Ground Beef Curry
A rich, quick Japanese-style curry made with ground beef, potato, and carrot — thickened with curry blocks and a spoonful of dark chocolate for depth.
6 · Soft & Bite-Sized
Tender, moist bite-sized pieces that break apart under a fork without needing a knife. Some chewing is required, but nothing should be tough, fibrous, or dry.
Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 6 (Soft & Bite-Sized) — soft & bite-sized, easy to chew — the texture standard used in dysphagia care and soft diets.
See all texture levelsIngredients
- 16 oz Ground beef 90/10
- 5 cloves Garlic, finely minced
- 1 tbsp Ginger, finely minced
- 1/2 large Onion, finely diced
- 1 medium Potato, peeled and cut into small 1/2-inch dice Small dice cook through evenly in the short simmer
- 1/2 cup Carrots, finely diced
- 2 Japanese curry blocks The source recipe used S&B brand
- 1 1/2 cups Water
- 1 tbsp Dark chocolate
Instructions
Finely mince the garlic and ginger. Dice the onion, and cut the potato into small 1/2-inch dice. Set everything aside.
Add oil to a pan over medium heat and add the garlic, ginger, and onion. Cook for a couple of minutes until fragrant and slightly softened.
Add the ground beef and cook, breaking it apart, until about 80% cooked through.
Stir in the potatoes and carrots and cook for about a minute to coat everything in the aromatics.
Add the curry blocks and water, stirring briefly to help the blocks dissolve. Cover and simmer on low heat for 10 minutes.
Remove the lid, stir well, and finish by adding the dark chocolate. Mix until fully melted and incorporated. The potato and carrot should be completely fork-tender by now.
Serve the curry next to or over fresh rice, and optionally garnish with scallions and furikake.
Serving Tips
Important Guidance
- Cut the potato and carrot into small dice from the start — the smaller the pieces, the more evenly they'll cook to a fully fork-tender texture in the 10-minute simmer.
- Ground beef has no muscle fibers to chew through, so once the vegetables are soft this whole dish mashes down easily with a fork for a Level 5 texture.
- For Level 4, mash or blend the finished curry — the sauce is already thick and smooth, which helps it blend well.
- Skip the furikake and scallion garnish for texture-modified diets; both add small, dry, or fibrous pieces.
Nutrition Facts
Per serving.
Dietary Notes
Contains gluten (most Japanese curry blocks are roux-based) and dairy. Check your curry block brand for allergens; gluten-free curry blocks exist.