Dry Curry (with Lots of Chinese Cabbage) Recipe

Name: Dry Curry (with Lots of Chinese Cabbage)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 grams Chinese cabbage; 2 Onions (small); 100 grams Carrot; 1 clove Garlic (minced); 1 piece Ginger (minced); 500 grams Combined ground beef and pork; 2 tbsp * Curry powder; 1 tsp * Natural salt; 3 cubes * Curry roux (medium-hot, crushed finely); 3 tsp * Cumin powder; 1 * Nutmeg; 1 tsp * Coriander powder; 1 * Soup stock cube; 1 piece * Bay leaf; 1 tsp plus Garam masala; 1 tbsp Flour; 1 Salt and pepper; 2 tbsp Vegetable oil; 1 tbsp Miso

Servings: persons

600 grams Chinese cabbage
2 Onions (small)
100 grams Carrot
1 clove Garlic (minced)
1 piece Ginger (minced)
500 grams Combined ground beef and pork
2 tbsp * Curry powder
1 tsp * Natural salt
3 cubes * Curry roux (medium-hot, crushed finely)
3 tsp * Cumin powder
1 * Nutmeg
1 tsp * Coriander powder
1 * Soup stock cube
1 piece * Bay leaf
1 tsp plus Garam masala
1 tbsp Flour
1 Salt and pepper
2 tbsp Vegetable oil
1 tbsp Miso

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 saute the garlic and ginger until aromatic.
3
First of all, saute 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.
7
Stir-fry while mixing roughly.
8
Add all * ingredients and cover tightly with a lid.
9
Simmer over medium heat for about 20 minutes.
10
(It might burn if you don't stir).
11
After 20 minutes, the Chinese cabbage will start to soften release moisture.
12
Continue simmering for 15 to 20 minutes as you mix everything together.
13
Taste, and season with miso, garam masala, salt and pepper.
14
Dish it up, and serve.
15
I recommend you top it with baked tomatoes.
16
The amount of water depends on the Chinese cabbage you use.
17
If it tastes too plain at the end, adjust with miso and roux.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 600 grams Chinese cabbage, 2 Onions (small), 100 grams Carrot, 1 clove Garlic (minced), and more.

Yes, Dry Curry (with Lots of Chinese Cabbage) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dry Curry (with Lots of Chinese Cabbage)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions