Fragrant and Smooth Tomato Curry Rice Bowl
A one-bowl tomato curry rice bowl made with caramelized browned onions and gently simmered tomatoes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This flavorful curry dish simmers caramelized onions thoroughly with tomatoes and ground pork. Because the vegetables are finely diced, children can eat it comfortably too, and it is great to make a generous 5 to 6 servings to enjoy for a meal.
- Servings
- 5–6 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
- Curry roux cubes4 cubes
- Pork150 g (ground)
- Mirin (cooking rice wine)2 tbsp
- Ground black peppera little
- Potato2, 200 g
- Onion1, 250 g (large)
- Cherry tomatoes17, 200 g
- Broccoli1/4, 50 g
- Butter40 g
- Water3 1/2 cups
- Ground black peppera little
- Instead of cherry tomatoes, you can use 3 regular ripe tomatoes, or use ingredients like mushrooms or carrots.
Steps
Prepare the ingredients
For the pork in today's curry, I prepared ground pork.
Here are 1 large onion, 2 small potatoes, 14 cherry tomatoes (200 g), broccoli, 4 curry roux cubes, and butter.
Instead of cherry tomatoes, you can use 3 regular ripe tomatoes, or use ingredients like mushrooms or carrots.
Chop the ingredients
Because the meat is ground pork, I finely diced the vegetables to a similar size.
Drain the meat
Press the ground pork firmly with paper towels to remove the excess blood.
Place it in a bowl and season with ground black pepper and 2 tbsp mirin (cooking rice wine).
Caramelize the onion
Heat 3 tbsp olive oil or cooking oil in a pot and add the onion to stir-fry.
Stir-fry until it turns a nice brown color.
If the bottom starts to stick while stir-frying the onion, add one or two tablespoons of water at a time and scrape the bottom to keep it from burning.
Keep stir-frying diligently for about 15 minutes, and it will begin to turn brown.
Add tomatoes and simmer
Add 3 cups of water and the tomatoes...
Cover with a lid and simmer until the tomatoes break down.
Once the skins separate and start floating to the top, skim them off.
Add meat and potatoes, then simmer
Add the meat and potatoes and simmer until cooked through; it seemed a bit low on liquid, so I supplemented with about 1/2 cup of water...
A total of 3 1/2 cups of water went in.
Simmer the curry
Add 4 curry roux cubes, broccoli, and butter.
Stir well so the curry dissolves and let it simmer, finishing by adding ground black pepper at the end.
I like curry with a touch of sweetness so I added honey, but you can omit it.
Finish
Today I chopped all the ingredients finely to make a curry rice bowl.
Ladle it over rice at lunchtime and mix it up, and it goes down so easily.
It is wonderful to make plenty of curry and eat it for two or three meals in a row without getting tired of it.
It is delicious enjoyed as a rice bowl and also great served over udon noodles.
Ppunwife's tips
- If the bottom starts to stick while stir-frying the onion, add one or two tablespoons of water at a time and scrape the bottom so it does not burn.
- If you chop the ingredients finely, young children can enjoy it without hesitation.
FAQ
Can I use regular tomatoes instead of cherry tomatoes?
You can use 3 regular ripe tomatoes instead of cherry tomatoes.
What should I do if the onions stick to the bottom of the pot while stir-frying?
Drizzle in 1 to 2 tbsp of water at a time while scraping the pot, and you can stir-fry them until brown without burning.
Can I serve this with something other than rice?
Besides serving it over rice as a rice bowl, you can also enjoy it ladled over udon noodles.
