Curry 카레

Curry is a small restaurant at 62-1 Seongbuk-ro in Seoul that changes its curries through natural spices and seasonal ingredients. Since opening in 2018, it has drawn from North and South Indian, Thai, Sri Lankan, and Japanese traditions while altering blends that include cardamom, clove, and red pepper. The menu centers on spinach curry and a second curry made for a limited period. The spinach curry has been described as a vegan preparation of seven natural spices, deeply browned onion, spinach, tomato, cashew paste, and soy milk. The rotating curry is rebuilt through its spice count, protein, vegetables, and herbs rather than merely changing a garnish. In summer 2026, white chicken keema was a North Indian dry curry made with six spices, minced chicken breast, cashew, yogurt, cream, ginger, Cheongyang chili, lemon, and optional cilantro. Pork vindaloo paired its pork curry with curd and shredded ginger. Sweet-corn keema set the corn's sweetness and bite against mint, dill, and cilantro. An earlier pumpkin chicken korma combined twelve spices, roasted pumpkin paste, coconut, and chicken, then added dill and green citrus. Fish curry used fourteen spices, herbs, and coconut for a sauce served with a white-fish steak, pumpkin, lime, and cilantro. Other rotations have included an Indian home-style dal curry simmered with eight spices, mung dal, and chana dal; Sri Lankan shrimp curry; Thai green curry; cheese keema; and cashew keema. The rotations range from dry minced-meat and creamy vegetable curries to coconut seafood and lentil dishes, all with rice. Five or six counter seats and two small tables form the compact room. The short menu rebuilds curry around spinach, meat, seafood, pulses, seasonal produce, spices, herbs, dairy, or coconut.