Japanese Dry Curry Rice with Minced Beef and Peas
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Ingredients
- 500 g beef mince
- 1 onion, finely chopped
- 1 carrot, grated
- 2 tbsp mild curry powder
- 2 tbsp tomato puree
- 1 tbsp soy sauce
- 150 g frozen peas
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 636 kcal
- Protein
- 32.4 g
- Carbohydrate
- 68.2 g
- of which sugars
- 5.2 g
- Fat
- 24.8 g
- of which saturates
- 8.8 g
- Fibre
- 5.4 g
- Salt
- 0.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Heat the vegetable oil in a large frying pan over a medium-high heat and cook the onion and carrot for 5 minutes until softened.
- 3
Add the beef mince and cook for 6-8 minutes, breaking up any lumps, until no pink remains.
- 4
Stir in the curry powder and tomato puree and cook for 1 minute, then add the soy sauce and 100ml water and simmer for 5 minutes until the mixture is thick and clings to the mince.
- 5
Stir in the frozen peas and cook for 2-3 minutes until hot through.
- 6
Spoon the dry curry over bowls of the rice to serve.
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