The word “curry” comes from the Tamil word “kari” meaning “sauce”. Curries are typically dishes cooked with a complex mix of spices, herbs and chillies (fresh or dried). The curry ingredient that first comes to mind for most people when considering making a curry is ‘curry powder’. What we know as curry powder is a spice mix typically used in curries and mainly made up of coriander, cumin and turmeric. It was first traded as a spice commodity by the British East India Company. Curries originate from South and South-East Asia and are very popular across the world. The exact time at which curries originated is still a mystery, but archaeological digs have found mortars and pestles from over 4000 years ago containing traces of spices like mustard, cumin, fennel seeds and tamarind pods. From this evidence, it’s possible that these dishes have existed for centuries.
India doesn’t have one sole dish that represents every single region as there is a huge diversity of different dishes, from rich fish curries from the South to flavourful curried-meat kebabs from the North. India is a religiously diverse country and is home to Hindus, Sikhs, Muslims, Christians and Buddhists, each with their own customs. In light of this variety, I decided to make something that could accommodate all customs: a vegetable curry. Given that there are so many different curries, I thought it would be fun to come up with my own recipe. To be completely honest, I came up with it during a “fridge spring clean” just before the holidays!
It’s an original recipe!
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