Reinventing The Curry

Someone showed me the recipe for "Japanese curry", which includes some liquidised vegetable to thicken it.  I was confused.  I do not know anyone who cooks Japanese curry without using a paste.  So I checked online, and I was right, everyone does use the paste.

Then looking up the history of Japanese curry, it evolved from the English curry a few hundred years ago, with the character of being thickened by flour.

Why do people like to reinvent the curry?  First fried meat imported from Europe into Japan came back as Katsu, and now curry imported from England into Japan comes back as Japanese curry...