I remember the first time I smelled curry. Growing up, I'd never had the fragrant spice blend because apparently (I've come to learn as an adult), it's one of the few flavors my mom actually doesn't like, and so our family never cooked with it. When I arrived for a summer study abroad in Jerusalem as a fresh, young 20-year-old I'd walk the Old City, and every time I passed an open spice market I was always struck by a particular aroma that felt as old as the stone walls and streets that I was walking along. I never could place exactly what the smell was, and for me it became the fragrance of travel and foreign lands. The mystery of curry lasted for me until I met my husband, who began introducing me to his love of Indian and other Middle Eastern and South Asian foods. Now, I use curry regularly in my cooking, and love experimenting with all the different directions you can go depending on what it's combined with.
This particular curry recipe is one of my absolute favorites. The slow cooking really allows the rich curry flavor to settle into the dish, without making it too strong or spicy. Plus, it is surprisingly easy and flexible - I can prep it in advance with the slow cooker, during nap time so that it's ready to go on a busy evening, or right at dinner time. It is basically one of those "throw it all in the pot and let it sit" recipes, and it always seems to come out well, no matter what. I've shared it several times with friends and family, and each time they've asked for the recipe afterward. One of these days maybe I'll share it with my mom in hopes of converting her to curry, also!
Recipe Adapted from The Family Dinner Cookbook.