Fragrant and just a tad spicy.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Thinly slice onion lengthwise.
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Chop green pepper and red bell pepper into 2 cm (2/3 inch) pieces. Quickly boil tomato to loosen skin, then peel, remove seeds and dice.
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Heat 3 Tbsp of olive oil in a pan and saute onion until transparent. Continue sauteing on mid or low heat until browned, but not burned. Remove from pan.
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Add a little more olive oil to the pan and saute ingredients from (A) to bring out fragrance. Add ground meat and brown.
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Add in curry powder. When curry aroma becomes noticeable, add drained chick peas and continue sauteing.
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Add 100ml (1/2 cup) of water, sake, salt and simmer until most of moisture cooks off. Add in soy sauce and black pepper.
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Serve with rice topped with crushed almonds.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Since tomatoes are difficult to peel with a knife or peeler, use boiling water to peel. For this method the tomatoes are placed in boiling water to make peeling easy. First cut a cross into the center of the tomato, then place it into boiling water and the peel will pull away from the cut edges. Next remove the tomato from the boiling water into ice cold water and then use your hands to pull off the further loosened peel entirely.
Cut the tomato in half horizontally and then dig out the seeds with your fingers.
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