Ground Meat and Tomato Curry
An easy recipe with stir-fried onion and ground meat. After stir-frying, use the same frying pan to simmer the curry. Cherry tomatoes add tartness and umami to this flavorful dish.
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 200 g ground meat (mixed beef and pork)
- 200 g cherry tomatoes
- 1 onion
- 1 clove garlic
- 2 tbsp curry powder
- 1 bay leaf
- 2/3 tsp salt
- 1 tbsp Worcester sauce
- 400 g cooked rice (warm)
- 1 tbsp vegetable oil
Mince the onion and garlic. Remove the stems from the tomatoes.
Pour 1 tablespoon of vegetable oil into a frying pan and place over medium heat. Thoroughly stir-fry the onions and garlic until tender.
Add the ground meat and stir-fry, using a wooden spatula to break up any lumps. Stir-frying the aromatic vegetables first makes this easier to do.
When the meat changes color and is free of lumps, add the curry powder and stir-fry.
Once the curry powder is fully combined with the meat and vegetables, add 200 ml of water and the bay leaf. Bring to a boil, and stir in [A]. Cover, reduce the heat to low and simmer for about 10 minutes.
Stir in the tomatoes and simmer for another 3 minutes until the tomato skins split. Turn off the heat and pour over the rice to serve.