My Most Requested Recipe *Updated* – Pakistani Kima Beef Curry w/ vegan and AIP options

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.

It seems every family has at least several recipes that are sure to please. For us, they are our Homemade “Almond Joy®” Bars, “DORITO®” Popcorn, Savory Hummus, Green Bean Chips, Surprisingly Good Popcorn, and this one–Pakistani Kima, otherwise known as Ground Beef Curry.

This truly is my most requested recipe.  Hands down.

And today (January 2016), I am updating this post.  I’ve been working on eating more and more “AIP” (the Autoimmune Paleo or Autoimmune Protocol Diet) and so wanted to update this family favorite so that I can make it again and enjoy it with my family.

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 jump up and down every time I make this.

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, Pakistan, 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:

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.

4.8 from 6 reviews
Pakistani Kima Beef Curry
 
Author:
Recipe type: main dish
Cuisine: paleo, AIP, low-carb
 
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 Sauce instead.)
  • 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
  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.
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.

 

Well, there you have it.  Our family’s favorite.  Updated for those of you on the Autoimmune Protocol Diet. And now it’s your favorite too (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?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. I’ve made this a number of times now and always enjoy it! I use your suggested modifications and make it with cauliflower and green beans. In fact, I think I like the way the cauliflower soaks up the sauce better than potato! Thanks so much for this recipe, it comes together sooo quickly and it really flavorful.

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