Spinach and Ground Meat Curry (Hourensou to hikiniku no karee)

Stir-fry the minced spinach without pre-boiling. This dish takes a short time to cook and is easy to make!

Spinach and Ground Meat Curry (Hourensou to hikiniku no karee)
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Average

Vegetables

Rice & Noodles

Party

420kcal

25minutes

Calorie count is per serving
Does not include time needed to soak the spinach.

Ingredients (Serves 2-3)

  • 1 bunch spinach (300 g)
  • 150 g ground meat (mixed beef and pork)
  • 1/2 onion
  • 1 clove garlic
  • A pinch of salt
  • [A]

    • 2 tbsp curry powder
    • 1 dried red chilli
    • 1 bay leaf
  • [B]

    • 1 tsp salt
    • 2 tbsp ketchup
    • 1 tbsp Worcester sauce
  • 300 g cooked rice (warm)
  • Vegetable oil, as needed

Directions

1

Make an incision in the roots of the spinach and soak in water for 10 minutes. Rinse and drain. Cut off the roots and cut into 1 cm lengths. Mince the onion and garlic.

2

Heat 1 tablespoon of vegetable oil in a pot placed over medium heat. Stir-fry the onion and garlic until soft. Add the ground meat and stir-fry until the color changes. Add [A] and stir-fry until aromatic. Pour in 200 ml of water and add [B] in the order in which the ingredients are listed. When the mixture comes to a boil, cover and simmer over low heat for 10 minutes.

3

Warm 1 tablespoon of vegetable oil in a frying pan placed over medium heat. Put in the spinach, sprinkle with salt and stir-fry over high heat until soft. Turn off the heat.

Advice

Sprinkling salt over the spinach causes it to wilt and cook quickly.

4

Add the spinach to the curry. Mix and simmer for 3-4 minutes. Pour over rice to serve.

Advice

Add the spinach right before serving. Stir-frying the spinach before simmering prevents it from becoming bitter and watery.