Prep 10 mins
Cook 15 mins
I made Japanese Keema curry which is called "Dry Curry" with black eyed peas, ground beef and some vegetables (including one of budget ingredients, green bell pepper). To make this curry more delicious, I added cocoa powder which birings out rich flavor and makes the dish savory. This curry also goes well with rice.
- 1 (15 1/2 ounce) can black-eyed peas, canned, rinsed and drained
- 1 lb ground beef
- 2 garlic cloves
- 1 teaspoon ginger, Grated
- 1 medium onion
- 1 small carrot, peeled
- 1⁄2 green bell pepper, seeded (about 0.25lb)
- 2 tablespoons canola oil
- 2 tablespoons curry powder
- 2 tablespoons tomato ketchup
- 4 tablespoons soy sauce
- 2 teaspoons cocoa powder
- 4 teaspoons maple syrup
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 pita bread
- Mince onion, garlic cloves, carrot and green bell pepper.
- In a large skillet, heat canola oil and cook garlic and ginger over medium heat until fragrant. Stir in onion, carrot, ground beef, green bell pepper and curry powder. Cook until ground beef are browned. Then stir in black eyed peas.
- Stir in tomato ketchup, soy sauce, maple syrup, salt and pepper. Sauté for about 1 minute. Then add cocoa powder. Stir to coat. Turn off the heat.
- Halve each pita bread and spoon the keema curry into each pita bread.
I wanted to kick this up so I added 1 Jalapeno minced, 1/2 teaspoon turmeric, 1/2 teaspoon cumin seed that I toasted. 100% DV of sodium in one dish is way to much. Ponzu a citrus-based sauce commonly used in Japanese cuisine would have been a useful ingredient that would have worked great in place of the 4 tablespoons of soy. I just couldn't add all the soy so I used 2 tablespoons. Garnished with Fresh cilantro and Green Onion I did serve in the pita (Greek) as suggested I would have like to see rice or udon noodles. Thank you.
The flavor in this dish was off the charts! Although the finished product could use some color, each bite is delicious. The flavors are complex, slightly sweet, mild, well seasoned, and was so good it scored as one of my favorite contest recipes. I admit to major doubts when it came time to add so much cocoa powder and I honestly had a backup sandwich meal planned just in case, but it's a contest recipe so I closed my eyes and added it all. The dish smelled wonderful, but turned a blah brown. I had chopped all of the veggies approx the same size as the peas. We loaded it into homemade pitas with leaf lettuce, thin slices of purple onion, and tomatoes. One bite had us convinced the chef had presented us with a keeper of a recipe. Next time I might add red pepper and possibly sprinkle with cilantro for color. Good luck in the contest!
I really, really enjoyed this! I was tempted to use less curry powder, but as it turns out it is just right as written. I have never before added cocoa powder to a savory dish before and found the addition very interesting. I liked this the more I ate it. Served over rice.