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Any time of year, there’s something comforting in a big bowl of curry. It’s hot, hearty and, when made right, a complex and delicious mix of flavours.

Once, the word curry referred only to Indian food but now we use it to describe flavoursome spiced dishes from all over the world: India, Africa and Asia alike. Some scientists believe our enjoyment of curry dates back 4000 years, making it the oldest continuously prepared cuisine we know of. It has, of course, changed throughout the years due to spice exportation and availability, as well as changing tastes.

Aside from a tasty meal, curry can deliver some interesting nutritional benefits (assuming you aren’t cooking with dollops of cream and serving with a large pile of deep-fried pappadums). The rich yellow spice turmeric in particular has been linked to reducing inflammation, dementia and even the risk of cancer. It’s also

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