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.