Origins of Curry
The word “curry” is believed to have been derived from the Tamil word “Kari,” which means sauce or gravy. Archaeological finds dating to around 2500 BCE from Mohenjo-daro, one of the largest cities of the ancient Indus Valley Civilization, also known as the Harappan Civilization. This evidence suggests using spices, including mustard, fennel, cumin, and tamarind pods, with which they flavor food. With that in mind, the dish was first created in India and has since spread worldwide. Curry powder, the blend of spices most associated with curry, was created by the British during the colonial period to mimic the flavors of Indian cuisine.
In India, curry is a diverse and complex cuisine that varies widely from region to region. It often includes a blend of spices such as cumin, coriander, turmeric, cinnamon, cardamom, and other ingredients such as ginger, garlic, onions, and tomatoes. Curry can be made with various meats or vegetables, typically served with rice, bread, or other starchy sides.
As trade routes opened up worldwide, curry began to spread beyond India. It was introduced to Southeast Asia by Indian traders, and it eventually made its way to Europe, where it became popular during the British colonial period. The British began experimenting with creating their own curry powders, which were often milder than the Indian versions, and it is this version of curry we more than likely have come in contact with.
Today, curry is enjoyed throughout the world in a variety of forms. In Japan, for example, curry rice is a popular dish that includes meat, vegetables, and a thick sauce made with curry powder. In Thailand, Massaman curry is a rich, spicy dish with peanuts and potatoes, while in the Caribbean, curry goat is a popular dish with tender meat in a flavorful sauce.
Curry has a fascinating history that spans centuries. It’s a testament to food’s power to unite people, transcending cultural and geographical boundaries. Whether you enjoy a classic Indian curry or a spicy Thai Massaman, there’s no denying the appeal of this flavorful and delicious dish.
Mixed Vegetable Curry
Ingredients
- 2 tbsp. oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tbsp. curry powder
- ¼ tsp cayenne pepper
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground turmeric
- 1 large potato peeled and diced
- 2 carrots peeled and diced
- 1 cup green beans trimmed and halved
- 1 head cauliflower small size, cut into small florets
- 1 can chickpeas drained and rinsed
- 1 can diced tomatoes
- 1 cup water
- Salt and black pepper to taste
Instructions
- Heat the two tbsp. oil in a saucepan over medium heat.2 tbsp. oil
- Add the chopped onion and cook for 5 minutes.1 large onion
- Add the minced garlic and cook for 30 seconds.2 cloves garlic
- Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the pan and stir to combine with the onions and garlic.2 tbsp. curry powder, 1 tsp. ground cumin, 1 tsp. ground coriander, 1 tsp. ground turmeric, ¼ tsp cayenne pepper
- Add the potato, carrots, green beans, cauliflower, chickpeas, diced tomatoes, and water to the pan. Stir thoroughly to combine.1 large potato, 2 carrots, 1 cup green beans, 1 head cauliflower, 1 can chickpeas, 1 can diced tomatoes, 1 cup water
- Cover the saucepan and let the curry simmer for 20-25 minutes, until the vegetables are tender and the flavors melded together. Sprinkle the curry with salt and crushed pepper to taste.Salt and black pepper
