Magical Dry Curry with Store-bought Roux
cookpad.japan @cookpad_jp
I make this with ordinary vegetables. I wanted to make the type of nostalgic, irresistibly delicious dry curry like they serve at school lunch that would work in a child's bento, using curry roux.
You may want to use the leftovers from dinner in a bento, but everyone will want seconds and thirds, so there may be none left.
If you add a whole can of tomatoes, the volume will increase, so add more curry roux,
For children, add just a little bit of curry roux (just to add a little fragrance). The curry will be sweet and rich, and will really whet their appetites.
The secret to the magic is the bell pepper. For 3 to 4 servings. Recipe by Shinyori-na
Open in Cookpad AppCooking Instructions
- 1
Finely chop the onion, carrot, bell peppers and garlic.
- 2
Stir-fry the garlic with olive oil in a frying pan.
- 3
Add the onion and carrot before the garlic has browned. Stir-fry until softened, about 10 minutes over medium heat.
- 4
Add the ground pork...
- 5
....and stir-fry until it's cooked through and crumbly.
- 6
Add the bell peppers and stir-fry quickly.
- 7
Add the canned tomatoes, crushing with your hands.
- 8
Immediately add wine, water, sugar, soup stock cube, salt and pepper and spices. Simmer for about 10 minutes.
- 9
Add curry roux blocks and mix to dissolve. If you want to dissolve the roux fast, chop it up beforehand.
- 10
Add half the roux first, taste and add more.
- 11
Once the moisture is almost gone from the pan and the mixture is thickened, it's done! It's very thick so you can scoop it up with a wooden spatula.
- 12
*Spices and herbs to add: I usually add dried basil, allspice, and instant coffee (1/2 teaspoon).
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