Pork Mince Japanese Curry
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The other day, I woke up with a really strong craving for a Japanese curry with sweet potato and zucchini, which made absolutely no sense because I don’t think I’ve ever had that exact combination before.
Fortunately, it turned out pretty well and that craving was definitely satisfied by the time I had my third serving of this. It freezes pretty well and is easy to bulk cook, making it a great candidate for meal prepping. Switching up what you serve with it can also help to keep it exciting. I always have a soft spot for udon, but it also tastes good with rice.
Serves: 6
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients
- 500g pork mince
- 1 sweet potato
- 2 zucchini
- 1 brown onion
- 6 portions of Japanese curry cubes (we used 4 cubes)
- 2 tbsp soy sauce
- 1 tsp vegetable stock powder
- 3 cups water
- Udon/rice to serve
Method
- Dice onion and cut sweet potato and zucchini into bite-sized cubes (around 1 inch)
- In a large pot, fry onions until they are translucent
- Add in the pork mince and and cook until it is around 75% done
- Add in the sweet potato and zucchini, and cook for a few minutes
- Add the Japanese curry cubes before pouring in the water to dissolve the cubes
- Season with soy sauce and vegetable stock powder
- Cover with a lid and let it boil for around 10 minutes
- Take the lid off and boil for another 5 minutes or until the vegetables are cooked to your liking
- Serve with some udon or rice