*Carrot x 1 small-medium, thin diagonal slices (cut in half)
*Brown onion x 1, finely sliced
*Savoy cabbage, chop a quarter in half = 1/8, sliced thinly
*Pork mince (or use chicken or turkey) 250gm
*Curry flavouring, whatever you have on hand. I had Punjabi curry sauce and used a tablespoon, if you have more concentrated curry powder or paste, use a teaspoon.
*Sugar or Rice Malt Syrup, 1 tablespoon
* 1/4 cup of water
A little oil for frying
*Rice for serving (I like jasmine) – 1.5 cups uncooked rice which will triple in quanitity when cooked
*Soy sauce for seasoning
-If serving with rice, start prepping that. I use a rice cooker so set that up first.
-Sauté onion and carrot in a little oil until softened, then add mince. When colour of mince has changed, add curry flavouring and sweetener (sugar eg) and stir.
-Add cabbage and water, stir and put lid on pan (or cover with baking paper that has been soaked with water and squeezed out). Cook about 10 mins until cabbage has softened. Taste. Splash with a little soy sauce for seasoning if need be (add a pinch of extra sugar if needed). Stir well, carrots shouldn’t be so soft that they’re falling apart. Take off heat, leave lid on when finished. I like to serve this in a bowl over cooked jasmine rice.
Note: If you have any green or red capsicums in the fridge, don’t be afraid to throw some of these into the recipe thinly sliced. They add sweetness and texture. A quarter of a cup should do it.