Dry Curry is a style of Japanese curry that is made with ground meat and does not have a lot of gravy in it. This curry recipe can be made with any ground meat, but also works well with crumbled firm tofu!
Prep Time: 15 minutes
Total Cook Time: 45 minutes
- 14 oz ground beef
- 2 onions, small dice
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 2 bell peppers, small dice
- 1 celery stalk, small dice
- 1 carrot, small dice
- 1 eggplant, small dice
- 1/4 cup raisins
- 1 small can of crushed tomatoes
- 2 cups stock (beef or vegetable, depending on your protein)
- 2 tbsp Organic Curry Powder
- 2 tbsp Organic Garam Masala
- cooked rice
- In a heated medium stock pot, pour in some oil and saute onions, garlic, and ginger until the onions turn translucent and aromatic.
- Add meat or tofu and saute until browned.
- Add celery, carrots, and bell peppers, along with the Organic Curry Powder and Organic Garam Masala. Saute until aromatic..
- Add the remaining ingredients and bring to a boil.
- Reduce heat to a low-medium and simmer until most of the liquid has cooked off. Salt to taste (approximately 1/4 tsp).
- Serve over rice.