of our daughter’s favorite when she eats out so I did some research and this is the recipe I came up with.

I was chosen as a tester for Kagome's Basic Tomato Sauce. Since it is already flavored, it only takes a small amount of effort to make come up with simple variations. It also saves time since I don't have to boil the sauce from the beginning. Using the sauce, I made a simple tomato curry for the summer.Adjust the amount of curry powder to you liking. For 2 servings. Recipe by Nanaiku

I ate this chicken prepared by a friend from Mozambique. I enjoyed it and wanted to try it myself. It tastes good if you are a fan of African cuisine.

I’m trying to eat less meat, but I’m not fond of using processed “plant meat” to bulk up our meals. I’ve found that eggplant is very filling and good substitute for meat.

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

Eggs are a very good source of inexpensive, high-quality protein. Eggs are also rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. White eggs tend to get all the credit when it comes to egg protein. No matter how you cook an egg—poached, omelet, scrambled, fried, and hard-boiled—it will have about 6.3 grams of protein per large egg. This variation of egg curry is made using cauliflower, potato, coconut milk, evaporated low fat milk tamarind water, onion, ginger, garlic, onion and tomatoes along with eggs and that`s how you get the delicious curry. This is the quick meal recipe and a spicy dish too, however, if you wish to make less spicy, you can reduce the birds eye chillies or remove it. Egg curry is a popular Indian curry which is best enjoyed with plain rice or breads.Stay Happy and Stay healthy.

I wanted to eat a lot of vegetables! But I wanted to eat a rich, deeply flavored curry like the kind you can get in a restaurant! So this is the curry we continue to make in our house. The generous amount of garlic adds richness and flavor, and the chicken is so tender! I worked on this recipe so that it would be spicy and easy to prepare.The key point is to pre-season the chicken and to simmer it until it's falling-apart tender. The garlic adds richness, and the celery adds a nice fragrance. Even if you don't like vegetables, you may not notice that there are a lot in this curry. This recipe uses regular store-bought curry roux so it's easy! For 5 servings. Recipe by Toiroiro

Apple Crumble is one of my favorite desserts and, perhaps, the easiest to make. This recipe is by Samantha Seneviratne from The New York Times.#GlobalApron

My little ones love the taste and flavour of my chicken curry and they are always asking for daddy’s chicken curry 😊The curry is medium hot however it can be made more hotter and spicier by more chilli and whole spices.Served best with rice and yoghurt. Can also be served with Roti.This recipe can serve 4-6 people.Leftovers can be put in the fridge and can be eaten up 3 days from when the chicken curry is made.