In my home we’ve learned to love curry, a mixture of spices, one of which is turmeric. I developed a taste for curry in London. As a vegetarian it was difficult to find meals but the Indian restaurants always came through. When you’re far away from home and you walk into a restaurant and order warm golden-colored curry, it leaves an impression. To me, curry means anything with curry spice in it. It can be rice and vegetables with curry or a soupy curry with legumes. I think of it as “comfort food”, especially when I hear statistics showing Indians who eat curry regularly show fewer signs of Alzheimers. And curry is a good way to use what’s in the fridge needing to be eaten. Sometimes I make curry with lentils and sometimes it’s black-eyed peas. Every pot of curry is different. Today’s curry started with a base of dried split peas. After they were cooked at a low temperature I added carrots, celery and zucchini and simmered. I threw in a handful of uncooked brown rice and added a teaspoon of curry powder and left it for hours on the back burner just below the simmering point. Soy sauce will flavor each bowl.
Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:
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