Japanese Beef Keema Curry
A fast Japanese keema curry made with a full package of ground beef, frozen onion, kombu dashi, and Japanese curry roux.
- Prep Time
- 5 mins
- Cook Time
- 35 mins
- Servings
- 4 servings
- Calories
- about 430 calories per serving of curry, about 630 with 1 cup rice
Ingredients
Instructions
Start the Kombu Dashi
Put 4 g kombu in 600 ml cold water and let it sit while you cook the beef and onion, at least 20 minutes. If you are using 2 g MSG instead, just measure out 600 ml water and skip the soak.
Brown the Beef
Heat a wide pot or deep skillet over medium-high. Add 1 tbsp neutral oil only if the beef is leaner than 80/20. Add 500 g ground beef with 2 pinches of salt and black pepper. Break it up and cook until browned and the liquid has cooked off, about 8 minutes. If a lot of fat renders out, spoon off all but about 1 tbsp.
Cook the Onion and Garlic
Add 500 g frozen diced onion and 2 more pinches of salt. Cook over medium-high, stirring, until the onion releases its water and that water cooks off, 8 to 10 minutes. Add 8 g garlic and cook 30 seconds until fragrant.
Add the Dashi
Remove and discard the kombu, then pour in the 600 ml kombu water. If using MSG, add 600 ml water plus 2 g MSG. Scrape the bottom of the pot, bring to a simmer, and cook 5 minutes.
Melt in the Roux
Turn the heat to low. Add 60 g Japanese curry roux and stir until fully dissolved with no lumps.
Simmer and Finish
Simmer uncovered on low for 10 to 15 minutes, stirring often, until the curry mounds on a spoon instead of running off it. Stir in 1 tbsp heavy cream, then taste and adjust salt and pepper.
Serve
Serve about 3/4 to 1 cup curry over 1 cup cooked rice per person, with steamed or air-fried vegetables on the side.
Notes
- This still uses a little less roux per liquid than the curry box calls for, so it needs the 10 to 15 minute uncovered simmer to come together. Do not skip it.
- It should end up a loose, saucy keema that mounds on rice, not a thick block curry. For a thicker version use 75 to 90 g roux.
- For a deeper, more simmered flavor, start with 800 ml water and simmer 20 to 25 minutes instead, until it reduces by about a third.
- Kombu and MSG do the same job here, which is adding savory depth without more salt. Do not use both at full amounts or it will taste flat and over-seasoned.
- Measure the oil, roux, and cream. Onion, vegetables, and spices can be generous.
- Salt levels in curry roux vary a lot by brand. Salt the beef and onion lightly and do the final seasoning after the roux is in.
Approx Macros
Per serving, curry only, using 80/20 beef:
- Calories: about 430
- Protein: 22-25 g
- Carbs: 20-24 g
- Fat: 24-30 g
With 1 cup cooked white rice, add about 200 calories and 45 g carbs.
Prep And Buys
- One full package of ground beef, 500 g or a 1 lb package works with the same amounts
- Frozen diced onion, which saves the whole knife-and-crying step and browns fine
- Japanese curry roux, S&B Golden Curry or House Vermont, medium hot
- Kombu, or MSG if you do not keep kombu around
- Rice cooked in the rice cooker
Store Suggestions
- Frozen diced onion is cheap and the main labor saver in this recipe. Buy it.
- Jarred minced garlic is fine here since the garlic gets simmered into a curry.
- Bagged frozen broccoli or green beans, air fried, is the fastest vegetable side.
Swaps
- Lower calorie: use 90/10 ground beef with 1 tbsp oil, skip the cream, and serve over 3/4 cup rice. Saves roughly 150 calories per serving.
- Higher protein: use 90/10 beef or half beef and half ground turkey, and add a soft-boiled egg.
- More vegetables: stir in 200 g frozen mixed vegetables or diced carrot with the dashi.
- Instant Pot: brown the beef and onion on saute, add the dashi, pressure cook 5 minutes, quick release, then melt in the roux on saute and simmer to thicken.
Make Ahead
- This is better on day two. Make the full batch and portion it into four containers.
- Keep rice separate from the curry so the rice does not go gluey.
Reheating
- Microwave curry and rice together covered, stirring once. Add a splash of water if it has thickened up in the fridge.
- Freezes well for up to 2 months. Thaw overnight, then reheat and stir to bring the sauce back together.