Denman Dines
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Japanese Ground Beef Curry
A Japanese curry with potatoes, carrots, and peas.
4
servings
20m
prep
30m
cook
Ingredients
Ingredients
0/12
1/2 tbsp canola oil
1 lb ground beef
to taste Salt
to taste Pepper
1 large yellow onion, chopped
3 cloves garlic, minced
1 tbsp ginger, minced
1 carrot, peeled and chopped
1 russet potato, peeled and chopped
1 cups frozen peas
1 (3.2 oz) package Japanese curry roux bricks (e.g. S&B Golden Curry)
for serving Rice
Instructions
Instructions
0/6
1
Heat a wok over medium-high heat. Add the oil, and once hot, add the ground beef with a generous pinch of salt & pepper. Break up the meat and cook until browned.
2
Push the beef to the side of the wok, then add the onion to the other side. Season with a pinch of salt. Cook for a couple minutes, then add the garlic and ginger. Stir to combine, and cook until fragrant.
3
Stir in the carrots and potatoes and cook until they begin to soften, about 4 minutes.
4
Add the roux bricks and 2 cups of water. Stir, breaking up the bricks until they melt into a sauce and start bubbling. Cover, lower heat to low, and simmer, stirring occasionally until the liquid has reduced into a viscous sauce, about 15 minutes.
5
Stir in the peas and cook until heated through, about 5 miutes.
6
Server over cooked rice.
