Question: Where does curry appear in a stew called Wat?
About the article "Curry", section "Curry in South Africa and a few other".

Candidate passages:
Wat, we̠t’, wot (, ) or tsebhi (, ) is an Ethiopian and Eritrean stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as "berbere", and "niter kibbeh", a seasoned clarified butter. 
Regional varieties.
Horn of Africa.
Pancakes in the Horn of Africa region (Djibouti, Eritrea, Ethiopia, and Somalia) are known as injera (sometimes transliterated "enjera"; Oromo: "budenaa"; Somali: "canjeero").
Injera is a yeast-risen flatbread with a unique, slightly spongy texture.
Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea.
A similar variant is eaten in Somalia (where it is called canjeero or lahooh) and Yemen (where it is known as lahoh).
In Eritrea and Ethiopia, a variety of stews, known as "wat", sometimes salads (during Ethiopian Orthodox fasting, for which believers abstain from most animal products) or simply more injera (called injera firfir), are placed upon the injera for serving.
Using one's right hand, small pieces of injera are torn and used to grasp the stews and salads for eating.
The injera under these stews soaks up the juices and flavours of the foods and, after the stews and salads are gone, this bread is also consumed.
Injera is thus simultaneously food, eating utensil, and plate.
When the entire "tablecloth" of injera is gone, the meal is over.
Lahoh, is a pancake-like bread originating in Somalia, Djibouti and Yemen.
It is often eaten along with honey and ghee, and washed down with a cup of tea.
During lunch, lahoh is sometimes consumed with curry, soup or stew. 
  Wat (food), an Eritrean and Ethiopian stew  Wat, shortening of the name Walter in medieval England  Wat, internet slang for "what"  
  Wat Anongkaram  Wat Arun (วัดอรุณ; formerly: Wat Cheng)  Wat Benchamabophit (marble temple)   Wat Bopitpimukh  Wat Boromniwat  Wat Bowonniwet  Wat Chaiyaprukmala  Wat Chakkrawadrajawas  Wat Chanasongkhram  Wat Chinorasaram  Wat Dusidaram วัดดุสิตาราม  Wat Hongratanaram  Wat Hua Lamphong วัดหัวลำโพง  Wat Intharavihara  Wat Kanlayanimitr วัดกัลยาณมิตร  Wat Mahathat  Wat Mangkon Kamalawat วัดมังกรกมลาวาส  Wat Mongkhutkasat  Wat Paknam Bhasicharoen วัดปากน้ำภาษีเจริญ  Wat Pathum Wanaram  Wat Phichayayatikaram  Wat Pho (Wat Phrachetuphon)  Wat Phra Kaew วัดพระแก้ว  Wat Phra Srimahathat  Wat Pichaiyat  Wat Prathoomkongkha  Wat Prayoonwongsawat  Wat Rakhangkhositaram (early during the Bangkok Era: Wat Bang Va Jai (= Bang Wa Yai)  Wat Ratchabopit วัดราชบพิตร  Wat Ratchaburana (up to the second reign, Wat Lieb or Liab, วัดเลียบ)  Wat Ratchanadda วัดราชนัดดา  Wat Ratchaorotsaram  Wat Ratchapradit  Wat Ratchasitaram  Wat Ratchathiwat  Wat Saket (Golden Mount temple)  Wat Sommanat  Wat Suthat the Giant Swing  Wat Suwannaram วัดสุวรรณาราม  Wat Thammamongkhon วัดธรรมมงคล  Wat Thepsirin  Wat Thepthidaram  Wat Traimit  Wat Yannawa (วัดยานนาวา), originally called Wat Kok Khwai (วัดคอกควาย; "temple of the buffalo stable"), since the reign of Taksin Wat Kok Krabue (วัดคอกกระบือ)   
  Baeckeoffe, a potato stew from Alsace;  Barbacoa, a meat stew from Mexico;  Beef Stroganoff, a stew with beef from Russia  Bigos, a traditional stew in Polish cuisine;  Birria, a goat stew from Mexico;  Bo Kho, (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam;  Bollito Misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy;  Bourguignon, a French dish of beef stewed in red burgundy wine;  Booyah, an American meat stew;  Bouillabaisse, a fish stew from Provence;  Brunswick stew, from Virginia and the Carolinas;  Burgoo, a Kentuckian stew;  Caldeirada, a fish stew from Portugal;  Carbonade flamande, a traditional Belgian beef and onion stew made with Belgian beer;  Carnitas, a pork meat stew from Michoacán, Mexico;  Cassoulet, a French bean stew;  Cawl, a Welsh stew,  Chakapuli, a Georgian stew made with lamp chops, coriander and tarragon leaves and white wine  Chanakhi, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens and garlic  Charquican, a Chilean dish;  Chankonabe, a Japanese dish flavoured with soy sauce or miso.
Chankonabe is traditionally eaten by sumo wrestlers;  Chicken stew, whole chicken and seasonings;  Chicken paprikash, chicken stew with paprika;  Chili con carne, Mexican meat and bean stew;  Chili sin carne, a meatless American adaptation of the Mexican dish;  Chilorio, a pork stew from Sinaloa, Mexico;  Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area;  Cholent, a slow-cooked Jewish dish eaten on the Shabbat;  Chorba (also spelt "Shorba"), a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines;  Cochinita pibil, an orange color pork stew from Yucatán, Mexico;  Cotriade, a fish stew from Brittany;  Cozido, a traditional Portuguese stew.
In Spain, it is called "cocido";  Cream stew, a yōshoku Japanese white stew;  Crow stew, a sour cream-based stew made with crow meat, popular in the United States during the Great Depression;  Daal, the Indian legume stew that has many varieties, a staple food throughout Asia;  Daube, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs;  Dinuguan, pork blood stew from the Philippines;  Ewedu, vegetable stew from Nigeria  Eintopf, ("one pot") a German stew that includes a vast number of unlimited ingredients.
Fabada Asturiana, an asturian bean and meat stew;  Feijoada, Brazilian or Portuguese bean stew;  Fårikål, traditional Norwegian stew with lamb or mutton and white cabbage;  Főzelék, a thick Hungarian vegetable dish;  Gaisburger Marsch, a German dish of stewed beef served with Spätzle and potatoes;  Gheimeh, an Iranian stew with cubed lamb and yellow split peas;  Ghormeh Sabzi, an Iranian stew with green herbs, dried limes, beans and meat;  Goulash, a Hungarian meat stew with paprika;  Gumbo, a Louisiana creole dish;  Hachee, a Dutch type of stew with wine or vinegar.
Haleem, a Pakistani lentil and beef stew;  Hasenpfeffer, a sour, marinated rabbit stew from Germany;  Hayashi rice, a Japanese dish of beef, onions and mushrooms in red wine and demi-glace sauce, served with rice;  Irish stew, made with lamb or mutton, potato, onion and parsley  Ishtu, a curry in Kerala, India made from chicken or mutton, potato, and coconut milk;  Istrian Stew or yota, or jota, a dish popular in Croatian and Slovenian Istra and NE Italy;  I-tal Stew, a Rastafarian vegan dish of mostly Caribbean root vegetables and spices;  Jjigae, a diverse range of Korean stews;  Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets;  Kare-kare, stewed beef or oxtail and vegetables in peanut sauce from the Philippines;  Karelian hot pot, from the region of Karelia in eastern Finland;  Khash, a stew from Armenia and Georgia; it is known as "Paça Çorbası ("Soup of Feet" in Turkish) in Turkey.