Meera Sodha's vegan recipe for Japanese keema curry with courgette fritters | The new vegan

A mild but moreish bowl of curry and rice topped off with a tempura-style courgette fritter In culinary history, the military has played a surprisingly outsized role in helping ideas (and recipes) to travel across the world. Curry, for example, arrived in Japan not via India, as you might expect, but via the British military in the late 1800s, and it caught on to such an extent that today it is a Japanese household staple. It's very different from a typical Indian curry, in that it uses curry po...