Curried Beef with Broccoli and Shaved Brussels Sprouts

I adore curry in all its forms. It has that delightful, motley mix of spices — sweet and savory and hot and cool — all combined in ways that you wouldn’t think to use in pretty much any other context.

What I am not fond of is curry powder.  I mean, okay, it’s tasty and it has its place, but I learned to make curry from a family friend who learned from her mother who probably learned from her mother and so on and so forth going all the way back to the time of the earliest settlements in the Indus River Valley. And if there’s anything you learn from actually paying attention to traditional curries, it’s 1. That curry literally just means “sauce” and 2. That there are so many beautiful variations of curry that it seems absolutely ridiculous to pigeonhole all these beautiful things into one, fairly uniform spice mix that was invented by the British in the 18th century.


The other wonderful thing about avoiding prefab curry powder is it gives you the chance to play. (I’m a bit of a mad scientist in the kitchen. Maybe I should write a blog or something…)  As much as I love the traditional recipes I’ve learned over the years, I also love being able to create.

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