|

Finish Your Meal Prep in Under an Hour with this Japanese Ground Beef Curry



This Japanese Ground Beef Curry recipe is a filling and tasty meal prep recipe that only requires one pot and a rice cooker. I love Japanese Curry for meal prep because it tends to get even better after being in the fridge for a few days. The recipe can be found here:

Nutritional Estimates from Spoonacular API.

If you decide to make this, send me a picture on instagram: @themealprepmanual

Amazon Store with Products I Use:

Knives, Skillets, Cutting Boards, Skillets, etc:

On my website there are hundreds of meal prep, snack, and macro friendly dessert recipes that I have developed over the years. There are no targeted ads, no pointless life stories and endless scrolling to get to the ingredient list, just the recipes. I have a subscription based model where Gold Members have access to every recipe on the site, which is under $5/month with annual memberships. If that’s not your thing, there is also a Silver level membership that is free for life, still ad free, and you get access to a good amount of the recipes. Registering to become a member, whether that is a Gold or Silver (free) member, is the best way you can help support what I do. I appreciate all of you more than you know 😎

www.mealprepmanual.com

Affiliate Disclosure:
Links included on this page are part of the Amazon Services LLC Associates Program and CJ Affiliate Program.

source

Similar Posts

35 Comments

  1. I wanted to make this vegan. So, I substituted the beef with 2/3 pound of textured vegetable protein hydrated with 2 2/3 cups of water. I substituted the beef broth with my homemade vegetable broth (that I make from leftover vegetable trimmings). I also wanted to avoid using flour, so I steamed an extra 1/2 potato in the microwave and mashed it up to thicken the sauce. Most of the flavor comes from the spices so it was still unbelievably yummy.

  2. Love the simplicity of this. My family doesn't really care for curry, but I can see this will be easy to modify to have a different profile like cumin/chili/lime, oregano/basil/thyme, teriyaki, garlic/basil/parsley/lemon, etc. Just finished prepping 2 of your dishes for this week, so this is officially on the list for next week 🙂

  3. I wonder what the substitution would be if we wanted to use the premade curry cubes instead of the spices. I have never found the flavor to be my liking using curry powder and garam masala.

    The box says 1 box per 1lb of meat but I'm not sure.

  4. i dont understand why americans allways use "cooked rice" instead of uncooked. i feel like its so much harder to meal prep like that, i dont know how much my rice weighs cooked, do i just cook a random amount and hope that its somewhat close to what i need and i throw the rest away? :(((

Leave a Reply