Ground Beef and Vegetable Curry
All of this curry's moisture comes from vegetables and tomato juice. No water is added, meaning this curry bursts with umami from the various vegetables!
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 100 g ground beef
- 1 onion (small) (100 g)
- 2 eggplants (140 g)
- 2 green bell peppers (60 g)
- 1/4 carrot (small) (30 g)
- 1 1/2 tbsp vegetable oil
- 1/2 tsp garlic (grated)
- 1/2 tsp ginger (grated)
- 1 tbsp curry powder
- 200 ml tomato juice (unsalted)
- 1/2 bouillon cube (Western)
- 1 bay leaf
- 20 g curry roux
- 2 rice bowls cooked rice (hot) (300 g)
- Minced parsley, as desired
- Sliced almonds (lightly toasted), as needed
- A pinch of salt
- A pinch of pepper
Cut the onion into 5 mm thick slices. Cut the eggplants into 1 cm thick rounds. Cut the bell peppers into 1 cm squares. Grate the carrot.
Combine [A] in a pot and place over medium heat. When aromatic, add the onions and stir-fry until golden brown. Add the ground beef and stir-fry until crumbly. Sprinkle with curry powder.
Using both curry powder and curry roux results in a lighter taste with fewer calories.
Add the bell pepper, eggplant, carrot, tomato juice, bouillon cube, and bay leaf to the pot. Cover and simmer for approx. 15 minutes. Add the curry roux and stir until dissolved. Season with a pinch each of salt and pepper.
Plate the rice and sprinkle with minced parsley and sliced almonds. Serve with the curry.
Will keep in the fridge for about three weeks.