Simple Dry Curry

My husband wants to eat dry curry! So, here it is.It's all about stir-fry! And mix! Just be careful not to burn it.Make sure to use curry powder (S&B's red-can curry powder, for example) and not store-bought roux. If you use a roux or curry flakes, it becomes too dense. For about 4 servings. Recipe by Emurate

My friend taught me how to make this, and it was so good that I posted it here. It's a great fool-proof dish!!It's best with a generous amount of curry powder.It's nice with tomato juice instead of vegetable juice too.It's a simple dish with few ingredients, but if you like, you can add finely chopped green peppers, mixed vegetables or soy beans. For 2 servings. Recipe by meff

I wanted to eat curry, but I also wanted something that was easy to make.I looked at many recipes, and tried making curry my own way. This is the result!Check the taste as you go along and adjust the salt, spiciness and richness to your liking!Last, season subtly with ketchup, a small square of chocolate and Japanese Worcestershire-style sauce!! For 4 servings. Recipe by pancake08

Make café-quality dry curry just by sautéing! Thank you for making it a hall of fame recipe! Featured in 'Popular Cookpad Side Dishes'.The origin of this recipeI wanted to eat delicious dry curry (・∀・)

This is my family recipe for an easy dry curry, which can be made without curry powder or garam masala.If you are using soup stock cube, cut in half before adding it. Recipe by handmadecafe

I wanted to make dry curry, but didn't have much meat, so I decided to add carrot. My daughter loved it.You need to make the garlic oil for this recipe.To deepen the flavor of the curry, add a touch of curry powder. If you don't add it, only use half the amount of water. Recipe by Yuuyuu0221

My 2 year olds favorite. A lot of veggies and wasn’t picky with the veggies this time! Minced and easy to eat for toddlers. Kind of like keema curry. Just less water (liquid). More solid sticky because potato starch makes it more sticky. You can use any veggie

It's an easy curry, which I could make quickly to feed my hungry kids.It depends on the brand, but the curry roux has about 10 servings per packet. 1/4 of the packet should be fine.You can use the vegetables you use when you normally make curry, or any that you like. This time, I topped the curry with a boiled egg. For 3 servings. Recipe by NO-KA

I created this recipe because I wanted to make a curry that contains a lot of vegetables.It's easy to mince the garlic and vegetables in a food processor instead of using a knife.Serve with a soft-boiled egg. Mix the curry with the yolk, then eat them together. It will make the taste mild, and will be delicious. Recipe by Marry10

I've been making this minced meat curry ever since my daughters were small. Healthier and tasty with lots of veggies! Back in those days, I used to make them mild for my children, but now there are only adults at home, so I add 1 tablespoon curry powder to make it spicy. I usually make heaps of it to enjoy different variations.Lean beef has fewer fat and it's lower in calories, so the meat won't reduce too much when it's cooked. The onion and celery fall apart while cooking, so it's okay to coarsely cut them. You can't fix the curry when it becomes too spicy, so I usually use a modest amount of curry powder to adjust towards the end. You can basically use any kind of spices you have at home, and adjust them as you'd like. The vegetables release sweetness, so the unsweetened Japanese-style Worcestershire sauce and tomato juice work perfectly. For 4 to 5 servings. Recipe by Cha-miru

I arranged a recipe my mother taught me some years ago.If you have young children, make it mild by adding lots of ketchup. If you like it spicy, add Tabasco sauce.Note: I added flour to the ingredients list. It's fine without, but everything will blend together nicely if you use it. For 4 servings. Recipe by Yuudai mama miki

I added curry powder to meat sauce, and it became curry.By simmering the dry curry for some time, the soy beans become tender and lose their soy bean-ness. I freeze the curry and enjoy it over several days. For about 5 servings. Recipe by shihoshi

I challenged myself making this at my husband's request.Although I just made it up...it's one of my family's favorites.The richness depends on the water content of vegetables used, so adjust the flavor while taste-testing. For 4~5 servings. Recipe by MyT09

I've known for a long time how good this tastes! ＾＾None in particular, but if you don't have much time to boil the ingredients, it's OK to use less water. Recipe by meguJJ

This curry is perfect for when you are pressed for time.The taste will change depending on the kind of meat sauce and curry roux you have.I recommend Kewpie brand "Fond de Veau" Meat Sauce.I usually use the brand called "Torokeru Curry" for the roux, but you should use your favorite kind.This curry takes less time than rice to cook, so it's good for when you don't have much time or when guests suddenly show up at the door. For 4 servings. Recipe by Yuna mama

If it's too curry-like, my kids say it's too spicy, so I added a decent amount of ketchup to give it a milder flavour.If you are using soup stock granules, 1 cube is equivalent to about 2 teaspoons of granules, so measure accordingly. Recipe by Pukuttopukumaru

I wanted to expand my tofu repertoire.You can use whatever vegetables that you like. I made delicious versions with pepper, daikon radish and mushrooms.Add a little more water if the vegetables don't contain much moisture.I used the medium spicy "Golden Curry" for the roux. Use whatever roux you like.Even if the amount of ingredients doesn't match perfectly, it's still delicious. Recipe by Kohanemi

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 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

As I was using pre-cooked beans, I wanted to make something quick! So I chopped the vegetables finely and made dry curry. You can fully enjoy the beans as they are bigger than the other ingredients.Cut the onion, carrot and potato evenly into 5 mm cubes. It tastes nice with corn as well. I recommend using a scum-removal sheet. Using this sheet, you can remove the scum and excess fat easily as the ingredients are very small pieces. Add 2 blocks of curry roux to start, and one more block if it's needed. For 4 servings. Recipe by Muuko

Featured in multiple recipe books!Recipe of the day on 6/14/2012☆Easy to make with ingredients you have at home♪ Great for freezer storage☆About this recipeA staple stock food for the freezer☆Easy to make with what's in the fridge, and it can be frozen for later. Highly recommended for getting lots of vegetables♪

★Thank you to 300 people in July 2014★A delicious dry curry packed with eggplant and ground pork. It's easy to make without store-bought roux. ❤The origin of this recipeI made it because I bought eggplant.

This is our family's staple chicken curry. I experimented several times by changing ingredients and secret ingredients, but I arrived at this recipe and this is my favourite. I wanted to write down this recipe so I won't forget.*I always cook this recipe with chicken thighs.*Please adjust the amount of ginger and garlic to your liking.*I add potatoes after the pot starts boiling to prevent them from falling apart. For 4-5 servings. Recipe by annnnn

I've been making dry curry for a long time and settled on this recipe.The minced meat won't clump together too much if you add water with the meat. For 3~4 servings. Recipe by border514

We also get a lot of tomatoes from my in-laws. This recipe is quick to make, and is versatile too, so I make it all year.PS: If you don't have whole cumin seeds, add some cumin powder at the very end.To peel the tomatoes, remove the cores, make a crisscross cut in the skin, and put in boiling water for about 20 seconds. The peel will come off easily.I used small tomatoes this time. (300 g in total)This is delicious wrapped in tortillas or as a pizza topping too. If using it like that, reduce the amount of water added and season well with salt and pepper. Recipe by putimiko

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 really wanted to recreate the dish I eat regularly at an Indian restaurant, so I combined whatever spices I had. The homemade naan recipeis also easy to make, and you can make it at the same time as you make the curry. Bring the fragrant breeze of India to your home!I usually eyeball the spices, anyway so please adjust since everyone has different preferences for spiciness. You could also use mushrooms and eggplants - just use anything in the fridge. The curry tastes good even if you don't have of all the listed spices, but the key is to add the cumin and garam masala. For 4 servings. Recipe by Rizzy

I'm hooked on okara as a ingredients in my postnatal diet dishes. To make lunch for myself, I came up with this recipe that I can make with ingredients that I have on hand in a short time. It's healthy, but the fiber in it is really filling.I used fresh okara. Adjust the amount of water according to the water content of the okara.Make sure to cook the okara through at Step 3. Recipe by megmicky

I had so much Chinese cabbage so I added it to dry curry.If you don't have the spices marked with ＊ (cumin, nutmeg, coriander), you can omit them. In that case, try adding curry powder. If you like it spicy, try using spicy curry roux. For 5~6 servings. Recipe by kazz72

I adapted a curry recipe from "vege dining", a website I love.It is free of animal derived ingredients and doesn't use a lot of oil, so it's ideal to feed to small children as well.Add richness using sesame paste. You could probably use peanut butter instead. Adjust the amount of spices to taste. Reduce the curry powder for small children. Try to use preservative and MSG-free ketchup and sauce as much as possible. If you are allergic to wheat, dilute rice flour, kudzu starch, or katakuriko with water and add at the end to thicken the sauce. Recipe by Naokki-