Dry Curry

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

Serves: 2


  • 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
  • oil
  • salt
  • cooked rice


  1. In a heated medium stock pot, pour in some oil and saute onions, garlic, and ginger until the onions turn translucent and aromatic.
  2. Add meat or tofu and saute until browned.
  3. Add celery, carrots, and bell peppers, along with the Organic Curry Powder and Organic Garam Masala. Saute until aromatic..
  4. Add the remaining ingredients and bring to a boil.
  5. Reduce heat to a low-medium and simmer until most of the liquid has cooked off. Salt to taste (approximately 1/4 tsp).
  6. Serve over rice.

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