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Beef Japanese Curry


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Ingredients

6 portion(s)

  • 1 onion, halved
  • 2 cloves of garlic peeled
  • 30 grams olive oil
  • 1 tablespoon TM vegetable stock
  • 500 grams beef, cubed, (oyster blade is best)
  • 2 servings Golden Curry's Sauce Mix, (broken into small cubes)
  • 700 grams water
  • 3 carrots, (roughly chopped)
  • 4 nadine potatoes, (roughly chopped)
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Recipe's preparation

  1. Place chopped potatoes and carrots into the Varoma bowl ready to use. Set aside.

  2. Add onion and garlic to the TM bowl and chop 3 sec / speed 7.

  3. Add oil and TM vegetable stock concentrate into the TM bowl and sauté 2 min / 100oC / speed 2. 

  4. Add sauce mix cubes and beef into the TM bowl and brown 3 min / 100oC / counter-clockwise operation / speed Gentle stir setting.

  5. Add water into the TM bowl then remove MC and place the prepared Varoma bowl on top. Cook 30 min / Varoma / counter-clockwise operation / speed Gentle stir setting.

  6. After 30 minutes is finished, remove the Varoma bowl and store cooked potatoes and carrots into the ThermoServer. Continue to cook the curry further – MC LID OFF 20 min / Varoma / counter-clockwise operation / speed Gentle stir setting.

  7. Once cooked pour the beef and gravy from the TM bowl on top of the vegetables from the Varoma. Serve with freshly cooked jasmine rice. 

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Accessories you need

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Tip

The recipe picture contains a pictorial reference of the sauce mix used in this recipe, which is available in the Asian section of your local major supermarket.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Love eating Japanese Curry but am wondering if...

    Submitted by DJxo on 27. May 2018 - 12:48.

    Love eating Japanese Curry but am wondering if anyone knows of an alternative to the Golden sauce mix as this has Palm oil in it. Hopefully the producers of this product are encouraged to find an alternative to using Palm oil.

    Josie

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  • This was so yummy! I added pumpkin to the steamed...

    Submitted by amberino211 on 9. December 2017 - 20:04.

    This was so yummy! I added pumpkin to the steamed veg and even though i got an error C160, (and will now have to send it for a service) when i get my machine back i will be making this again!

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  • Really enjoyed this recipe! I

    Submitted by KTB84 on 27. April 2016 - 19:41.

    Really enjoyed this recipe! I added extra meat and the whole packet of curry mix. The curry thickened when it cooled. 

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  • two of the portions in the

    Submitted by lalaskitchen on 11. June 2015 - 22:27.

    two of the portions in the packet tmrc_emoticons.) for super thick, go for three! 

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  • I have just bought the curry

    Submitted by CaityBaileyW on 10. June 2015 - 16:27.

    I have just bought the curry mix - does 2 serves refer to two of the portions in the pack? or two full packs? Thanks tmrc_emoticons.)

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  • I made this last night with

    Submitted by digibron on 15. April 2015 - 09:22.

    I made this last night with tofu instead of beef (last minute pantry dinner!), which was kind of interesting because it broke down a bit and thickened up the sauce even more. It tasted very good - better than when I've just followed the packet instructions. The only weird thing was the mixture never got hot enough to steam the veggies in the varoma. I checked several times and I definitely had varoma temp selected. I can't figure out what went wrong! I ended up steaming them separately on the stove top. Thanks for converting this recipe!

     

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  • Delicious! I followed the

    Submitted by madamemaxwell on 14. January 2015 - 16:32.

    Delicious! I followed the recipe exactly and it came out perfect. Like suggested I used blade steak and it was very tender. I used a mild Golden Curry (the one pictured is hot) as I'm a spicy food wuss :P The sauce was nice and thick. 

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  • My 14 year old son and I made

    Submitted by willfish on 3. July 2014 - 22:10.

    My 14 year old son and I made this tonight after his Japanese teacher made it in class last week. He was very happy to find a tmx version. Everyone really enjoyed and I am assured that it tastes very authentic. 

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