Japanese Ground Beef Curry
, 40 min, 4 to 6 servings
A quick Japanese curry with ground beef, vegetables, and curry roux bricks simmered into a rich, glossy sauce.
| 2 tablespoons sunflower, safflower or canola oil | Brown beef, break up, 3 min | Adjust consistency with water, serve over rice |
| 450 g ground beef | ||
| Salt and pepper | Add onion, cook 2 min; add garlic & ginger, 3 min more | |
| 1 large yellow onion, chopped | ||
| 1 large garlic clove, minced | ||
| 1 (1-inch / 2.5 cm) piece fresh ginger, peeled and minced | ||
| 1 large carrot, peeled and chopped into ⅓-inch pieces | Stir in carrot & potato, cook 4 min | |
| 1 large russet potato, peeled and chopped into ½-inch pieces | ||
| 1 (3.2-ounce / 90 g) package Japanese curry roux bricks (preferably medium-hot S&B Golden Curry) | Add roux & water, stir until melted, simmer low 15 min | |
| 480 ml water (for curry) | ||
| 115 g frozen peas | Add peas, cook until bright green, 3–5 min | |
| Up to 120 ml water (for consistency, if needed) |
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