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dry curry
- Serves: 4
- Calories: 531 kcal
- Total Time: 1 h 45 m
- Prep: 1 h 15 m
- Cook: 30 m
- Japanese: Dorai karē
- metric
- u.s.
ingredients:
- 400 g ground beef
- 60 g onion
- 60 g eggplant
- 30 g carrot
- 1 tablespoon curry powder
- 1 teaspoon salt
- 120 ml vegetable soup stock
- 1 tablespoon olive oil
- 4 servings steamed rice
step 1:
Chop the vegetables.
step 2:
Heat the 1 tablespoon olive oil in a pan over a medium flame and add the ground beef. Sear until the beef turns a brownish color.
step 3:
Add the chopped vegetables. Sear until the onion turns a clear color.
step 4:
Change to a low flame and add the curry powder and salt. Stir.
step 5:
Add the soup stock and simmer for 20 to 30 minutes until the soup is reduced.
Serve over the steamed rice.
comment:
Because this dish uses a very small amount of soup, it is drier than other curry dishes and thus has been given the Japanese-English name “Dry Curry.” It is said that this dish is based on the Keema Curry Indian dish.
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