Main Dishes & Rice
Curry Rice - Beef Curry with Potatoes and Carrots, Rich Homemade Gravy
Prep
15 min
Cook
55 min
Servings
4
Level
Medium
Homestyle beef curry rice with a rich, savory-sweet gravy made from homemade curry roux, tender chunks of beef, potatoes, and carrots that soak up all the flavor. Perfect as a warming, filling family dinner menu—similar to Japanese-style curry rice but with a richer, spicier touch.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams beef tenderloin, cut into 3 cm cubes
- 300 grams potatoes, peeled and cut into large cubes
- 200 grams carrots, peeled and diagonally sliced thick
- 1 onion, thinly sliced
- 3 cloves garlic, finely minced
- 3 tbsp vegetable oil
- 40 grams unsalted butter
- 40 grams medium-protein all-purpose flour
- 3 tbsp curry powder
- 1 tbsp sweet soy sauce (kecap manis)
- 2 tbsp tomato ketchup
- 1 tsp granulated sugar
- 1 tsp powdered beef bouillon
- 800 ml water
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 4 servings warm steamed white rice
- 1 stalk scallion, thinly sliced for garnish
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👩🍳 Instructions
- 1 Heat 2 tbsp of vegetable oil in a large pot or skillet over medium heat. Sauté the sliced onion until softened and slightly browned, about 5 minutes.
- 2 Add the minced garlic and sauté for 1 minute until fragrant. Add the beef cubes, stirring until the surface turns brown, about 5-7 minutes.
- 3 Pour in 800 ml of water and bring to a boil over medium heat. Once boiling, lower the heat, cover the pot, and simmer for 30-40 minutes until the beef is tender. Skim off any foam that rises to the surface to keep the broth clear.
- 4 While waiting for the beef to become tender, make the curry roux: melt the butter in a small pan over low heat. Add the flour and whisk quickly until smooth and golden, about 3 minutes. Add the curry powder, stir until fragrant, then remove from heat.
- 5 Add the potatoes and carrots to the pot with the beef, and cook over medium heat for 10-15 minutes until the vegetables start to soften but are not yet too mushy.
- 6 Scoop a bit of the hot broth from the pot and pour it into the curry roux mixture, stirring until dissolved and smooth. Pour the roux mixture back into the pot, stirring well to combine.
- 7 Add the sweet soy sauce, tomato ketchup, sugar, beef bouillon powder, salt, and pepper. Cook over low heat, stirring continuously, for 8-10 minutes until the gravy thickens and simmers gently. Adjust the seasoning to taste.
- 8 Serve the warm white rice on a plate, ladle the thick beef curry with potatoes and carrots over it. Sprinkle with sliced scallion on top and serve while warm.
💡 Tips
• Cook the roux over low heat and keep stirring so it doesn't burn or clump when mixed into the broth.
• Simmer the beef until truly tender before adding the potatoes and carrots so the texture comes out just right.
• For a thicker gravy, add a bit of extra roux; for a thinner one, add hot water a little at a time.
• This curry tastes even better if left in the fridge overnight and reheated the next day—the flavors soak in even more.
📊 Nutrition Facts / serving
520
Calories (kcal)
28 g
Protein
22 g
Fat
52 g
Carbs
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