Ingredients

   
1 tbsp oil
300g ground beef
1 onion, roughly chopped (or use frozen diced onion)
2 cloves garlic, minced or grated
½ thumb ginger, grated
300g frozen mixed vegetables (carrot, potato, peas — any bag)
1 tbsp Worcestershire sauce
2 tbsp ketchup
400–500ml water or beef broth
4 cubes Japanese curry roux

Steps

  1. Heat oil in a pot. Add ground beef and cook until browned, breaking it up as it cooks. About 5 minutes. Scoop out excess fat if desired.

  2. Push beef aside. Add garlic, onion, and ginger. Cook 2–3 minutes until fragrant.

  3. Add frozen vegetables directly — no need to thaw. Stir to combine.

  4. Pour in water or broth, Worcestershire sauce, and ketchup. Bring to a boil.

  5. Lower heat. Break curry roux cubes into the pot and stir until dissolved.

  6. Simmer 15–20 minutes on medium until thick and vegetables are heated through. Stir occasionally.

  7. Serve over rice with a soft-boiled egg and pickled ginger.

Notes

  • This is the lazy frozen-veg version. Zero knife work if you also use frozen diced onion.
  • Mixing two brands of roux gives more complex flavor than one. Vermont Curry + S&B Golden Curry is a good combination.
  • Frozen “stew mix” bags (potato, carrot, onion chunks) work perfectly.
  • If too salty, add hot water ¼ cup at a time until the consistency and taste are right.
  • Ketchup and Worcestershire are the standard Japanese home-cook “secret” umami boosters for curry.
  • Leftovers improve overnight — the roux thickens and flavors meld. Reheat with a splash of water.
  • For a from-scratch version with fresh vegetables, dice 1 potato and 1 carrot small, and increase simmer time to 20–25 minutes.