PROBLEM TO BE SOLVED: To provide an instant curry which is quickly reconstituted in hot water, eaten with a taste of good balance keeping its flavor, and preserved for a long period of time without losing its aroma.SOLUTION: An instant curry is made by a method in such a manner that powdery curry 1 and solid ingredients of curry 2 are subdivided respectively for one meal, have air removed therefrom, and hermetically sealed on circumference surfaces of resin sheets, then these are put together for one meal, packed in a required container 3, and hermetically sealed with a sheet-like cover material. The solid ingredients of curry are heated and seasoned with seasonings in advance. The powdery curry is made in such a manner that flour, viscous materials, curry powder, vegetables, and seasonings are mixed by adding required amounts, respectively, roasted while being stirred equally so as to remove water mainly contained in the seasonings, and these are kept being stirred and roasted until remaining water is about 8-12% so as not to be burned, and these are formed to powder having proper moisture evenly.
