Dry Curry (with Lots of Chinese Cabbage)

I created this recipe because I wanted to make a curry that contains a lot of vegetables.It's easy to mince the garlic and vegetables in a food processor instead of using a knife.Serve with a soft-boiled egg. Mix the curry with the yolk, then eat them together. It will make the taste mild, and will be delicious. Recipe by Marry10

My husband wants to eat dry curry! So, here it is.It's all about stir-fry! And mix! Just be careful not to burn it.Make sure to use curry powder (S&B's red-can curry powder, for example) and not store-bought roux. If you use a roux or curry flakes, it becomes too dense. For about 4 servings. Recipe by Emurate

I arranged a recipe my mother taught me some years ago.If you have young children, make it mild by adding lots of ketchup. If you like it spicy, add Tabasco sauce.Note: I added flour to the ingredients list. It's fine without, but everything will blend together nicely if you use it. For 4 servings. Recipe by Yuudai mama miki

I love lotus roots!I cooked it with vegetables I had at home, and made a delicious dry curry.I made this dish with the ingredients I had at home. You can use any vegetables.But please use lotus root. Recipe by rubi0314

I wanted to make dry curry, but didn't have much meat, so I decided to add carrot. My daughter loved it.You need to make the garlic oil for this recipe.To deepen the flavor of the curry, add a touch of curry powder. If you don't add it, only use half the amount of water. Recipe by Yuuyuu0221

Super cheap and tasty recipe. I used only half of the cabbage, that's worth only SGD0.60. Beijing Cabbage is good for its crunchiness, whereas Napa Cabbage will turn soggy easily.

My Grandmother is Islander...and this woke you up when cooked...

This simple cabbage Curry goes well with hot rice and roti,this is delicious recipe of cabbage.#India

The dry curry served at school lunches is so good that my kids constantly badgered me to make it at home. I decided to make a cheesy rice gratin (doria) version.You can either make 1 large family-style doria or individual portions.Try garnishing with parsley or green peas for a cute and colorful finish.The liquid in the pan will evaporate quickly if you use a large pan. For serving 3. Recipe by Nacchi sencho

I was chopping onions with the intention of making meat sauce, but I suddenly got an urge for dry curry.Before adding the ○ ingredients, make sure to blend the ☆ seasoning ingredients well with the other ingredients. It makes the curry more fragrant. You can use any spice you like. I just added the ones I always use when I make curry. You can use ground beef instead of a beef-pork mix. I think this would be tastier made with fresh garlic, but since I made it for my husband's lunch, I went light on the garlic flavor by using roast garlic powder. I didn't want him to get garlic breath. For 2 to 3 servings. Recipe by Hamama

The ingredients and instructions in a dry curry recipe I have weren't very good, so I decided to make my own version. This is the recipe I perfected.You can use different vegetables than the ones listed in the recipe. Peppers, kabocha squash, or potatoes would go well with this. Make this with leftover vegetables.Different types of curry powder have different amounts of spiciness and flavor, so use between 2 -3 tablespoons and adjust! (I use 3 tablespoons) Recipe by Natsumi

I challenged myself making this at my husband's request.Although I just made it up...it's one of my family's favorites.The richness depends on the water content of vegetables used, so adjust the flavor while taste-testing. For 4~5 servings. Recipe by MyT09

If it's too curry-like, my kids say it's too spicy, so I added a decent amount of ketchup to give it a milder flavour.If you are using soup stock granules, 1 cube is equivalent to about 2 teaspoons of granules, so measure accordingly. Recipe by Pukuttopukumaru

For vegans: simply use soya-yoghourt.

My husband requested this dish so I tried it out. I managed to cook this in a short time -- it was surprisingly easy!-Please simmer the chicken until it becomes tender. Please skim off the scum!-I use spicy curry roux for my family. If you are using sweet curry roux, add ketchup to your liking.-I recommend adding heavy cream or coffee creamer to make the taste mild. For 3 servings. Recipe by Tomomaki0313

I was trying out a new curry dish, and put Chinese cabbage and taro potatoes, and it was an instant hit with the family.Since it tasted so good, I created this recipe.If the taro potatoes are fresh, use 3 to 4 large ones.Use any variety of mushrooms.If using the recipe for stew, adjust flavor with white dashi (Japanese soup stock) or milk, and dilute with water. Recipe by Mokobu- mama

I wanted to expand my tofu repertoire.You can use whatever vegetables that you like. I made delicious versions with pepper, daikon radish and mushrooms.Add a little more water if the vegetables don't contain much moisture.I used the medium spicy "Golden Curry" for the roux. Use whatever roux you like.Even if the amount of ingredients doesn't match perfectly, it's still delicious. Recipe by Kohanemi

I added curry powder to meat sauce, and it became curry.By simmering the dry curry for some time, the soy beans become tender and lose their soy bean-ness. I freeze the curry and enjoy it over several days. For about 5 servings. Recipe by shihoshi

I combined the leftovers I had in the fridge and it was delicious!The curry powder is just used for fragrance, so if you want to add spice add a red chili pepper. For 2 servings. Recipe by Orange Day

I wanted to eat curry, but I also wanted something that was easy to make.I looked at many recipes, and tried making curry my own way. This is the result!Check the taste as you go along and adjust the salt, spiciness and richness to your liking!Last, season subtly with ketchup, a small square of chocolate and Japanese Worcestershire-style sauce!! For 4 servings. Recipe by pancake08

As I was using pre-cooked beans, I wanted to make something quick! So I chopped the vegetables finely and made dry curry. You can fully enjoy the beans as they are bigger than the other ingredients.Cut the onion, carrot and potato evenly into 5 mm cubes. It tastes nice with corn as well. I recommend using a scum-removal sheet. Using this sheet, you can remove the scum and excess fat easily as the ingredients are very small pieces. Add 2 blocks of curry roux to start, and one more block if it's needed. For 4 servings. Recipe by Muuko

I have a friend who makes curry with grated daikon radish. I created my own radish daikon curry recipe based on hers.This dish tastes better if left in the pot for at least half a day so that the daikon radish completely absorbs the flavor of curry. Adjust the amount of water depending on the type of curry roux used or the cooking time.If you don't have daikon radish leaves, you can use green onions instead. Recipe by ma2003co

I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients.Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting. For 2~3 people. Recipe by YU-RI

I used leftover ingredients from the New Year's feast to make a curry.I used leftover carrots I had from making decorative ume plum flower shapes. Recipe by ochikeron

I created this dish because I don't like curry with potatoes or carrots.If you think the taste is too rich, you can substitute 1/2 the amount of yogurt with tomato juice. I can't omit shishito peppers, even if I'm on a tight budget. I like adding 1/2 of a chopped celery stick. Recipe by Happa

This is our family's staple curry dish.It's so delicious that even a restaurant specializing in curry can't beat.Once you taste it, you won't be satisfied with normal curry anymore.I measure water using the can of the canned tomatoes.1 can holds about 400 ml.Microwaving onions in ahead of time reduces stir-frying time. Recipe by Nassan

I wanted to eat something other than salad while leaving the crunchy texture of the in-season spring cabbage intact, so I came up with this recipe!Start cooking the pork with the seam sides down. For 3~4 servings. Recipe by Poron526

It's an easy curry, which I could make quickly to feed my hungry kids.It depends on the brand, but the curry roux has about 10 servings per packet. 1/4 of the packet should be fine.You can use the vegetables you use when you normally make curry, or any that you like. This time, I topped the curry with a boiled egg. For 3 servings. Recipe by NO-KA

I had leftover daikon radish, so I tried putting it in curry. My husband may like this better than regular curry...? In any case, he had 3 platefuls. (That's too much!)The daikon radish is tastier cut into large pieces. The cooking time varies on the size of daikon radish pieces. The liquid in the pan will evaporate as you simmer, so add water after dissolving the curry roux.This is also delicious with ground pork. Recipe by TWOHEARTS

I've been making this minced meat curry ever since my daughters were small. Healthier and tasty with lots of veggies! Back in those days, I used to make them mild for my children, but now there are only adults at home, so I add 1 tablespoon curry powder to make it spicy. I usually make heaps of it to enjoy different variations.Lean beef has fewer fat and it's lower in calories, so the meat won't reduce too much when it's cooked. The onion and celery fall apart while cooking, so it's okay to coarsely cut them. You can't fix the curry when it becomes too spicy, so I usually use a modest amount of curry powder to adjust towards the end. You can basically use any kind of spices you have at home, and adjust them as you'd like. The vegetables release sweetness, so the unsweetened Japanese-style Worcestershire sauce and tomato juice work perfectly. For 4 to 5 servings. Recipe by Cha-miru