japanese keema curry
Shared by @aetherlained · Makes 5 servings · Main dishes
Ingredients
- 200 grams Ground Beef
- 10 grams Salt
- 10 grams Black Pepper
- 5 cloves Garlic, raw
- 90 grams Onions, white, raw
- 3 1 serving Vermont Curry Sauce Mix
- 205 grams Potatoes, gold, without skin, raw
- 0.5 tbsp Oil
Instructions
- note;; this recipe is made to reach 5 servings cus i do have relatively small servings so if ur eating more or less the cals and the macros will change per serving but the overall cals for the recipe will be the same.
- ______
- 1. prepare the veggies. cut the onions into thin slices, cube the potatoes and dice the garlic.
- 2. sautè the onions and garlic into a pot and wait for it to become slightly transulcent and put the ground beef into the pot.
- 3. cook the ground beef until it turns brown and there are no longer pink spots. here u can also add seasoning like salt and pepper.
- 4. add the cubed potatoes and stir. then add enough water to cover up the beef and veggies and turn up the heat.
- 5. once the water is bubbling, add 3 cubes of japanese curry roux cubes. stir the pot so the cubes are properly melted.
- 6. once the cubes are fully melted you can lower down the heat to a simmer, keep the pot lid off and wait until the curry thickens up. ur free to add and adjust the amount of water depending on how thick you want ur curry to be.
- 7. once finished you can finally eat and enjoy (^○^).
Nutrition per serving
- Calories: 214
- Protein: 8.5g
- Carbs: 13.7g
- Fat: 13.6g
- Fiber: 0.9g
- Sugars: 3.1g
- Sodium: 1354mg
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