Name: Dried curry with pear
Yield: 5 people
Ingredients: 350g ground beef; 2 garlic cloves - finely chopped; 1 carrot - finely chopped; 1 onion - finely chopped; 1 eggplant - chopped; 6 brown mushrooms - finely chopped; 1 european Pear - chopped; 1 red belle pepper - chopped; - Ingredient A -; 100ml white wine or cooking sake; 200g tomato juice; 1 1/2 tbsp consomme or vegan bouillon powder; 2 to 2 1/2 tbsp curry powder; 3/4 tsp kosher salt; 2 tbsp worcestershire sauce; dash of salt to taste; 1 or 2 boiled egg - finely chopped (optional)

Dried curry with pear

Persons

Ingredients

350g ground beef
2 garlic cloves - finely chopped
1 carrot - finely chopped
1 onion - finely chopped
1 eggplant - chopped
6 brown mushrooms - finely chopped
1 european Pear - chopped
1 red belle pepper - chopped

- Ingredient A -

100ml white wine or cooking sake
200g tomato juice
1 1/2 tbsp consomme or vegan bouillon powder
2 to 2 1/2 tbsp curry powder
3/4 tsp kosher salt
2 tbsp worcestershire sauce
dash of salt to taste
1 or 2 boiled egg - finely chopped (optional)

Instructions

1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add carrot, onion, eggplant and brown mushrooms and cook until they are lightly wilted.
2. Add ground beef and cook until no longer pink.
3. Add European pear and red bell pepper and stir-fry for a few more minutes.
4. Add all the ingredient A to season (and some salt if you want), stirring continuously until the sauce begins to boil.
5. Serve over hot steamed rice and sprinkle chopped egg (optional)!

Japanese style "dry" Curry

Serving Size

4 to 5 people

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

3 garlic cloves - finely chopped
30g fresh ginger - finely chopped
1 onion - finely chopped
2 carrots - finely chopped
350g ground beef

- Ingredient A -

1 tsp maple syrup
1 1/2 tbsp ketchup
1 tbsp soy sauce
2 tbsp worcestershire Sauce
1/2 tsp kosher salt
1 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cinnamon powder
1 tsp cumin powder
1/4 tsp garam masala - optional
3 tbsp curry powder
2 tsp brown sugar
2 tbsp tomato paste
1 to 2 tsp white sugar
50ml water
1 green bell pepper - roughly chopped by hand (better not use a food processor)

Instructions

1. In a small bowl, add all the ingredient A and mix well. Set aside.
2. In a wok or skillet, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add onion, carrot and ground beef, continue stir-frying until the meat is no longer pink.
3. Add ingredients "A" to season. Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
4. Add tomato paste and sugar (2~3 tsp) to adjust your taste.
5. Add water and cook for 1 more min over high heat.
Serve with hot steamed rice!