I use ground pork, vegetables, canned tomatoes and commercial curry roux to make our homemade "dry" curry at home. The cooking time is about 40 minutes. It's easy, and it's so delicious just won't be able to stop eating rice with it. There must be magic involved!
Finely chop the onion, carrot, bell peppers and garlic.
Stir-fry the garlic with olive oil in a frying pan.
Add the onion and carrot before the garlic has browned. Stir-fry until softened, about 10 minutes over medium heat.
Add the ground pork...
....and stir-fry until it's cooked through and crumbly.
Add the bell peppers and stir-fry quickly.
Add the canned tomatoes, crushing with your hands.
Immediately add wine, water, sugar, soup stock cube, salt and pepper and spices. Simmer for about 10 minutes.
Add curry roux blocks and mix to dissolve. If you want to dissolve the roux fast, chop it up beforehand.
Add half the roux first, taste and add more.
Once the moisture is almost gone from the pan and the mixture is thickened, it's done! It's very thick so you can scoop it up with a wooden spatula.
*Spices and herbs to add:
I usually add dried basil, allspice, and instant coffee (1/2 teaspoon).
Story Behind this Recipe
I make this with ordinary vegetables. I wanted to make the type of nostalgic, irresistibly delicious dry curry like they serve at school lunch that would work in a child's bento, using curry roux. You may want to use the leftovers from dinner in a bento, but everyone will want seconds and thirds, so there may be none left.
If you add a whole can of tomatoes, the volume will increase, so add more curry roux, For children, add just a little bit of curry roux (just to add a little fragrance). The curry will be sweet and rich, and will really whet their appetites. The secret to the magic is the bell pepper.