Magical Dry Curry with Store-bought Roux

• 250 to 300 grams Ground pork
• 1/2 Onion
• 5 to 6 cm Carrot
• 2 to 3 Green bell peppers
• 1/2 can Canned whole tomatoes
• 4 blocks Commercial curry roux
• 2 tbsp Olive oil
• 1 clove Garlic
• 600 ml Water
• 50 ml White wine
• 1 Soup stock cube
• 1 tsp Sugar
• 1 Salt and pepper
• 1 see below Spices

1. Finely chop the onion, carrot, bell peppers and garlic.
2. Stir-fry the garlic with olive oil in a frying pan.
3. Add the onion and carrot before the garlic has browned.
4. Stir-fry until softened, about 10 minutes over medium heat.
5. Add the ground pork...
6. ....and stir-fry until it's cooked through and crumbly.
7. Add the bell peppers and stir-fry quickly.
8. Add the canned tomatoes, crushing with your hands.
9. Immediately add wine, water, sugar, soup stock cube, salt and pepper and spices.
10. Simmer for about 10 minutes.
11. Add curry roux blocks and mix to dissolve.
12. If you want to dissolve the roux fast, chop it up beforehand.
13. Add half the roux first, taste and add more.
14. Once the moisture is almost gone from the pan and the mixture is thickened, it's done!
15. It's very thick so you can scoop it up with a wooden spatula.
16. *Spices and herbs to add: I usually add dried basil, allspice, and instant coffee (1/2 teaspoon).

ground pork, onion, carrot, green bell peppers, tomatoes, blocks commercial curry roux, olive oil, clove garlic, water, white wine, cube, sugar, salt, below spices

Taken from cookpad.com/us/recipes/169359-magical-dry-curry-with-store-bought-roux (may not work)