Curry 카레

Since opening in 2018, this tiny curry shop on Seongbuk-ro has kept reworking its spice blends across North and South Indian, Thai, Sri Lankan and Japanese styles. The constant is a vegan spinach curry built on deeply browned onion, spinach, tomato, cashew paste and soy milk. Alongside it runs a limited curry that changes protein, herbs and texture together: summer 2026 brought a white chicken keema, a North Indian dry keema curry of minced chicken breast with yogurt and cream, and an earlier fish curry set a white-fish steak in coconut sauce. Seating is five or six counter places plus two small tables.