Hey everyone! Welcome to another installment of the SAHD recipe. Today, we’ll make Japanese style Keema Curry. This dish is really easy to make and it tastes great. It’s comfort food for when you’re too worn out to do much. We made a video for this dish, but it’s a bit long. We talked and RB40Jr goofed off a bit while we were cooking. That’s what happens when you teach a kid to cook while making a video.
Anyway, this dish is savory and delicious. Try it out if you’re stuck at home. You only need a few specialty ingredients.
*See video at the end of the post.
Prep time: 10 minutes
Cook time: 15 minutes
- 1 pound of ground beef. I prefer the leaner 93% ground beef. It’s too fatty if you use the standard 80% ground beef.
- 1 onion minced
- 1-2 celery minced
- 1 carrot minced
- 6 oz frozen peas. More if you like them.
- Japanese curry roux. Any brand is fine. I used the medium hot S&B Golden curry in the video. You can find these in your Asian grocery store. I even see them at a regular supermarket occasionally. Or you can even try to DIY it.
- 1 tablespoon of curry powder. I ran out so I just mixed a bit up myself with these powder – turmeric, cumin, coriander, pepper, ginger, mustard, and chili.
- 1-2 tablespoon of tonkatsu sauce. I mixed this up myself too – ketchup (1 tablespoon), oyster sauce (1 teaspoon), soy sauces (1 teaspoon), and 4-5 dashes of Worchester sauce. Mix them up and taste it. Mmmm… yum.
- A large saute pan. This should be large enough to fit everything above and have room for mixing.
*I add these links to Amazon so you can see what the ingredients look like. These items should be much cheaper at your local grocery stores.
- Heat up the pan, medium high on the stove. Add a bit of oil when the pan is hot.
- Add garlic and onion. Saute until onion is somewhat translucent.
- Add carrot and cook for a few minutes.
- Add the ground beef and break it up into little pieces.
- When the beef is mostly cooked, add the curry powder and tonkatsu sauce.
- Add about 1 cup of water.
- When the water is hot, add the roux and turn the heat down to medium-low.
- Stir gently until the roux dissolve. You could cut up the roux before putting it in to help speed it along. Add a bit of water if it looks too dry.
Enjoy Keema Curry!
Serve with rice and a sunny-side-up egg on top*. Everyone enjoyed this dish tremendously. It’s really good.
*sunny-side-up egg – I finally got it right! Just crack the egg on a hot pan. Turn the heat down to low after a minute and let it cook.
Recipe credit – This is based on the Keema Curry recipe at Just One Cookbook. This one is simpler.
Keema Curry video from Eat by 40!
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