I’ve been in love with Japanese Curry since I was a little girl. The sweet and savory flavors married in a rich brown curry sauce make it so that every bite is exciting to eat. Make this easy classic Japanese dish from scratch or out of a box, and watch your kids devour it!

What is Japanese Curry?

Curry rice, or kare rice (pronounced  karē raisu), is a dish that was brought to Japan during the Meiji era (1868–1912) from the British, when India was under colonial rule. It was served to the Japanese Imperial Navy to prevent thiamine (vitamin B-1) deficiency and became popular across Japan in the 1960s when curry made its appearance in restaurants and supermarkets.

Nowadays kare rice is considered a national dish and is served as a soup with udon or ramen, in curry pan (deep-fried bread buns stuffed with curry – the absolute best!), as fried rice (called dry curry, dorai karē), and in a hot stone bowl with rice on the side (similar to bibimbap), called ishiyaki karē.

How to Pronounce Kare Raisu (Japanese Curry)

What Does Japanese Curry Taste Like?

Japanese curry is quite different from any other curry you’ll find in Asia – it’s not spicy but rather sweet (which is probably why kids love it so much), savory, and sometimes a little spicy. The sauce is similar to a rich and thick demi-glace that’s layered with spices and earthy flavors.

What Do You Put in Japanese Curry?

Typically, curry rice consists of onions, carrots, potatoes and beef. That’s the classic combination and the most popular one used across Japan. However, you can use pretty much any combination of vegetables and protein to create your own special curry. I’ve added kabocha squash, mushrooms, green peas, zucchini, chicken, even chickpeas.

There are also restaurants like Coco Ichibanya that offers the option to customize your curry by choosing toppings, level of spiciness, even rice portions!

Fukujinzuke (福神漬)

Japanese curry is often served with fukuzinzuke, a relish made of chopped daikon, eggplant and lotus root, pickled in a soy sauce and corn syrup based liquid. The result is a crunchy relish that’s orange or red in color, with flavors that are both sweet and salty. It pair beautifully with Japanese curry, elevating each bite with more depth of flavor.

How To Make Japanese Curry

• Cook the beef cubes in a large pot and transfer them to a plate once they are cooked.
• Add onions to the pot and cook them until tender.
• Stir in garlic, ginger and grated apple and cook for two minutes.
• Sift flour and stir.
• Add carrots, potatoes and spices and stir.
• Add tomato paste and red wine and bring to a boil.
• Stir in sugar, soy sauce and water and bring to a boil.
• Return the beef to the pot, cover and simmer for half an hour.
• Remove the lid and cook for an additional 30 minutes.

You may think that making kare raisu (that’s how it’s pronounced in Japanese) from scratch is really hard. It does look like a lot of work because of the amount of ingredients involved but I’m telling you, it’s really not that bad and so worth it!

Just like a good old stew, the hardest part about this Japanese curry is the amount of chopping involved. You will also need a few minutes to cook the ingredients but once this is done, the rest is left mostly unattended.

Katsu Curry

You know that famous Japanese dish that comes with rice, curry and crispy breaded pork? It’s called katsu kare and I have a delicious, baked version for you to try!

I swapped pork for chicken and created a breading that’s super crispy without the need for frying (you know I have a fear of hot oil spits by now!). Pairing this curry recipe with baked chicken katsu is the ultimate comfort food and one your family will love!

Japanese Curry Roux (Sauce Mix)

No time to make it from scratch?

No problem.

You can buy premade Japanese curry roux in a box and they are absolutely delicious!

Go to your nearest Japanese supermarket or order it on Amazon. Called curry sauce mix, they are basically blocks of curry roux that melt once you add them to water. They may not be as nutritious as the homemade version but boy are they tasty!

I recommend still adding the grated apple and ginger for more sweetness and a hint of heat. That’s a trick I’ve picked up from cooking with my Japanese aunts and a good friend of mine, Naoko.

I always have a few boxes of curry sauce mix in my pantry because they take no time to make and always hit the spot. Now you are probably wondering what brand is the best and I’m about to tell you right this second!

Golden Curry

My mother’s favorite because it’s less sweet and deeper in savory flavors. Golden Curry‘s roux is simple and contains the shortest list of ingredients of all curry mix sauces. The taste is also milder and more bland than other mixes so if you like strong, punchy flavors, keep reading because there are better options to excite your palate. My mother likes this brand because it’s the most traditional, plus, she gets to adjust the flavors however she likes.

Vermont Curry

Sweet and so delicious! Vermont Curry is the most kid friendly because it’s sweeter than the others. The sauce contains honey, apples and cheese, which is why it’s called Vermont (a little strange but as long as it tastes good, right?) and also why the sauce is thicker than the other brands.

This was my favorite brand until I discovered…

Java Curry

If you like spicy, this is the brand to buy!

I was actually surprised at how much heat Java Curry packed since Japanese people usually don’t like spicy food. It’s less sweet than the Vermont brand but still has plenty of fruitiness. I would say it’s a more balanced curry roux where savory and sweet meet in the middle, with a kick of heat.

Kokumaru and Torokeru are two more popular curry mix sauces but I can’t talk about them since I’m not familiar with their flavors. I do plan to give them a try though since I’ve heard really good things.

Adjusting Levels of Spiciness

Adding ground black pepper to Japanese curry is quite delicious but won’t make your curry hot.

If you enjoy wiping sweat off your face while eating curry, I suggest using ichimi togarashi, which are ground red chili peppers, or Sichuan chili flakes. Both will give you that eye watering punch of heat you are looking for.

What to Serve this Japanese Curry with

If you are looking to serve an authentic Japanese dinner at home, here are some of my favorite, easy and quick recipes:

• Tsukemono (Japanese pickles)
• Green salad with Japanese Restaurant Style Ginger Dressing
• Topped with Baked Chicken Katsu
• Nasu Dengaku (Japanese eggplant with sweet miso glaze)
• Kani Salada (crab salad)

Freezing Japanese Curry

Save the curry in individual batches (in small air tight food containers of Ziploc bags) and thaw it in the fridge overnight or in the microwave.

Eat it with rice, pasta or you can even add it to ramen! A couple of scoop in your ramen and you’ve got yourself a seriously intense bowl of flavor!

Did you like this Japanese curry rice recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Japanese rice and curry go hand in hand.

Watch our video on How To Make Japanese Rice the stove top or rice cooker method!

Japanese Curry Recipe

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★★★★★

4.8 from 32 reviews

A sweet Japanese beef curry your entire family will love!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 4 people
• Category: Curry
• Method: Stove top
• Cuisine: Japanese

Ingredients

Units USM

• 2 tablespoons peanut oil
• 1 pound stewing beef, chopped into bite size pieces
• 1 large onion peeled and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, peeled and minced
• 1 apple, peeled, finely chopped or grated
• 3 tablespoons all-purpose flour
• 2 large carrots (peeled and roughly chopped on the bias)
• 1 large potato (peeled and roughly chopped)
• 1 teaspoon garam masala
• 4 tablespoons curry powder
• 2 tablespoons tomato paste
• 2 cups red wine
• 1 1//2 tablespoons granulated sugar
• 2 tablespoons soy sauce
• 4 cups water

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Instructions

1. In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer to a plate and set aside.
2. Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
3. Add garlic, ginger and apple and cook for 2 minutes.
4. Add flour and stir for 1 minute.
5. Add carrots, potatoes, garam masala and curry powder and stir well.
6. Add tomato paste, stir well and slowly add red wine and bring to a boil.
7. Add sugar, soy sauce and water, stir and bring to a boil again.
8. Add beef and lower heat to a simmering boil. Cover and cook for 30 minutes.
9. Take the lid off and cook for another 30 minutes or until curry soup has reduced by a third.
10. Season with salt and pepper and serve with rice.

Notes

This Japanese Curry Recipe will keep refrigerated for up to 5 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 506
• Sugar: 12.8g
• Sodium: 583.2mg
• Fat: 31.4g
• Saturated Fat: 14.7g
• Unsaturated Fat: 1.9g
• Trans Fat: 0g
• Carbohydrates: 33.1g
• Fiber: 7.6g
• Protein: 21.1g
• Cholesterol: 240.9mg

Keywords: recipe, main, Asian, stew, beef, easy

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Japanese Curry Recipe カレ-ライス
Pickled Plum.

A thread of comfort-food nostalgia runs through this savory and warming Slow Cooker Beef Stew Recipe. 10 minutes of kitchen prep is all this satisfying beef stew recipe requires!

Slow Cooker Beef Stew

One of my very first food memories is my mother mashing carrots and potatoes and then stirring gravy into the mix. She had made a pot roast for the family and was whipping up a kid-friendly mix of the slow cooked veggies from the roast pan she knew I would love. And she wasn’t wrong! The knee-high me tore into that savory mixture with abandon. In fact, I loved that gravy-loaded mash-up so much that, for years to come, I ate my slow cooked carrots and potatoes just like that on pot roast night (long after I had mastered cutlery skills). Full disclosure: I still eat my veggies that way on pot roast night! This slow cooker beef stew recipe has the same savory, home-cooked, comforting flavors that made me fall in love with my mom’s pot roast as a little kid.

A Little Chopping and I Was Done

Best thing about using the slow cooker to make dinner? Most slow cooker recipes take very little actual time to prepare. Sure, three to four hours is no small amount of time to wait for dinner to be ready. However, in the case of this slow cooker beef stew, it only took 10 minutes of kitchen prep. A little chopping and I was done! As the deep savory flavors developed in the slow cooker, I was free to get on Facebook and chat with friends, work on my income report and watch some hockey. Let’s go Habs! Of course, by the time four hours was up, I was ready to dig into the thick and satisfying beef stew – but I was also finished with my tasks for the day. Let’s hear it for time management!

Red Wine FTW

Much like boeuf bourguignon, the small amount of red wine I used in this slow cooker beef stew really went a long way to developing the flavors. The magic combination of onions, garlic, bay leaf and mushrooms didn’t hurt the flavor front either! Just like any dish you might consider ‘comfort-food’ there was an element of nostalgia through flavor that was totally undeniable. Plus, the rustic potatoes and carrots were there for a little modern day mash-up! YUM! Did I stop at one bowl of comforting slow cooker beef stew? No, I went for two! What food do you eat that triggers a food memory? I’d love to hear about your experiences in the comments!

Other simple, delicious slow cooker recipes:

• Slow Cooker Chana Masala
• Detox Crock Pot Vegetable Soup
• Crock Pot Pork Tenderloin Recipe
• Slow Cooker Autumn Vegetable Soup
• Slow Cooker Mac and Cheese

Did you like this Slow Cooker Beef Stew Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Slow Cooker Beef Stew (Video)

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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A thread of comfort-food nostalgia runs through this savory and warming Slow Cooker Beef Stew Recipe. 10 minutes of kitchen prep is all this satisfying beef stew recipe requires!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 10 minutes
• Yield: 3 people
• Category: Main
• Method: Slow cooker
• Cuisine: American

Ingredients

• 3/4 pound grass-fed beef (chopped bite size)
• 1 large potato (peeled and chopped bite size)
• 1 large carrot (peeled and chopped bite size)
• 2 stalk celery (chopped bite size)
• 1 cup button mushrooms (cut in half)
• 1 medium onion (peeled and chopped)
• 2 cloves garlic (peeled and minced)
• 1/2 cup frozen peas (thawed)
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 ancho chile (optional)
• 1 tablespoon tomato paste
• 1 cup red wine
• 1 cup beef broth
• salt and pepper to taste
• 1 tablespoon flour

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Instructions

1. Put all the ingredients – EXCEPT FOR THE FLOUR – in a multi cooker or slow cooker.
2. Cook for 3 hours for multi cooker and 4 hours on high for slow cooker.
3. When there is an hour left to cook, extract ¼ cup of broth from the multi cooker or slow cooker. Whisk flour with broth and add mixture to stew. Stir well. Cook for another hour and serve.

Notes

This Slow Cooker Beef Stew Recipe is:
High in iron
High in niacin
High in phosphorus
High in selenium
High in vitamin A
Very high in vitamin B6
Very high in vitamin B12
High in vitamin C
High in zinc

Nutrition

• Serving Size:
• Calories: 336
• Sugar: 8.1 g
• Sodium: 358.1 mg
• Fat: 4.2 g
• Saturated Fat: 1.4 g
• Carbohydrates: 40.1 g
• Fiber: 7.4 g
• Protein: 32.6 g
• Cholesterol: 63.1 mg

Keywords: recipe, slow cooker, crock pot, easy

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Slow Cooker Beef Stew (Video)
Pickled Plum.

Slurp your noodles with abandon in 30 minutes with this Easy Beef Pho Soup Recipe! A quick, satisfying and full-flavor version of Vietnam’s national dish.

Easy Beef Pho Soup Recipe – Phở Bò

If you try to order phở at noon in Saigon (Ho Chi Minh City), you may already be too late.

Pho soup is traditionally a breakfast food in Vietnam.

And while you may have more a bit more luck these days finding pho in the evening as you travel this beautiful country, the more traditional shops open up around 6AM and are sold out around 9 or 10AM.

Pho is one of those rare foods that is filling enough to energize you for a day of work or sightseeing in the notorious Southeast Asian heat and humidity – but light enough not to weigh you down.

While pho vendors in Vietnam have likely been simmering the rich broth since the day before, my pho soup recipe only takes 30 minutes to prepare from start to finish. You’ll be slurping noodles in no time – at any time of the day or night with this easy recipe!

How To Make Pho Soup (phở)

Making a traditional pho soup (or broth) typically takes hours.

The rich and intricate flavors need time to develop so they can transform a simple bowl of beef and noodle soup into something unforgettable.

Those aromatic flavors are achieved by simmering beef bones and oxtail in the stock-pot along with onions, sugar, fish sauce and lots of spices.

And if you are wondering what spices are in pho, here’s the list:

• fennel seeds
• star anise
• coriander seeds
• cloves
• cinnamon

As much as I love eating the real thing, pho is one of those global cuisines that’s a bit tough to make at home. Not only does it take a long time to make, some of the ingredients might also be hard to find depending on where you live.

By taking these two matters into consideration, I’ve simplified the ingredients and came up with an easy pho recipe that only takes 30 minutes to make.

Obviously this version doesn’t have the same depth of flavor as a traditional bowl of pho. But hey, you can make this in your own kitchen and it still tastes really good!

Is Pho Soup Good For You?

Yes!

Pho soup is typically low in fat and contains key vitamins and minerals such as iron, vitamin C and vitamin A. It’s also high in protein and fiber. The only thing to watch for is the sodium level which can be high if you are eating out.

The good thing about making pho at home is you get to control what goes into your soup, including sodium.

How To Eat Pho

Once the broth has reached heavenly levels of goodness, it’s time to focus on the noodles.

What are the best noodles to use for pho?

• Narrow rice noodles are best for pho and for most Asian noodle soups.

As far as brands are concerned, I like the Three Ladies Brand in size S (they have S, M and L) because the noodles are the perfect consistency and don’t break easily.

I’ve had some bad moments with non Asian brands and their Asian style noodles. Some disintegrated before they were even entirely cooked!

So now I stick to Japanese brands for soba, somen and udon noodles, Chinese for egg noodles, Korean for sweet potato noodles, and Vietnamese or Thai for rice noodles. So far it’s worked like a charm.

Are rice noodles gluten free?

Yes and we love them for that!

When it comes to rice noodles, the cooking process is a little different than with most noodles.

Instead of adding noodles to a pot of boiling water, you add them to a pot of very hot water (that’s not boiling) and leave them anywhere from 3 to 10 minutes, depending on the width and thickness of the noodles.

Pho Toppings And Sauces

Eating pho (pronounced “fuh”) is actually a lot of fun!

That’s because pho comes with a variety of toppings and sauces.

You can add fresh leaves of basil, mint and cilantro, bean sprouts, chopped scallions and fresh chilies. If you like heat, squirt some sriracha on top or add a little hoisin sauce for sweetness. Finish with a generous squeeze of lime and ăn tự nhiên nhé!

That’s Vietnamese for enjoy your meal

Add a few extra dashes of fish sauce if you are looking for real southeast Asian pungent flavors.

And if want a pho recipe that takes even less time to make, check out my 20 minute roasted chicken pho recipe (phở ga) that uses rotisserie chicken for a blast of smoky richness to your pho soup.

AH-MAZING!

As in most beef pho soup recipes, this preparation calls for paper thin slices of beef to be added to the serving bowls just before your diners dig in.

The heat of the broth cooks the thin beef and leaves it extremely tender.

If your beef slices are too thick, the hot soup will have a tough time penetrating the beef.

It’s definitely tough to slice raw beef paper thin without a meat-slicer.

Never fear!

Just put your sirloin or London broil into a freezer bag, and place it in the freezer for 15-20 minutes. You’re not actually freezing the meat – but the time spent cooling will firm it up and make it easier to slice thinly.

This easy and delicious pho soup recipe is simple enough to whip up in 30 minutes – but will taste like you spent hours in the kitchen.

Your diners don’t have to know how easy it was. And their empty soup-bowls and content smiles will let you know that it was a satisfying hit!

How do you like your pho soup? Spicy, sweet, tart, savory? All of the above? I’d love to hear about it in the comments!

Other simple and delicious Vietnamese recipes:

• Nuoc cham – Vietnamese dipping sauce
• Meatless meatball banh mi sandwich
• Summer chicken pho
• Vegetable pho broth
• Shrimp bun cha
• Vietnamese spicy cabbage salad

Did you like this Easy Beef Pho Soup Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Easy Pho Soup Recipe

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★★★★★

5 from 1 review

Slurp your noodles with abandon in 30 minutes with this Easy Pho Soup Recipe! A quick, satisfying and full-flavor version of Vietnam’s national dish.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 people
• Category: Main
• Method: Stove top
• Cuisine: Vietnamese

Ingredients

Pho soup broth

• 1 teaspoon canola oil
• 1 small onion (peeled and halved)
• 1 3-inch piece ginger (peeled)
• 1 quart low sodium beef broth (946ml)
• 2 cups water
• 2 star anise
• 2 cloves
• 1 cinnamon stick
• 2 tablespoons fish sauce
• 1 teaspoon sugar

Noodles and toppings

• 4 ounces dry flat rice noodles
• 1/4 small onion (thinly sliced into half moons)
• 1/3 pound sirloin or London broil steak (cut into ⅛ inch slices (putting the steak in the freezer about 15–20 minutes prior to cutting makes it easier to slice))
• 2 stalks scallions (thinly sliced on the bias)
• 1/4 cup fresh cilantro leaves
• 1 cup bean sprouts
• 6–8 mint leaves
• 6–8 basil leaves
• 6–8 sprigs cilantro
• 1 lime (sliced into wedges)
• 1 jalapeno pepper (thinly sliced)

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Instructions

1. In a medium size pot over high heat, add oil, onion halves (cut side down) cinnamon stick and ginger and cook for 3 minutes, stirring occasionally.
2. Add all other ingredients for the broth and bring to a boil. Stir, lower heat to a simmer and cook for 20 minutes (uncovered).
3. Meanwhile, cover the rice noodles with hot water and soak for 8 minutes (or follow instructions on the package). Drain and set aside.
4. Discard onion, star anise, cloves, ginger and cinnamon stick.
5. Divide noodles evenly among two bowls and pour broth over them. Finish by adding toppings of your choice. Serve immediately.

Notes

This Easy Pho Soup Recipe is:
High in manganese
Very high in niacin
High in thiamin
Very high in vitamin C

Nutrition

• Serving Size:
• Calories: 446
• Sugar: 13 g
• Sodium: 2337.6 mg
• Fat: 6.1 g
• Saturated Fat: 1.5 g
• Carbohydrates: 69.1 g
• Fiber: 6 g
• Protein: 28.9 g
• Cholesterol: 44.6 mg

Keywords: recipe, noodle soup, soup, noodles, Asian

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Easy Beef Pho Soup Recipe – Phở Bò
Pickled Plum.

A smoky bowl of Hunan Beef With Cumin loaded with umami flavor and healthy kale. This Chinese-inspired recipe is ready in 20 minutes!

Hunan Beef With Cumin

I’ve been cooking with a lot less meat these days. Generally, I’d say our diet here in Casa le Phelps is about 80% vegetarian, and about 20% fish and lean meat. It works for us! It has also been really fun to take flavor-profiles that normally rely on meat and apply the preparation techniques to members of the vegetable kingdom – like this char siu style roasted eggplant recipe. 

However happy I am with our flexitarian diet, sometimes I start to get a craving for beef that just won’t be satisfied by anything else. When that happens, I’m sure to make it count! This Hunan beef with cumin recipe is smoky, umami-loaded perfection. Plus, I added some mega-healthy baby kale to this Hunan beef recipe which soaked up the intense flavors of the dish.

Cumin is a member of the parsley family, but tastes more earthy and nutty with a slight hint of lemon. Ground into a powder, cumin is a spice that is said to aid in digestion and boost immunity. You’ll find cumin used in preparations of lamb and beef in quite a few Chinese recipes – predominantly Szechuan and Hunan cooking. Both regional cooking styles rely on hot and spicy flavors. However, Szechuan cuisine leans heavily on the tongue (and lip) numbing Szechuan peppercorns. Don’t worry, your lips won’t catch fire with this Hunan beef recipe, but there is some fire brought on by dried chili / red pepper flakes.

I also used Shaoxing wine in this Hunan beef recipe, which is a traditional Chinese wine, fermented from rice. If you have trouble finding it, no problem! A dry sherry will totally do the trick when making this Hunan recipe at home. One of my favorite aspects of making Hunan beef was how easy and quick it was to whip up! You can prep ingredients while the beef is marinating quickly in a mixture of Shaoxing wine, soy sauce and cornstarch – and can be plating a short 20 minutes later. Nice!

The sauce from this Hunan dish almost resembles a smoky, thick gravy. Served over rice this Hunan beef with cumin and kale recipe is a simple, well rounded meal. Not only is it delicious, it embraces members from quite a few food groups. Tasty and just plain good for you!? I’m sold! It will probably be a while before we eat beef again at home, but when we do, this Hunan beef recipe will definitely be at the top of the list. What is your favorite Chinese meal to make at home? Let me know about your yummy favorites in the comments!

Other simple, delicious, Chinese-inspired recipes:

• Long Life Kung Pao Chicken
• Moo Goo Gai Pan
• Empress Chicken
• Baked General Tso Chicken
• Dry-Fried Green Beans With Garlic Sauce

Did you like this Hunan Beef With Cumin Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Hunan Beef With Cumin

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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A smoky Hunan Beef With Cumin Recipe, loaded with umami flavor and healthy kale. This Chinese-inspired recipe is ready in 20 minutes!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 people
• Category: Main
• Method: Stir frying
• Cuisine: Chinese

Ingredients

• 1 tablespoon shaoxing wine or dry sherry
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon cornstarch
• 3/4 pound skirt steak, sirloin, flank or top round
• 2 tablespoons peanut oil
• 2 teaspoons ginger (peeled and minced)
• 2 cloves garlic (minced)
• 1 teaspoon red pepper flakes
• 4 cups baby kale (chopped)
• 2 teaspoons ground cumin
• 3 stalks scallions (finely chopped on the bias)
• 1 teaspoon sesame oil

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Instructions

1. In a mixing bowl, stir in Shaoxing wine (or dry sherry), dark and light soy sauces, cornstarch and one tablespoon water. Cut the beef into thin slices, against the grain, and add to the bowl. Marinate for 15 minutes.
2. In a pan over high heat, add peanut oil, ginger, garlic, pepper flakes and cook for one minute.
3. Add beef and cook for 3 minutes, or until cooked through. Add kale and cook for 2 minutes, until it begins to wilt. Add cumin, toss and cook for another 2 minutes.
4. Turn the heat off. Add scallions and sesame oil and stir. Season with salt and/or more soy sauce if needed.
5. Serve with rice.

Notes

This Hunan beef recipe will keep refrigerated for up to three days.

Nutrition

• Serving Size:
• Calories: 381
• Sugar: 2.4 g
• Sodium: 548.8 mg
• Fat: 13.7 g
• Saturated Fat: 3.2 g
• Carbohydrates: 13.8 g
• Fiber: 2.9 g
• Protein: 43.6 g
• Cholesterol: 100.4 mg

Keywords: recipe, stir fry

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Hunan Beef With Cumin Recipe
Pickled Plum.

I am like clockwork when it comes to wine: Every Saturday evening I pay a visit to our corner wine shop where I pick a nice bottle of red or white and take home to enjoy.

I don’t go out that much these days, instead I prefer having a couple of glass while I watch a movie or work on my latest jigsaw puzzle (I am a huge puzzle fan).

I associate a good glass of wine with relaxation and as a way to reward myself after a long week’s work.

Since Ben’s drink of choice is whiskey, I am often left with a bottle that’s half full by the end of the evening. I don’t drink during the week so it’s either I throw good wine down the sink – which I hate doing – or cook with it.

If it’s white wine I have left, I’ll make a quick pasta dish or use it with mussels and herbs.

If it’s red wine, I use it in stews or make one of my favorite steak sauces of all time: a sauce de vin rouge (red wine sauce) taken from Joe Beef’s cookbook The Art of Living.

Joe Beef’s red wine sauce is simply divine! It tastes like a reduced beef bourguignon with a bitter undertone coming from the chunks of beets used in the cooking process.

The butter makes the sauce velvety and rich, and couldn’t compliment a juicy slab of steak any better than it already does. This red wine sauce is GOOD. VERY GOOD.

So good that I always finish my meal with a slice of bread that I use to soak all the leftover sauce with and wipe my plate clean.

You would think this sauce takes hours to make judging from how well the flavors are developed and how classically French it is.

But here’s the best part: this red wine sauce recipe is VERY easy to make and only takes 20 minutes (mostly unattended)! You can use it on mashed potatoes, as a dipping sauce for french fries, over pork chops, or even chicken -it pretty much goes with everything!

This red wine sauce will keep in the fridge for about a week or you can freeze it and it will be good for a month. For a complete French dinner, serve steak with this sauce and a side of glazed carrots, Julia Child’s creamed spinach, sauteed mushrooms or a frisee salad. Bon appetit!

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Red Wine Sauce

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★★★★★

4.6 from 20 reviews

The beef bourguignon of sauces! Rich and velvety red wine sauce (sauce vin rouge) from Joe Beef’s ‘The Art of Living’.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 2 cups
• Category: Sauces
• Cuisine: French

Ingredients

• 1/2 cup shallots (finely sliced)
• 1 small red beet (peeled and thickly sliced)
• 2 cups dry red wine
• 2 tablespoons balsamic vinegar
• 1 bay leaf
• 2 cups beef stock
• 3 tablespoons butter
• salt
• 1 teaspoon black pepper

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Instructions

1. In a small sauce pan, mix together the shallots, beet, wine, vinegar, and bay leaf. Bring to a boil over high heat and reduce by half (about 10 minutes). Add beef stock and continue to boil until reduced by half.
2. Whisk in the butter and season generously with salt. Add pepper, stir and turn the heat off. Serve immediately or let cool until you can transfer the sauce to a storage container.

Notes

The red wine sauce will keep in the fridge for up to a week or freeze up for up to a month.

Nutrition

• Serving Size: 1/4 cup
• Calories: 108
• Sugar: 4.5 g
• Sodium: 73.1 mg
• Fat: 4.4 g
• Saturated Fat: 2.7 g
• Carbohydrates: 6 g
• Fiber: 0.6 g
• Protein: 1.3 g
• Cholesterol: 11.4 mg

Keywords: recipe, steak sauce

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Hayashi Ground Beef (Dry)

I love taking trips to Japan because I always come back feeling so inspired in the kitchen! Walking past restaurant windows displaying plastic food replicas of their menu is genius because it will eventually make you hungry!

I love soba noodles so much that whenever I see fake soba bowls I instantly start drooling. The same goes for pasta and Japanese curry – “Hi, I’d like to order EVERYTHING that’s in your window please?”

During my last visit in Tokyo, I was looking for a place to cool off and get away from the busy traffic and crowds.

Luckily, I found a cute little cafe tucked away on a quiet street that had everything I was looking for: relaxing music, big windows, a decent amount of space between the tables and only a handful of customers.

There was also this impossible to ignore, sweet and intoxicating aroma wafting from the kitchen. When I asked the waitress what that smell was, she replied “dry hayashi curry (pronounced karē).” Dry hayashi?? I had never heard of that before!

“Nani desu ka?” I inquired.

She then proceeded to explain that it’s a curry made with ground beef, onions and carrots cooked in a simple sweet sauce made with ketchup and beef broth.

The reason why it’s called dry is because most of the liquid gets absorbed during the cooking process. Put that over rice and top it with a mashed boiled egg and some crispy fried onions slices. DE-LI-CIOUS!

I jotted down as many ingredients as I could without looking like I was trying to steal their yummy recipe and told myself to write a post about it when I got back to Brooklyn.

I think the flavors are pretty similar to what I tasted in Japan; sweet and tangy with a beefy saltiness from the broth. The first time Ben tasted it he thought the flavors were a bit bland.

We then realized it was because the mashed boiled egg lacked seasoning and consequently ended up toning down the flavor. So the second time I made hayashi ground beef, I added plenty of salt and pepper to the egg and it made all the difference!

I wish I could remember the name of the cafe in Tokyo but I am terrible when it comes to keeping notes about restaurants in Japan. Almost every spot we visit ends up being spectacularly good so we no longer keep track of names and instead base our decisions on the window display that looks the most attractive.

Serve this hearty and comforting hayashi ground beef with a side of nasu dengaku, simmered kabocha squash or some charred soy and sesame edamame.

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Hayashi Ground Beef (Dry)

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★★★★★

5 from 3 reviews

A delicious ‘no sauce’ take on the classic hayashi curry.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Total Time: 26 minutes
• Yield: 2 people
• Category: Beef
• Cuisine: Japanese

Ingredients

• 1/3 carrot (peeled and diced into small cubes)
• 1 medium onion
• 1 tablespoon canola oil
• 150 grams lean ground beef
• 1 teaspoon corn starch
• 1 cup beef broth
• 2 tablespoon ketchup
• 1 tablespoon sake
• 1 tablespoon worcestershire sauce
• 1 boiled egg

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Instructions

1. Slice onion half. One half will be for frying, the other will go in with the dry curry.
2. Slice one half into thin half moons. Finely chop the other one.
3. Boil egg and cut into small pieces or mash with a fork. Season well with salt and pepper.
4. Heat oil and add onions and carrots. Cook for 3 minutes.
5. Sprinkle corn starch on top of ground beef and add to the vegetables. Add 1/4 cup beef broth and break the ground beef while stirring. Cook for 3 minutes or until the beef has cooked through.
6. Add beef broth, ketchup, sake and worcestershire sauce. Mix well and cook for 10 minutes or until all the liquid has evaporated. Season with salt and pepper.
7. Fry onions in a separate pan until crispy. (with some oil)
8. Put rice on a plate, top with curry, eggs and fried onions.

Notes

Hayashi ground beef will keep refrigerated for up to 4 days.

Nutrition

• Serving Size: Includes 1 cup cooked Japanese rice per serving
• Calories: 525
• Sugar: 9.7 g
• Sodium: 540.7 mg
• Fat: 12.2 g
• Saturated Fat: 2.6 g
• Carbohydrates: 70.8 g
• Fiber: 2.1 g
• Protein: 26.5 g
• Cholesterol: 138 mg

Keywords: recipe, main, rice bowl

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What Are Vietnamese-Style Meatballs?

I don’t know how authentic these beef meatballs actually are—but I can promise you they will blow your taste buds away in the flavor department. The texture is smooth, compact and packed with unbelievable flavors: Thai chilies, ginger, garlic, cilantro and fish sauce are mixed with ground beef to form perfect little round balls that will then be dressed or dipped into a sweet and spicy hoisin sauce.

When I think of South East Asian food I think of punchy, stinky, in your face flavors. These Beef Meatballs may not have the stinky factor but they are very South East Asian nonetheless! They are so tasty you could technically do without the dipping sauce. Blending the ingredients (including the beef) in a blender also changes the texture, making these Beef Meatballs very different from say, Italian meatballs.

A well-known and traditional Vietnamese meatball dish is called Bun Cha.

What Is Bun Cha?

Bún chả is a Vietnamese dish said to have originated from Hanoi, Vietnam. It’s made with grilled, fatty pork (essentially pork meatballs) paired with rice vermicelli noodles, which is a thin noodle, also known as rice noodles.

This dish is also made with tons of fresh herbs and a dipping sauce as well. Although it should produce a slightly different taste than our savory meatballs since our specialized recipe pulls from a different source of protein and other flavor profiles.

Vietnamese Beef Meatballs Ingredients

• Ground beef: I highly recommend using lean ground beef as your protein of choice when making this specific recipe. Although it’s not unheard of for some to opt for ground pork depending on their preference.
• Red onion: Diced red onion will add a great deal of flavor to your meatball—and beneficial health components as well!
• Garlic: Garlic is the strong ingredient that will bring your meat balls to life. They’re going to smell and taste phenomenal!
• Cilantro: Cilantro will give your ground beef a flavor boost.
• Ginger: A small amount of ginger goes a long way. It will add a unique flavor that will be easily enhanced by the other sensational ingredients in this mixture.
• Honey: Honey will add just the right amount of sweetness to this otherwise savory side.
• Thai chili: Thai chili will give your meatballs a mouthful of flavor. If you’re a fan of a little spice, keep a bottle or a jar on hand for future dishes as well.
• Canola or vegetable oil: Any neutral oil with a high smoking point will work for this recipe.
• Fish sauce: See further detail about fish sauce down below!

Beef Meatball Dipping Sauce

• Hoisin sauce: Hoisin sauce is known as a thicker sauce with a strong aroma—often used in Cantonese cuisine.
• Fish sauce: Yes, fish sauce is made from fish but sometimes also krill. It’s been fermented for two years or longer and coated in salt. It’s a common staple seasoning in many Asian cuisines!
• Soy sauce: You may as well get a massive bottle because soy sauce is going to be the most common staple in your southeast Asian pantry!
• Thai chili: Using Thai chilis will add a kick of heat to your dipping sauce. However, it is entirely optional.
• Water: Adding a little water thins the sauce and helps it come together as a whole.

How to Make Vietnamese Beef Meatballs

1. Gather all of your kitchen tools and ingredients.
2. Put all of the ingredients for the beef balls in a food processor and blend until everything is minced and blended into a meat mixture. Then transfer to a large bowl.
3. Put a little oil in your hands, just enough to lightly coat fingers and palms, and use a tablespoon to scoop up the ground meat so the meatballs are the same size. Repeat the process until all of the beef mixture is used.
4. In a deep pan, over medium heat (or medium to high), add oil and the meatballs. Cover and cook for 5 minutes. Turn the meatballs over, cover and cook for another 5 or until the meatballs are golden brown.
5. Mix all the ingredients for the dipping sauce in a small bowl and serve together with beef meatballs. Pour over or use as a dipping sauce.
6. Serve with rice, tomatoes and a few cilantro leaves.

The texture is smooth, compact and packed with unbelievable flavors: Thai chilies, ginger, garlic, cilantro and fish sauce are mixed with ground beef to form perfect little round balls that will then be dressed or dipped into a sweet and spicy hoisin sauce.

Vietnamese Beef Meatballs Companion Dishes

Serve these Vietnamese beef meatballs with a side of Japanese rice so the sauce can soak through each grain making every bite even more satisfying. Then garnish with sliced tomatoes and/or fresh cilantro for full effect. Watch our video on how to make Japanese rice with the stove top or rice cooker method for full potential. Once you learn how to make this rice recipe as well, you will have a new, easy side dish to pair with many of our other recipes like smacked cucumber with chili oil or air fryer teriyaki tofu!

And if you’re feeling fun, you can even turn these Vietnamese Beef Meatballs into meatball skewers. In my experience, kids and adults alike love eating off a stick.

What Are Other Delicious Vietnamese Dishes?

Vietnamese food easily wins my heart because of its pungent flavors and healthier ingredients. When I am around Vietnamese food I turn into Ms Pac-Man, munching on anything that’s in front of me. Nothing satisfies me more than a big bowl of pho and some crispy spring rolls wrapped in mint and lettuce when I crave a cheap and tasty lunch.

I also love an authentic, spicy banh mi sandwich. In the United States, specifically in Southern California, popular mainstream restaurants like Mendocino Farms and Veggie Grill proudly carry banh mi-inspired salads too. They are rich with zesty jalapenos, pickled carrots and daikon, covered in an unforgettable sweet chili sauce.

I also love a colorful bowl of bun dressed in plenty of nuoc cham. I still haven’t been to Vietnam, but if I did, I know I would spend most of my time hitting every street food stall in search of new flavor combinations, sipping on carbonated lime drinks while taking in the sights and smells. What’s your favorite Vietnamese cuisine?

Now that you’ve learned more about some of my favorite Vietnamese dishes and about Vietnamese-style meatballs, what’s a delicious meal you’d pair these Vietnamese meatballs with?

Serve this recipe with a side of Japanese rice. Watch our video on How To Make Japanese Rice the stove top or rice cooker method!

Beef Meatballs (Vietnamese)

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★★★★★

4.6 from 15 reviews

Savory Vietnamese Beef Meatballs with a Sweet and Spicy Hoisin Dipping sauce.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 people
• Category: Main
• Cuisine: Beef, Vietnamese

Ingredients

Units USM

• 2 tablespoons canola or vegetable oil

For the meatballs:

• 1 pound lean ground beef
• 1 cup red onion (finely chopped)
• 1/3 cup cilantro (roughly chopped)
• 4 cloves garlic (finely chopped)
• 1 tablespoon ginger (peeled and finely chopped)
• 1 1/2 tablespoon fish sauce
• 1/2 tablespoon honey
• 1 Thai chili (finely chopped (optional))

For the dipping sauce:

• 1/4 cup hoisin sauce
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 Thai chili (finely chopped (optional)

 

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Instructions

1. Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Transfer to a bowl.
2. Put a little oil in your hands, just enough to lightly coat fingers and palms and use a tablespoon to scoop up the beef mixture so the meatballs are the same size. Repeat process until all the beef mixture is used.
3. In a deep pan over medium high heat, add oil and the meatballs. Cover and cook for 5 minutes. Turn the meatballs over, cover and cook for another 5 or until meatballs are golden brown.
4. Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. Pour over or use as a dipping sauce.
5. Serve with rice, tomatoes and a few cilantro leaves.

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Beef miso curry recipe

Meet my newest curry conquest; a Japanese beef miso curry recipe that’s a little sweet, sour and savory, and lighter in texture than your classic Japanese curry rice. This was an interesting experiment since I usually purchase House’s pre-made sauce mix whenever I cook Japanese curry. But this is the first time I am making a Japanese style curry from scratch!

I adapted this curry recipe from Tadashi Ono‘s Japanese Soul Cooking cookbook and simplified it since the list of ingredients was quite overwhelming despite its delicious taste! Curry is one of those dishes that taste better the next day so make sure to save yourself a bowl for tomorrow’s lunch or dinner time. Also, if you can find fukujin zuke (Japanese red pickles), add a small spoonful before serving, they add a crunch a slight acidity to the curry (this is the traditional way of eating it in Japan.)

Other curry recipes I love making: vegetarian Thai curry, kheema curry, vindaloo curry, jungle curry .

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Beef Miso Curry Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 4 people
• Category: Main
• Cuisine: Japanese

Ingredients

• 2 tablespoon vegetable oil
• 3/4 pound stewing beef (sliced into bite size cubes)
• 2 cloves garlic (minced)
• 1 small onion (finely chopped)
• 3 tablespoons curry powder
• 1 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 cup red wine
• 1 zucchini (sliced into chunks)
• 4 carrots (sliced into chunks, about 1 1/2 cups)
• 2 stalks celery (finely chopped)
• 1 medium potato (peeled and sliced into chunks)
• 4 cups chicken stock
• 2 tablespoons miso paste (I use awase miso which is a mix of white and red miso)
• salt and pepper to taste

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Instructions

1. In a large pot over medium high heat, add oil and beef cubes. Season with salt (about 1/2 tsp) and stir. Cook for 3 minutes, until beef is cooked through.
2. Add garlic and onions and cooked for 3 minutes, until onions are soft.
3. Add curry powder and sugar and stir well.
4. Add flour and stir well.
5. Add red wine and stir until sauce thickens.
6. Add all the vegetables and stir.
7. Add chicken stock while stirring and bring to boil.
8. Lower heat to a simmer and add miso paste. Stir until the paste has dissolved. Simmer uncovered for 50 minutes.
9. Serve with white rice.

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Hot and spicy food like this bowl of hoisin stir fry beef is something I can eat all day long. I guess you can say I am particular when it comes to the kind of heat I like in my food. For example, I am not keen on Szechuan peppercorns as I don’t like the tongue numbing effect they give and the fact that my drink of water ends up tasting like metallic seltzer.

But give me the incendiary, mouth on fire heat of Thai chilies any day and I will cover my food with them. Thankfully, my husband likes it very spicy too so whenever we order or cook  South East Asian food, we go 100% ablaze.

But ordering good Chinese food where we live can be a little expensive and sometimes disappointing. What I mean is paying $50 for four dishes that taste bland; this makes for one sad dinner and a movie night! Because this situation unfortunately happens a lot, I have been cooking more Chinese dishes at home. Call me penny-pinching but when I think of the cost of a simple dish like sesame chicken, I prefer to make it at home for 1/3 of the price rather than be served something that will probably need seasoning. If only every dish could be as well seasoned as this hoisin stir fry beef… Oh man…

This stir fry beef recipe is a favorite of mine because it has everything; sweet, vinegary, spicy and savory. Tender marinated pieces of beef served with peppers and scallion and tossed in a hoisin miso sauce. All that yummy brown sauce drizzled over virgin white rice acting as a sponge and absorbing every last bit of flavor…

Now that’s what I call a great stir fry beef recipe packed with authentic Chinese Flavors!

Most stir fries don’t require the meat to marinate but this stir fry beef recipe takes the art to a new level. Sharp and salty flavors are injected into the meat while a sweet and savory sauce coats its exterior – it’s quite amazing. My version has Thai chiles but you can swap them for your favorite type; jalapeno, dry red chiles or even peppercorns. The choice is yours, make it the way you like it and make sure you make enough beef stir fry for leftovers.

I promise you’ll come back for seconds, in seconds.

Serve this hoisin stir fry beef with rice, daikon pickles and a spicy egg drop soup.

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Stir Fry Beef with Spicy Hoisin Sauce

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★★★★★

5 from 1 review

Make this spicy, authentic Szechuan hoisin stir fry beef recipe in less than 20 minutes!

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 2 people
• Category: Main
• Cuisine: Chinese

Ingredients

• 1/2 pound lean beef (thinly sliced bite size)
• 1 red bell pepper (core and seeded, sliced into thin strips (julienne))
• 4 scallions (roughly chopped)
• 1 tablespoon vegetable oil
• 2 cloves garlic (finely chopped)
• 2 Thai chilis (finely chopped)
• 2 tablespoons hoisin sauce
• 1 teaspoon white miso paste
• For the marinade:
• 1 tablespoon dark soy
• 1 tablespoon soy sauce
• 1 tablespoon shaoxing wine or dry sherry
• 1 tablespoon corn starch

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Instructions

1. Put all the ingredient for the marinade in a bowl with the beef. Mix well and set aside for 30 minutes.
2. In a medium size pan over high heat, add oil, garlic and chiles and cook for 1 minute.
3. Add beef and cook for 3 minutes.
4. Add pepper and scallions and cook for 2 minutes, stirring often.
5. Turn the heat off, add hoisin sauce and miso paste, stir well until paste has dissolved. Serve stir fry with white rice.

Notes

This Stir Fry Beef With Hoisin Sauce:
Very high in iron
High in selenium
Very high in vitamin B6
Very high in vitamin B12
Very high in vitamin C
High in zinc

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Ground beef curry recipe (kheema)

“This curry is made with ketchup AND ground beef, and is not American?” said Ben.

“Well, if you throw a slice of Kraft Singles on top, I guess you could say it is” I replied. But the truth is, I adapted this ground beef curry recipe from a Japanese cookbook and in case you didn’t know; Japanese people LOVE ketchup!

Now, you’re probably wondering “Is it gross?”

Not at all! In fact, it’s really delicious!

This ground beef curry recipe (aka kheema curry) actually reminds me of Jamie Oliver’s curry vindaloo; sweet, savory, bright but without the fiery hot spices. So for you out there who cannot handle level 11 spicy food, this is the perfect recipe to try.

Let’s face it; making a traditional curry from scratch can be time consuming. I have an Indian cookbook filled with sensational curry recipes that I love looking at, but won’t dare cook from. The amount of spices used to create these beautiful, colorful dishes is overwhelming! I don’t even know what to do with cardamom pods; do I open them or cook them just like that? Is that even a pod I’m looking at? Too complicated.

So what is a girl to do when she loves curry as much as I do but cannot be bothered to slave in the kitchen for hours? She uses ketchup and curry powder and pow! What do you know: Super yummy ground beef curry to the rescue!

I admit to being surprised by the result as I anticipated the dish to fail during prep work (how positive of me!) – but ketchup is a pretty amazing condiment that somehow gets along with Indian food. I guess it makes sense when you think about it; ketchup is made with tomatoes, vinegar and sugar, and many Indian curries contain the same ingredients. A match made in heaven! What is also different about this curry is the texture of the ground beef: When cooked together with liquid, ground beef breaks into smaller chunks and remains moist and tender. This makes it perfect for pouring over rice or dipping fresh out of the oven pieces of naan bread. I’ve also added lots of veggies to keep this dish healthy and filling.

This is a straight forward, curry in a hurry, no fuss no muss ground beef curry recipe.

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Ground Beef Curry (Kheema)

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★★★★

4 from 1 review

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 people
• Category: Main
• Cuisine: Indian

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic (finely chopped)
• 1 small onion (finely chopped)
• 2 stalks celery (finely chopped)
• 1/2 green bell pepper (finely chopped)
• 1 thumb size ginger (peeled and grated)
• 1 small tomato (roughly chopped)
• 1/2 pound lean ground beef
• 1 cup chickpeas (drained)
• 1/4 cup ketchup
• 3 tablespoons curry powder
• 1 cup chicken broth
• 1/3 cup water
• salt and pepper
• fresh cilantro (roughly chopped (optional))

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Instructions

1. In a large pot (or deep fry pan) over high heat, add oil, garlic, onions, bell pepper and celery.
2. Cook for 5 minutes, until vegetable have soften.
3. Add tomato and ginger and cook for 1 minute.
4. Add water, stock and ground beef. Break up the ground beef as it is cooking and stir constantly until the meat has cooked through (about 3 minutes).
5. Add chickpeas and stir well.
6. Add ketchup and curry powder and stir well.
7. Cover and cook on low (simmer) for 20 minutes, until vegetables are soft.
8. Season with salt and pepper and serve with rice.

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