This is my most requested recipe – it pleases everyone, even those who don't care for curry! This Pakistani Kima is gluten-free, dairy-free, with low carb, paleo, AIP, and vegan options - plus it's full of nourishing real food ingredients.
2½ – 3 cups tomatoes (about 1½ 14 oz cans) (omit for AIP and use this Nomato Sauceinstead.)
3 potatoes or sweet potatoes (see low carb options below. Use sweet potato for AIP.)
2½ – 3 cups peas (see low carb/paleo options below. Use snow peas for AIP.)
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Melt oil or butter in a large pan.
Add onion and garlic (if using minced, add a bit of water to reconstitute).
Cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)
Add meat and cook thoroughly.
Add curry, salt and spices. Stir well.
Add potatoes, tomatoes and peas to the pan.
Bring to a simmering boil. Reduce heat, cover and simmer for 25 minutes, or until potatoes are done.
- Dice the potatoes small. It’s pretty disappointing to wait the whole 25 minutes and still have crunchy taters! - Add the peas later in the cooking time to keep their color more vibrant. - Substitute ingredients and add more or less to your taste. However, if you add more potatoes, onions, or peas, you will need to increase the seasonings. - For a low carb option, sub green beans for the peas and cauliflower for the potatoes — any low carb option you like. How about radishes for the potatoes :)? - For a vegan option substitute beans or a soy product (like TVP) for the meat. I don’t personally recommend soy, but it does work and tastes great. - Curry note: I use a mild sweet curry (my youngest doesn’t like spicy anything!) – In case you missed it, here is my Sweet Curry Recipe :-). - The recipe calls for potatoes but I have done this with sweet potatoes and it’s ahhmazing. Plus it meets paleo standards that way.
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