Curry is a very difficult term to define, as it has come to mean many different things to different people. But it is always a sauce or gravy, either wet (like a stew – but can have a thick or thin base) or dry (where sauces have been reduced right down to intensify flavours).
Curry doesn’t mean chilli – many curries do not feature chilli at all, or even any heat. They can be sour, sweet, hot or all of those. Most, if not all, curries will have either/both a base powder (unique blend of spices) and curry paste (a blend of wet spices such as garlic, ginger, onion with or without dry spices).
We do know that the origins of curry is extremely old and whilst many recipes around the world are influenced by Indian cuisine, there are distinct flavours and methods found in countries such as Thailand and Indonesia.
Many countries have recently made curries based on Indian flavours very much their own, particularly Japan (famous for its katsu) and the UK (famous for Tikka Masala and Balti).
This blog features curries, sauces and bases from around the world adapted for a plant-based diet.