Dry Keema Kare (Japanese Dry Curry with Beef Mince)
A thick, quick curry of beef mince and finely chopped vegetables, spooned over fluffy rice.
Made with Japanese curry roux. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice with 450 ml water, covered, on the lowest heat for 12 minutes and rest for 10.
12 min - 2
Heat the oil in a large frying pan over a high heat. Add the mince and cook for 8 minutes, breaking it up, until browned and no pink remains.
8 min - 3
Add the onion, carrot and celery and cook for 5 minutes until soft. Stir in the tomato purée for 1 minute.
5 min - 4
Pour in your ready made Japanese curry roux (see the base recipe). Stir well, add the peas and simmer for 8 minutes until thick, glossy and almost dry.
8 min - 5
Taste and add a pinch of salt if needed. Spoon over the rice and scatter with spring onion.
Tips
- Dice the vegetables very small so they melt into the mince.
- Cook until the sauce clings to the mince rather than pooling. This is a dry curry.
- Turkey or pork mince work well too, as do cooked lentils for a meat free version.
- Pack leftovers into a lunchbox or fill an omelette.
Storing and freezing
Cool within 90 minutes and keep in the fridge up to 3 days, or freeze in portions up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use turkey mince?
Yes. Turkey mince is leaner, so add a little extra oil and cook until browned and no pink remains.
Can I make it vegan?
Yes. Use 400 g cooked brown or green lentils or crumbled firm tofu in place of the beef. The roux is already vegan.
How do I serve dry curry?
Spoon it over steamed rice, top with a soft egg if you like, and add pickles on the side.
More made with japanese curry roux
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.