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Japanese Keema Curry (Ground Beef)

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 Golden Curry, Japanese Curry, Keema Curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 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)


Calories: 410kcal | Carbohydrates: 14g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 315mg | Potassium: 659mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5468IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 4mg