Japanese Curry Meal Prep
Japanese Curry Meal Prep
Ingredients
- 1 kg extra lean beef mince
- 1 onion, diced
- 4 Japanese curry blocks, (about 72g)
- 1.5 kg white potatoes, diced into chunks
- 500 g carrots, diced into chunks
- as needed cooking oil spray
- as needed water
- as needed dried herbs or seeds, for garnish (optional)
Instructions
- 1
Preheat your oven to 200°C.
⏱️ 10 min•🌡️ 200 - 2
Place the diced carrots and potatoes onto a baking tray. Add them to the preheated oven and roast for 30-45 minutes, or until golden brown and tender.
⏱️ 45 min•🌡️ 200
- 3
While the vegetables are roasting, heat a large pan or pot over high heat until very hot. Add half of the extra lean beef mince and cook, breaking it up with a spoon, until fully browned. Remove the browned beef and place it in a separate bowl. Repeat with the remaining beef mince.
⏱️ 10 min
- 4
To the same pot (do not clean it), spray some cooking oil. Add the diced onion and cook until fragrant and softened, about 3-5 minutes.
⏱️ 5 min
- 5
Add the Japanese curry blocks to the pot with the softened onions. Stir constantly until the curry blocks melt into a thick paste consistency.
⏱️ 3 min
- 6
Slowly add water to the pot, stirring continuously, until the curry blocks are completely dissolved and the curry reaches your desired consistency (the creator suggests a 'bolognese consistency'). Bring to a gentle simmer.
⏱️ 5 min
- 7
Once the curry has thickened, return all the cooked beef mince to the pot. Stir well to ensure the beef is fully coated in the curry sauce.
⏱️ 2 min
- 8
Divide the Japanese curry into 5 meal prep containers.
⏱️ 3 min
- 9
Once the roasted carrots and potatoes are fully cooked, add an equal portion to each of the 5 meal prep containers alongside the curry.
⏱️ 2 min
- 10
(Optional) Sprinkle dried herbs or seeds over the prepared meal prep containers for garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Curry Meal Prep
- 1 kg extra lean beef mince
- 1 onion, diced
- 4 Japanese curry blocks, (about 72g)
- 1.5 kg white potatoes, diced into chunks
- 500 g carrots, diced into chunks
- as needed cooking oil spray
- as needed water
- as needed dried herbs or seeds, for garnish (optional)
Instructions
- 1
Preheat your oven to 200°C.
⏱️ 10 min•🌡️ 200 - 2
Place the diced carrots and potatoes onto a baking tray. Add them to the preheated oven and roast for 30-45 minutes, or until golden brown and tender.
⏱️ 45 min•🌡️ 200 - 3
While the vegetables are roasting, heat a large pan or pot over high heat until very hot. Add half of the extra lean beef mince and cook, breaking it up with a spoon, until fully browned. Remove the browned beef and place it in a separate bowl. Repeat with the remaining beef mince.
⏱️ 10 min - 4
To the same pot (do not clean it), spray some cooking oil. Add the diced onion and cook until fragrant and softened, about 3-5 minutes.
⏱️ 5 min - 5
Add the Japanese curry blocks to the pot with the softened onions. Stir constantly until the curry blocks melt into a thick paste consistency.
⏱️ 3 min - 6
Slowly add water to the pot, stirring continuously, until the curry blocks are completely dissolved and the curry reaches your desired consistency (the creator suggests a 'bolognese consistency'). Bring to a gentle simmer.
⏱️ 5 min - 7
Once the curry has thickened, return all the cooked beef mince to the pot. Stir well to ensure the beef is fully coated in the curry sauce.
⏱️ 2 min - 8
Divide the Japanese curry into 5 meal prep containers.
⏱️ 3 min - 9
Once the roasted carrots and potatoes are fully cooked, add an equal portion to each of the 5 meal prep containers alongside the curry.
⏱️ 2 min - 10
(Optional) Sprinkle dried herbs or seeds over the prepared meal prep containers for garnish.
⏱️ 1 min