Spinach and Ground Meat Curry (Hourensou to hikiniku no karee)

Stir-fry the minced spinach without pre-boiling. This dish takes a short time to cook and is easy to make!

Spinach and Ground Meat Curry (Hourensou to hikiniku no karee)
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba



Rice & Noodles




Calorie count is per serving
Does not include time needed to soak the spinach.

Ingredients (Serves 2-3)

  • 1 bunch spinach (300 g)
  • 150 g ground meat (mixed beef and pork)
  • 1/2 onion
  • 1 clove garlic
  • A pinch of salt
  • [A]

    • 2 tbsp curry powder
    • 1 dried red chilli
    • 1 bay leaf
  • [B]

    • 1 tsp salt
    • 2 tbsp ketchup
    • 1 tbsp Worcester sauce
  • 300 g cooked rice (warm)
  • Vegetable oil, as needed



Make an incision in the roots of the spinach and soak in water for 10 minutes. Rinse and drain. Cut off the roots and cut into 1 cm lengths. Mince the onion and garlic.


Heat 1 tablespoon of vegetable oil in a pot placed over medium heat. Stir-fry the onion and garlic until soft. Add the ground meat and stir-fry until the color changes. Add [A] and stir-fry until aromatic. Pour in 200 ml of water and add [B] in the order in which the ingredients are listed. When the mixture comes to a boil, cover and simmer over low heat for 10 minutes.


Warm 1 tablespoon of vegetable oil in a frying pan placed over medium heat. Put in the spinach, sprinkle with salt and stir-fry over high heat until soft. Turn off the heat.


Sprinkling salt over the spinach causes it to wilt and cook quickly.


Add the spinach to the curry. Mix and simmer for 3-4 minutes. Pour over rice to serve.


Add the spinach right before serving. Stir-frying the spinach before simmering prevents it from becoming bitter and watery.