Super easy to make - look for "Golden Curry" in most Asian groceries. You will likely see more kinds in a Japanese grocery. Get some good rice while you are at it.

My daughter remarked that you can apparently put any random vegetables in Japanese curry and it still tastes awesome.

Second the recommendation for Golden Curry, it's a staple of my cabinet. And it's not just Asian food stores, I've found it in the "International" sections of small-name grocers, chain grocers, and even in the Wal-Mart of the podunk Appalachian town where I went to college. I also buy it in bulk from Amazon when I need to pad out my order to get the free shipping. Highly recommend.

It's pretty tasty but it's also mostly palm oil so may not be the most healthy thing to eat in large quantities.

Nope, they're very different flavor profiles. Japanese curries may contain cocoa, but they don't highlight it - it's very much a background flavor.

The Japanese "golden curry" being talked about here is also based on a roux and more closely resembles an English gravy that has been juiced up with some warm spices, e.g. flavors like cinnamon, allspice, and cloves. The Japanese preparation includes chunks of meat and vegetables and is usually served over rice, but you could include root vegetables and skip the rice if you prefer...

Because of the warm spices, my first taste of it actually gave me a nostalgic memory of my long gone grandfather who liked to cook "old world" German food. Germany was also influenced by the spice roads and incorporated a lot of these same spices into its cuisine.

Puebla had a large influx of Lebanese, so recipes there are influenced by those who settled there, like skirt steak on a rotisserie was inspired by schwarma.