How to Prepare Homemade Dry Curry (with Lots of Chinese Cabbage)

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Dry Curry (with Lots of Chinese Cabbage). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Dry Curry (with Lots of Chinese Cabbage), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dry Curry (with Lots of Chinese Cabbage) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dry Curry (with Lots of Chinese Cabbage) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Dry Curry (with Lots of Chinese Cabbage) using 19 ingredients and 11 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Get to make Dry Curry (with Lots of Chinese Cabbage):

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

Steps 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.

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So that is going to wrap it up with this exceptional food Simple Way to Make Perfect Dry Curry (with Lots of Chinese Cabbage). Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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