OP: to aid your quest, there are many curry varieties all over the world; pretty distinct differences between them.

(I am a mediocre cook so excuse the decidedly non-normative descriptions that follow)

I've tried/cooked the following. All are considered "native" foods in the respective countries of origin although curries I believe are Indian in origin.

1) Japanese curry. Slightly sweet. Dark brown, thick and non-spicy. Rarely made from scratch but instead with commercial curry stock cubes (sold by companies like House, Ajinomoto etc). Chief ingredients include cubed beef chunks, potato and carrots. May include chunks of apple (Vermont Curry). Usually tastes better several days after you cook it,; curry is stored in a pot at room temperature and simply reheated again and again.

2) Malaysian curry. Chinese Peranakan, Indian and Malay versions exist. Usually made with a coconut milk base but not always. Very spicy. Main spices (in addition to the curry powder) include turmeric, lemongrass, cloves and aniseed. Subvarieties include rendang (less gravy, made with grated coconut meat) and sambal (sour because of the use of tamarind)

3) Thai curry. Mostly coconut-based. Dishes like Gaeng Khew Wan (Green Curry), Kari (Yellow Curry), Massaman Curry, Red Curry, Panang etc. Distinguishing ingredient in Thai curries include fish sauce , tamarind and kaffir lime (makrut).

4) Indian curry. I've tried Southern curries (Malayalee curries, Andhra curries etc) - these are dark, sour, very spicy, can be coconut-based. Others I've tried a lot: Northern curries (buttery) and Goan Fish curries.

5) English curries. Chicken Tikka Masala, Balti curries and the like. I like this too.

6) Ethiopian Berbere curry. Very similar I've found to southern Indian curries.

I'm sure there are many more varieties.