Recipe: Chinese Herbal Curry

We’re well aware drinking herbal tea has many health benefits, but what about a herbal dinner?

This ancient Chinese recipe doesn’t only make for delicious cool-weather comfort food, it’s believed to have medicinal benefits, too.

According to herbalist Daniel Reid, it relieves fatigue by promoting circulation.

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Ingredients: (Serves 4)

  • 250g lean meat (pork is the traditional choice but any protein, including tofu, can be used) cut into bite sized pieces
  • 2 onions sliced into crescents
  • 2 potatoes, cubed small
  • 1 carrot, cubed small
  • 2 tbs curry powder
  • 2 tbs flour
  • 3 cloves garlic, minced
  • 1 litre of stock (any stock is fine, or stock can be substituted with water).
  • 4 tbs butter
  • Salt and pepper to taste
  • 310g rice
  • 15g cinnamon sticks (or if you have access to a Chinese supermarket, or herbalist, use the traditonal cinnamomum cassia)
  • 2-3 cups water
  • 2 tbs frying oil

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Method:

  1. Bring cinnamon to the boil in 2 cups water.
  2. Simmer covered until reduced to 1 cup; strain, discard pulp, reserve broth.
  3. Cook rice! 
  4. Heat butter in wok, add flour and stir well to mix and thicken.
  5. Add curry powder, stir well.
  6. Add a little stock, mix then return to boil.
  7. Add carrots and potatoes then cover and simmer on low heat.
  8. In a separate pan stirfry meat or tofu quickly in a little oil with garlic. Remove and reserve.
  9. When carrots and potatoes are almost done, add cinnamon broth, meat, and onions to the pot, return to boil, simmer for a few minutes.
  10. Serve over the rice.

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