Keema Curry (Ground Beef)

This ground beef "dry" curry uses Japanese curry cubes to make a quick and easy weeknight dinner.

Course Main Course

Cuisine Japanese

Keyword Japanese Curry, Keema Curry

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 410kcal

Dice the carrots and onion.
2 carrots, 1 onion
Mince the garlic and ginger.
1 clove garlic, 1 inch ginger
Heat 1 T of oil over medium heat in a saucepan.
Saute garlic and ginger and for about thirty seconds.
Add the onion and continue cooking until softened.
Add carrots and cook for a few minutes more.
Add the ground beef and cook until no longer red.
1 lb ground beef
Add the peas and corn, stir until heated through, and take off heat.
1/4 cup frozen peas, 1/4 cup frozen corn
Combine the water, curry cubes, ketchup, and worcestershire sauce.
2 T ketchup, 150 ml water, 1/2 box Japanese curry, 2 T worcestershire sauce
Add to meat and veggies (cubes can still be solid, they will melt as you heat it through).

Place back on heat and stir until heated through and combined.
Add salt and pepper if desired. Serve with rice and top with fried egg (optional)
cooked rice, 4 eggs

Adapted from: cookpad (Japanese)