Hearty Beef Curry Rice Bowl
A Deliciously Simple Beef Curry Rice Bowl Packed with Ingredients
This is my go-to recipe for a comforting beef curry rice bowl, perfect when I’m craving a flavorful meal with plenty of vegetables. You can easily substitute beef with pork or chicken, or use sweet potatoes instead of regular potatoes for a delightful twist. Adding tomatoes can also bring a refreshing tang to the dish. Personally, I don’t recommend adding apples. Today, I’m sharing my most frequently made and favorite beef curry rice bowl recipe. It’s a truly satisfying meal!
Main Ingredients- Curry powder 100g (1 packet)
- Beef 300g
- Butter 30g
- Ground black pepper, a pinch
- Potatoes 4 medium
- Carrot 2/3 medium
- Onion 1 medium
Cooking Instructions
Step 1
Prepare all your ingredients by cutting them into bite-sized cubes. I’ve cut mine a bit smaller for convenience, especially if packing for lunchboxes. First, lightly season the beef with black pepper. Melt the butter in a pan over medium heat and add the beef, cooking until it’s no longer pink on the outside.
Step 2
Cook the beef just until it loses its red color. Avoid overcooking, as this can make the beef tough. The goal is to have it just cooked through.
Step 3
Once the beef is lightly browned, add the cubed potatoes and carrots to the pan. Stir well to coat the vegetables with the butter and beef drippings. Sauté for about 2-3 minutes to let the flavors meld.
Step 4
Now, add the chopped onion and stir everything together until well combined. Feel free to add mushrooms at this stage for extra texture and flavor. (Optional: sliced mushrooms like king oyster or button mushrooms work well.)
Step 5
After sautéing the vegetables, pour in 1 liter (L) of water. The curry packet instructions usually suggest around 700ml, but I prefer a slightly thinner, less salty curry, so I add a bit more water. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the potatoes and carrots are tender. You can test their doneness by piercing them with a fork; they should be easily penetrated.
Step 6
While the vegetables are simmering, take a ladleful of the hot curry broth and pour it into a separate bowl. Add the curry powder (100g) to this bowl and whisk until it’s completely dissolved and smooth. Dissolving the powder separately prevents lumps and ensures a silky smooth curry sauce.
Step 7
Once the vegetables are cooked through and the sauce has thickened slightly, pour the dissolved curry mixture back into the pot. Stir continuously to ensure it’s well combined and doesn’t stick to the bottom. Simmer for another 1-2 minutes over low heat until you reach your desired consistency. Taste and adjust seasoning if needed (a pinch of salt might be necessary). Your delicious beef curry rice bowl is now ready! Serve generously over a bed of warm steamed rice.
