Dry Curry

Place 1/4 cup raisins in a small bowl and just cover with hot water, set aside to soak.

Prepare vegetables — Peel and finely chop 2 cloves of garlic. Wash, core, seed and finely chop bell peppers. Grate carrots. Chop onions.

In a frying pan (a wok or some other dome shaped pan is best for this recipe, we want to try to cook it quickly and preserve as much of the liquid that will come out of the veggies as possible).

Pour 1 to 2 Tablespoons of oil in the pan and add garlic. Slowly warm the garlic on low heat in the oil until it begins to sizzle. Turn up the flame to medium/high heat and brown the ground meat seasoning it with salt and pepper (not too much here, lots of other flavor is coming).

Once meat is brown throw in all the vegetables and stir fry until the onions and bell peppers are tender. Add bouillon cubes and raisins (with the water they were soaking in). If at this point most of the water from the vegetables has evaporated you might want to add another 1/4 to 1/2 cup of water to help dissolve the bouillon cubes.

Once bouillon cubes have dissolved add curry powder and worcestershire sauce. Stir well and lower flame. Allow this to simmer for about 10~15 minutes stirring occasionally.

Test the flavor and adjust to your liking. For more savory, add a bit more worcestershire sauce, more spicy add more curry, more sweet maybe? Whip out a little ketchup.

Turn up the flame to high again and stir well until most of the liquid is gone.

Enjoy on a bed of sticky rice, with your favorite Indian naan bread or other bread!

This is a very flexible recipe. Add any of your favorite veggies, like mushrooms, zucchini, squash, spinach, tomatoes, etc. Add a couple of cans of cut tomato before you start simmering and this could even be a surprise curry sloppy joe!!! This freezes beautifully and is even more delicious the second or third day if kept in the fridge. So make a bunch, you’ll thank yourself!!!