1pack of curry paste cubes, Japanese store eg. Golden Curry
1tablespoonnutmeg
1tablespooncardamom
6clovesgarlic
7chili peppers, or red chili flakes to taste
4oregano leaves
214 ounce can chickpeas, rinsed and drained
1bunch chopped fresh parsley
1cupred wine
3tablespoonscooking oil
3cupswater
salt and pepper, to taste
Instructions
Chop garlic (keep separate), onions, carrots, celery -> use food processors to speed up the process.
Warm the pot with cooking oil with garlic slowly to let the flavor out. Then add chopped vegetables. Let them sweat until volume is reduced about 25%. Put aside.
Heat up same pot again and cook minced pork. Patiently cook until all liquids are evaporated and flavor goes back into pork. This takes a while.
When the pot sizzles with the edges of pork a bit crispy, add in the wine and stir until all wine is evaporated and gone back into pork.
Mix back in the vegetables, add water, chickpeas, soup cubes, chili pepper, oregano leaves and let simmer for 10 minutes.
Add in curry cubes & adjust to taste with pepper, nutmeg and cardamom. Add water to adjust to your preferred consistency.
Serve with rice or bread. Can also freeze and save for later, or make into pies – yumm!! Can definitely halve the portions to make less, but in this curry’s case, more tends to be better.