Dry Curry (with Lots of Chinese Cabbage)

Dry Curry (with Lots of Chinese Cabbage)

This recipe uses a lot of Chinese cabbage. There's no need to add water -- the curry will be juicy and savory thanks to the Chinese cabbage.

Ingredients: 5~6 servings

Chinese cabbage
About 600 g (1/4 large)
Onions (small)
100 g
Garlic (minced)
1 clove
Ginger (minced)
1 piece
Combined ground beef and pork
500 g
* Curry powder
2 tablespoons
* Natural salt
1 teaspoon
* Curry roux (medium-hot, crushed finely)
3 cubes
* Cumin powder
3 teaspoons (or more if you'd like)
* Nutmeg
As needed
* Coriander powder
1 teaspoon
* Soup stock cube
* Bay leaf
1 piece
Garam masala
1 teaspoon plus
1 tablespoon
Salt and pepper
To taste
Vegetable oil
2 tablespoons
1 tablespoon


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.

Story Behind this Recipe

I had so much Chinese cabbage so I added it to dry curry.