Photo: Dry Curry with Beans

Fragrant and just a tad spicy.

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

Ingredients(Servings: 4)

300 g (10-1/2 oz.)

150 g (5 oz.)

1 bulb




1 Tbsp

1/4 tsp

1 Tbsp

a pinch

4 Tbsp

4 bowls

to taste


1 tsp

1 tsp

1/2 tsp



  1. Thinly slice onion lengthwise.
  2. 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.
  3. 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.
  4. Add a little more olive oil to the pan and saute ingredients from (A) to bring out fragrance. Add ground meat and brown.
  5. Add in curry powder. When curry aroma becomes noticeable, add drained chick peas and continue sauteing.
  6. Add 100ml (1/2 cup) of water, sake, salt and simmer until most of moisture cooks off. Add in soy sauce and black pepper.
  7. Serve with rice topped with crushed almonds.