Keema Curry

Keema Curry

Soy sauce added in at the last step brings the flavors together!

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7.1 oz.)

150 g (5.3 oz.)

1/2 bulb (about 100 g or 3.5 oz.)

1/2 stalk (about 100g or 3.5 oz.)

1 tsp

1 Tbsp

as desired


1/2 Tbsp

2 tsp


2 tsp

150 ml (5.1 fl. oz.)


as needed


  1. Quickly rinse and drain the chickpeas. Mince the onion and carrot.
  2. Place the vegetable oil into a fry pan over medium heat and quickly saute the onion and carrot. Once the oil has been spread throughout add in 3 Tbsp of water. While taking care not to scorch, cover with a lid and braise for 5 minutes.
  3. Add the ground meat, garlic and ginger root to (2), and brown the meat over medium heat. Next add and stir in the chickpeas, sprinkle (A) across the surface and mix in.
  4. Once (3) becomes powdery and dry add in (B) and stir. Once the mixture comes to a rolling boil, turn the heat to low and simmer for 5 minutes until almost all the cooking liquid is boiled down. Adjust the flavor with (C), serve in dishes with a side of thinly sliced baguette if on hand.

Cooking Basics

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.

  • Recipe Junko Ueda
  • Styling Misa Nishizaki
  • Photo Taku Kimura

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