Latin names: Curry Plant: Helichrysum italicum (Helichrysum angustifolium)
Curry Leaf: Murraya Koenigii
Check Anya's plants page for side-by-side pictures of the these: http://member.newsguy.com/~herblady
From: kpmglib.netcom.com (Information Services)
The "Curry Plant" is an herb, Helichrysum angustifolium, from the family Asteraceae (Compositae). I believe it came from Africa or Australia, so it's tropical, and probably perennial; although in North Texas you may need to grow it as an annual or in a container (probably not frost-hardy). The name "curry plant" originated from this herb's pungent smell, which is reminiscent of some curries or curry powders; however it is not used in curry. I believe that it is widely cultivated in the U.K., and is used there mostly in salads, or mixed with cream-cheese.
There actually is a plant that produces what is known as the "curry leaf", and which *is* used in the preparation of some curries (much the same way as bay leaf is used). The leaves of this plant, a woody tree from the Asian sub-continent called Murraya Koenigii, also have a strong curry-like smell, and can be purchased dried at most Asian markets. The tree itself has only recently been cultivated commercially in this country, and is carried by only a very few nurseries. It is still considered an exotic, and commands a premium price.
What is known to American & British cooks as "curry" is actually a spice mix that varies by the dish being created.