![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7686.jpg\" "\\"IMG_7686\\"")
<\/a><\/p>\nTofu and Ground Beef Curry with Couscous<\/strong> It’s so easy to make curry when you use the Japanese curry paste. I usually use bite-sized meat or sliced meat for Japanese curry, but this time I decided to use ground beef. Terry and I really liked this ground beef curry. I don’t know why I never tried this before. Couscous was cooked in chicken stock with a little turmeric (which made the couscous bright yellow-colored), and it was mixed with chopped craisin and fresh jalapeno pepper. <\/p>\n Tofu and ground beef curry: oil, ground beef, onion, green pepper, tofu, salt, pepper, water, Japanese curry paste<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u8c46\u8150\u3072\u304d\u8089\u30ab\u30ec\u30fc\u3068\u30af\u30b9\u30af\u30b9<\/strong> \u4e45\u3005\u306b\u65e5\u672c\u306e\u30ab\u30ec\u30fc\uff01<\/p>\n \u4eca\u56de\u521d\u3081\u3066\uff08\u3058\u3083\u306a\u3044\u304b\u306a\uff1f\uff09\u3072\u304d\u8089\u5165\u308a\u3067\u4f5c\u3063\u3066\u307f\u305f\u3002<\/p>\n \u725b\u3072\u304d\u8089\u306e\u4ed6\u306b\u306f\u3001\u7389\u306d\u304e\u3001\u30b0\u30ea\u30fc\u30f3\u30da\u30c3\u30d1\u30fc\uff08\u30d4\u30fc\u30de\u30f3\u306e\u5927\u304d\u3044\u611f\u3058\uff09\u3001\u8c46\u8150\u5165\u308a\u3002<\/p>\n \u30bf\u30fc\u30e1\u30ea\u30c3\u30af\u3067\u9bae\u3084\u304b\u306a\u9ec4\u8272\u306b\u8272\u3065\u3051\u3057\u305f\u30af\u30b9\u30af\u30b9\u3068\u3044\u3046\u7d30\u304b\u3044\u30d1\u30b9\u30bf\u307f\u305f\u3044\u306a\u306e\u3068\u4e00\u7dd2\u306b\u3002 \u30af\u30e9\u30f3\u30d9\u30ea\u30fc\u306e\u307b\u306e\u304b\u306a\u7518\u9178\u3063\u3071\u3055\u3068\u3001\u30cf\u30e9\u30da\u30fc\u30cb\u30e7\u3001\u30ab\u30ec\u30fc\u306e\u8f9b\u3055\u306e\u7d44\u307f\u5408\u308f\u305b\u304c\u7f8e\u5473\u3057\u3044\u3002<\/p>\n \u3072\u304d\u8089\u30ab\u30ec\u30fc\u3001\u5b9f\u306f\u304b\u306a\u308a\u4eca\u56de\u6c17\u306b\u5165\u3063\u3066\u3057\u307e\u3063\u305f\u3002 \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Tofu and Ground Beef Curry with Couscous May 17, 2011 It’s so easy to make curry when you use the Japanese curry paste. I usually use bite-sized meat or sliced meat for Japanese curry, but this time I decided to use ground beef. Terry and I really liked this ground beef curry. I don’t know […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,11],"tags":[],"class_list":["post-19899","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19899"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19899\/revisions"}],"predecessor-version":[{"id":19931,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19899\/revisions\/19931"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMay 17, 2011<\/em><\/p>\n<\/a><\/p>\n
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