Pakistani Kima Beef Curry
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.
Ingredients
- 2 – 3 Tbsp oil (I recommend coconut oil.)
- 1 cup chopped onion (I use ¼ cup minced)
- 1 clove garlic, minced (see The Easiest Way to Peel Garlic)
- 1 lb ground beef (or other meat or even chicken. See below for vegan option.)
- 1½ Tbsp curry powder (See Sweet Curry Powder Recipe). Here's a nightshade free curry.
- 2¼ tsp salt (I recommend Real Salt)
- ⅛ tsp pepper (omit for AIP)
- ⅛ tsp cinnamon
- ⅛ tsp ginger
- ⅛ tsp turmeric
- 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.)
Instructions
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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.
- Dice potatoes.
- 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.
Notes
- 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.
- 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.
