Dry Curry (with Lots of Chinese Cabbage)
Dry Curry (with Lots of Chinese Cabbage)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, dry curry (with lots of chinese cabbage). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Dry Curry (with Lots of Chinese Cabbage) is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Dry Curry (with Lots of Chinese Cabbage) is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook dry curry (with lots of chinese cabbage) using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Dry Curry (with Lots of Chinese Cabbage):
  1. Take 600 grams Chinese cabbage
  2. Get 2 Onions (small)
  3. Take 100 grams Carrot
  4. Get 1 clove Garlic (minced)
  5. Make ready 1 piece Ginger (minced)
  6. Take 500 grams Combined ground beef and pork
  7. Prepare 2 tbsp ＊ Curry powder
  8. Take 1 tsp ＊ Natural salt
  9. Make ready 3 cubes ＊ Curry roux (medium-hot, crushed finely)
  10. Prepare 3 tsp ＊ Cumin powder
  11. Get 1 ＊ Nutmeg
  12. Prepare 1 tsp ＊ Coriander powder
  13. Get 1 ＊ Soup stock cube
  14. Prepare 1 piece ＊ Bay leaf
  15. Make ready 1 tsp plus Garam masala
  16. Get 1 tbsp Flour
  17. Take 1 Salt and pepper
  18. Prepare 2 tbsp Vegetable oil
  19. Get 1 tbsp Miso
Instructions to make Dry Curry (with Lots of Chinese Cabbage):
  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.

So that is going to wrap this up for this special food dry curry (with lots of chinese cabbage) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!