Published: November 10, 2018
A mild and buttery squash curry, a richly spiced fish dish with lime salsa and my take on korma made with tofu and cauliflower
We’ve come to use the word ‘curry’ as an umbrella term for almost anything cooked in a spiced sauce. Some people object to this liberal use of the word (which derives from the Tamil ‘kari’, meaning sauce) to cover a vast range of dishes and see it as a gross mashup of various culinary traditions. But, to me, ‘curry’ is just a shorthand for a collection of dishes that I love. All of them make clever use of spice to create a nuanced concoction that is both complex and comforting. They are rich, filling and immensely satisfying, and are all best served on rice.
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