Dry Curry (with Lots of Chinese Cabbage)
I had so much Chinese cabbage so I added it to dry curry.
If you don't have the spices marked with ＊ (cumin, nutmeg, coriander), you can omit them. In that case, try adding curry powder. If you like it spicy, try using spicy curry roux. For 5~6 servings. Recipe by kazz72
Dry Curry (with Lots of Chinese Cabbage)
I had so much Chinese cabbage so I added it to dry curry.
If you don't have the spices marked with ＊ (cumin, nutmeg, coriander), you can omit them. In that case, try adding curry powder. If you like it spicy, try using spicy curry roux. For 5~6 servings. Recipe by kazz72
Cooking Instructions
- 1
Finely chop the vegetables (It might be troublesome, but the texture will be better than grinding in a food processor.)
- 2
Heat vegetable oil in a thick-bottomed pot and sauté the garlic and ginger until aromatic.
- 3
First of all, sauté the onions patiently for about 20 minutes (over low to medium heat).
- 4
Turn the heat higher and stir-fry the minced meat well, until browned.
- 5
When the meat is brown, sift the flour (to hold the umami inside and thicken any extra sauce).
- 6
Add Chinese cabbage and onions. Stir-fry while mixing roughly.
- 7
Add all ＊ ingredients and cover tightly with a lid. Simmer over medium heat for about 20 minutes. (It might burn if you don't stir).
- 8
After 20 minutes, the Chinese cabbage will start to soften release moisture. Continue simmering for 15 to 20 minutes as you mix everything together.
- 9
Taste, and season with miso, garam masala, salt and pepper.
- 10
Dish it up, and serve. I recommend you top it with baked tomatoes.
- 11
The amount of water depends on the Chinese cabbage you use. If it tastes too plain at the end, adjust with miso and roux.
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