Hamburger Curry
Serves: 8 people or 4 bears
Bear Hands (author): Not just one of my favourite meals but also likely my favourite application of curry. If you haven’t tried it—Do!
Hubby Bear (eater): Yes, those are Funyuns as a garnish!
Japanese curry has earned its place as one of Japan's most beloved comfort foods for good reason. It's hearty, forgiving, and comes together without asking very much of the cook making it. In Hawaii it's become just as familiar, finding a comfortable home amongst the many local-style dishes that have become mainstays throughout restaurants and homecooks kitchens alike. Ask ten different families how they make their curry and you'll likely get ten different answers—and that's part of its charm. It's difficult to make a bad pot of curry when it's made with the people at your table in mind.
Hamburger curry might just be one of the easiest versions to make, even when compared to how wonderfully simple Japanese curry already is. There's no difficult technique hiding here. Brown your protein, chop a few vegetables, and allow the curry to do what it has always done best—fill the kitchen with the sort of aroma that makes everyone wander in asking when dinner will be ready. Better still, it's endlessly adaptable. Use whatever vegetables need using, make it with meat or plant-based alternatives, and don't worry too terribly much if your measurements aren't exactly like mine. Curry has always been kinder than that.
I've begun thinking of dishes like this as homestyle fast food with slow intentions. We often speak about convenience foods as though they've somehow failed us when in reality many of them simply allow us to spend less time fussing over dinner and more time sharing it. There's something wonderfully grown-up about keeping a few boxes of curry roux tucked away in the pantry knowing that, with very little effort, supper is never terribly far away. Tomorrow's leftovers are equally worthy of anticipation.
The older I get, the more I find myself appreciating recipes that ask less of me. Not because they're lazy, but because they're dependable. Hamburger curry isn't trying to be the fanciest thing you'll ever cook—it's trying to become one of the recipes you'll make twenty times without ever needing to pull it back off the shelf. I suspect those are often the recipes that become family traditions in the first place.
Detailed recipe:
Hamburger Curry
Not just one of my favourite meals but also likely my favourite application of curry. If you haven’t tried it—Do!
Ingredients
Instructions
Easy-follow Recipe:
1. 🥩 Brown the Protein
- 48 oz hamburgered beef or plant-based substitute
- 1 tsp dried thyme
- 2 medium onions, chopped
- Brown the hamburgered beef (or protein of choice).
- Once it begins reaching your preferred color, add thyme and chopped onions.
- Continue cooking until browned and fragrant.
2. 🥕 Build the Broth
- 4 large carrots, cut into bite-sized pieces
- 4 cups vegetable broth
- 4 cups water
- 2 tbsp onion powder
- 2 tbsp shoyu
- Add carrots, vegetable broth, and water to the pot.
- Stir in onion powder and shoyu.
- Mix thoroughly until everything is combined.
- Cover and bring to a lively boil, stirring occasionally.
3. 🍛 Add the Curry Roux
- 2 boxes Japanese curry roux
- 1 cup reserved water (optional)
- Add the curry roux and stir until completely dissolved.
- Reduce heat to a gentle simmer.
- Cook until the curry develops its signature velvety texture.
- Watch carefully as the curry may bubble and splatter.
- Add some or all of the reserved water if a thinner consistency is desired.
4. 🫛 Add Final Vegetables
- 3 medium zucchini, cut into bite-sized pieces
- 2½ cups frozen peas, thawed
- Add zucchini and thawed peas.
- Stir thoroughly to combine.
- Continue simmering until the zucchini reaches your preferred doneness.
5. 🧈 Finish & Serve
- 1 tbsp butter
- Black pepper, to taste
- Turn off the heat.
- Stir in butter until fully melted.
- Season generously with black pepper.
- Serve alongside rice.
- Optional sides: macaroni salad or Funyuns.