Pakistani Kima (Beef Curry)

I was originally planning to post a recipe for Paleo pizza today, but I got sidetracked by an amazing dish and just had to share it. This recipe for Pakistani Kima has a wonderful curry flavor and is full of nutritious vegetables. Spicing up your weeknight dinners doesn’t have to involve dining out or washing sinks full of dishes–one-pot meals can save time and money. While I chose to make a Paleo, low-carb version of this dish, you can easily adapt it to fit a vegetarian/vegan diet by substituting beans or TVP for the ground beef.

Pakistani Kima (Beef Curry)Serves 4

3 tablespoons coconut oil or butter
1 cup chopped onion
1 clove garlic, minced
1 lb ground beef
1 ½ tablespoon hot curry powder
1 ½ teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon powdered ginger
1/8 teaspoon turmeric
2 ½ – 3 cups diced tomatoes (about 20 oz.)
one half head of cauliflower, coarsely chopped
1 ¼ pound green beans, chopped into one-inch pieces

In a large pot, melt oil or butter over medium heat. Add onion and garlic, and cook until onion softens and the garlic begins to turn golden. Add meat and cook until thoroughly browned.

Add curry, salt, and spices and stir well. Add tomatoes, cauliflower, and green beans to the pan and stir.

Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes. Kima is finished when the cauliflower is fork-tender.

Source: adapted from Whole New Mom, originally from More-with-Less Cookbook

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
This entry was posted in Alicia, Gluten-Free, Main Dish, Paleo/Primal, Uncategorized, Weeknight Dinner and tagged , , , , , . Bookmark the permalink.

7 Responses to Pakistani Kima (Beef Curry)

  1. Aileen says:

    Made this! I used potatoes instead of cauliflower and added peas and carrots on top of the green beans, and used about 3 tablespoons of curry powder. I also sauteed green peppers along with the onions, garlic, and ground beef. I ended up adding some water to the mixture in order to ensure the potatoes cooked thoroughly, which gave the whole dish a soupier consistency. If I had thought about it, I would have used beer (which is always on-hand) instead of water to add some more flavor as well as serve as the liquid. This was a fantastic recipe, Alicia! Great job!

  2. emily says:

    i made the vegetarian version with chickpeas, green beans, and cauliflower. i also added some garam masala and cinnamon for a few extra flavors. while i like chickpeas, i think i might try a bean that softens a bit more next time i make it, just so it compliments the other textures a bit more. i think i might even try lentils to see how they work in this dish. overall, i’m a big fan of anything with curry, and this is no exception. i kept sneaking little bites when i was putting it away!

    • Both chickpeas and lentils sound delicious. I bet lentils with extra tomatoes or some vegetable stock would turn this into more of a soup/stew that would be great over rice or riced cauliflower. And I’m in the same boat as you- I kept taking the container out of the fridge for a little bite with breakfast, a little bite for a snack, and so on.

  3. themarn says:

    Very yummy! This is a wonderful recipe and will definitely make it again. Thank-you for sharing it!

  4. Olene says:

    Great post, really enjoyed it!
    — Olene

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