This is my most requested recipe. Hands down.
Think you don’t like recipes for curry? Think your kids won’t eat it? Think you don’t like international fare? Think again.
My kids were literally jumping up and down when they saw that I made this last night!
This is one of my stand-by company meals and it is also the one that I like to take to new moms or those who are sick. Almost without fail, I get a request for the recipe. And it’s great that the main ingredient is ground beef (though you can make it vegan as well) so it is a fairly frugal meal as well.
Now everyone can enjoy this recipe – though I must confess that I’m a bit hesitant to share – I kinda want to keep the secret all to myself :-). It’s really fun to bless others with something nice, isn’t it?
Now, we love international food. From almost every country. But the deep, rich flavors of India and the like are real hits in our home.
This recipe is adapted from one by the same name in the great “back to basics” cookbook, More-With-Less. I actually didn’t get this recipe initially from the cookbook, but from our dear friend, Margaret, who also is the source of my Applesauce Wheat Germ Muffins (w/ GF option).
Margaret, like all of us, is busy. But unlike me, she does not like to cook. One pan meals are her specialty (now, I love to cook, but when simple and wonderful go together, I am all ears!) and she shared this one with us at her home years ago. We loved it and have made it regularly ever since.
Years later, I took out More with Less from the library and saw this recipe and thought, “That’s it! That’s the same Kima (“kee-ma”) we love!”
I’ve made a few changes (of course :-)) and it tastes even better (in my humble opinion).
We almost always serve this with:
- Rice (I prefer brown organic. Mine cooks in 19 minutes in my pressure cooker – Yippee!)
- Moroccan Carrots
- Chat Masala sprinkled on top
- more Moroccan Vinaigrette on top as well
Pakistani Kima (Beef Curry)
2 – 3 Tbsp oil (I recommend coconut oil.)
1 cup chopped onion (I use 1/4 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.)
1 1/2 Tbsp curry powder (See Sweet Curry Powder Recipe- Do It Yourself)
2 1/4 tsp salt (I recommend Real Salt)
1/8 tsp pepper
1/8 tsp cinnamon
1/8 tsp ginger
1/8 tsp turmeric
2 1/2 – 3 cups tomatoes (about 1 1/2 14 oz cans)
2 1/2 – 3 cups peas
1. Melt oil or butter in a large pan.
2. Add onion and garlic (if using minced, add a bit of water to reconstitute).
3. Cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)
4. Add meat and cook thoroughly.
5. Add curry, salt and spices. Stir well.
6. Dice potatoes.
7. Add potatoes, tomatoes and peas to the pan.
8. 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 really low carb option, sub green beans for the peas and cauliflower 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 :-).
Well, there you have it. Our family’s favorite. And now yours (I hope :-)!)
And I guarantee that any new mom you take this to will be very grateful!
For some other great easy and delicious meal ideas, check out:
- Easy Baked Chicken Nuggets
- Health Meals Galore and Gluten Free Chili Mac
- Savory Hummus
- Chicken & Sun-Dried Tomato Pasta
- Oven Barbecued Chicken
- Kid-Friendly Lentils (ready in as little as 9 minutes!)
Do you have a family favorite (secret or not) to share?