Ground Meat and Tomato Curry

An easy recipe with stir-fried onion and ground meat. After stir-frying, use the same frying pan to simmer the curry. Cherry tomatoes add tartness and umami to this flavorful dish.

Ground Meat and Tomato Curry
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba




Rice & Noodles



Calorie count is per serving

Ingredients (Serves 2)

  • 200 g ground meat (mixed beef and pork)
  • 200 g cherry tomatoes
  • 1 onion
  • 1 clove garlic
  • 2 tbsp curry powder
  • 1 bay leaf
  • [A]

    • 2/3 tsp salt
    • 1 tbsp Worcester sauce
  • 400 g cooked rice (warm)
  • 1 tbsp vegetable oil



Mince the onion and garlic. Remove the stems from the tomatoes.


Pour 1 tablespoon of vegetable oil into a frying pan and place over medium heat. Thoroughly stir-fry the onions and garlic until tender.


Add the ground meat and stir-fry, using a wooden spatula to break up any lumps. Stir-frying the aromatic vegetables first makes this easier to do.


When the meat changes color and is free of lumps, add the curry powder and stir-fry.


Once the curry powder is fully combined with the meat and vegetables, add 200 ml of water and the bay leaf. Bring to a boil, and stir in [A]. Cover, reduce the heat to low and simmer for about 10 minutes.


Stir in the tomatoes and simmer for another 3 minutes until the tomato skins split. Turn off the heat and pour over the rice to serve.