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

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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 will 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.

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The Origins of this Pakistani Kima

This Pakistani Kima 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.

Pakistani Kima - Ground 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.


  • 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). Here's a nightshade free curry.
  • 2 1/4 tsp salt (I recommend Real Salt)
  • 1/8 tsp pepper (omit for AIP)
  • 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) (omit for AIP and use this Nomato Sauce instead.)
  • 3 potatoes or sweet potatoes (see low carb options below. Use sweet potato for AIP.)
  • 2 1/2 – 3 cups peas (see low carb/paleo options below. Use snow peas for AIP.)


  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.


Recipe 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.
9 reviews

Well, there you have it.  Our family's favorite — Pakistani Kima.  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, you might be interested in……

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!) 

This Pakistani Kima (ground beef curry) is gluten-free, dairy-free, and kid-friendly with low carb, paleo, AIP, and vegan options - plus it's full of nourishing real food ingredients. It's my most requested recipe ever!

Do you have a family favorite (secret or not) to share?

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


    Speak Your Mind


  1. This recipe is great! I used sweet potatoes, cauliflower, and tomato sauce (just realized it meant diced). I found this after looking for a curry powder recipe since I hate the McCormicks that I have. I used your curry powder and it smelled much better, not sure about exact taste yet, but I am sure it is better. I have also been looking for ground beef curry recipes and this helped that too; this will be made again. Thank you

  2. How many servings does this make?

    • Hi there. Depends on how large your servings are but I would think it is enough for 4 adults and you will have some left over likely. Enjoy!

  3. i added cut up fresh apricots for a touch of sweetness. yum.

  4. This was the best dish I’ve made for a while. My husband and I were indulging in the delicious flavor of this fenomenal meal. It was sooooo good. Forgive me, but I had to come back and say thank you for this amazing recipe!

  5. Hi, does this recipe freeze well? Thanks

  6. Becky Araoz says:

    Hi, was your recipe for the sweet mild curry removed? Every time I click on make it a Mc Cormick add comes up

    • Hi Becky.

      Do you mean the links in the recipe? They are going to the post for me? Let me know. I for sure don’t want that happening.

  7. This was Excellent! I was a bit hesitant because I didn’t have any ginger, but I read the reviews and added some taco seasoning. Only about 1 tsp. I like spice but that’s my taste.
    It is a great recipe, I used Yukon potatoe and sweet potato with green beans. I will make again. Thank you!

  8. Miss Food Fairy says:

    Looking for some way to use beef mince (ground beef). Just what I needed to inspire me for tonight’s dinner. Thanks for sharing 🙂 x

  9. Wow! This is so familiar! I have been making this for 40 years except I make it with taco flavor seasoning. Forty years ago I used a packaged taco seasoning mix, but now I put together my own spices. We love it! I will try this version.

  10. Thanks for sharing! Going to give this a try. Should I drain the meat after cooking to prevent it from being super greasy?

  11. Michael from Brussels says:

    I’m a big fan of Indian cooking, mostly from having eaten it in restaurants. About a year ago I started to make my own dishes based on a variety of recipes I’ve found on the internet. Oftentimes, I compare several recipes before I decide to follow one in particular. Even then, I tend to make slight variations in the cooking or the ingredients themselves. For this one, for example, I cooked the items in a different order. I also added a couple of fresh fried green chilies (unseeded) and a carrot just because as I had one at hand.

    The result: an outstanding dish!!

    Thanks very much for the recipe. I will be back for more!

  12. Hej, just an idea to swap beef with chopped mushrooms for the vegan option. I have done it in my bolognese recipe and the taste is close to meat!

  13. Should I use Gold potatoes or red? Should I use frozen peas or fresh? How many servings do you think this is? I don’t see it on my mobile view.

  14. I’m reading and re-reading this recipe and I feel like we’re missing a liquid? The picture looks mouth-watering, and also like there was a liquid base used. You also mention in step 8 – Bring to a simmering boil. Reduce heat, cover and simmer for 25 minutes, or until potatoes are done.
    What is simmering? Water, bone broth? I am in a panic (lol) because I jumped on this recipe right away and now I”m in the kitchen with everything in the pot, except….the liquid.

    • Hi there. The tomatoes are the liquid. Hope that helps!

    • Hi, I made this last night from another recipe (before I found this one). I used canned diced tomatoes and drained them first, but should have just poured in the liquid as well, because my Kima, though tasting great, is really dry; the simmering burnt the bottom a bit. If you use canned tomatoes I recommend keeping the liquid. I will make this again and use fresh tomatoes but also have some beef broth standing by just in case. It is very delicious though either way.

  15. Kathy Mader says:

    Thank you for sharing this tasty recipe. I wasn’t quite sure about the times you listed, 25 minutes total time and 25 minutes cook time. That, to me, sounds like the recipe takes 25 minutes from start to finish. Where does this leave time for the chopping and browning the meat, assembling the spices and other prep? Is that what total time means? Also, my potatoes just would never get soft, even after 50 minutes of simmering (maybe I used the wrong type of potato, Yukon gold, and I diced them as small as possible…think I might grate them next time). It would be helpful if you adjusted the time because at a glance I need to know realistically the amount of time to allow to make dinner. Maybe I just misinterpreted what you meant. Thank you! Keep up the great work!

    • Hi there. Sorry we are implementing a new recipe plug in and didn’t notice that if you put in 25 for the cook it thinks that there is zero prep time. I haven’t calculated this exactly. If I do so I will try to get back and add the information. You will love it!

  16. Hi, I love the look of this recipe,but I don’t eat peas after getting a positive in an allergy test. Any suggestions for a swap? Would green beans be alright? Thank you!

  17. Fun to try! Made it last night and the suggestions from my family to tweak it was to have more of a gravy. I used 28 oz can of petite diced tomatoes. Next time I will put half the can in and half I will blend up to make more of a sauce to mix in with the spices and perhaps add a bit of broth and a thickener. May try chicken or beef chunks rather than ground beef. Reduced peas to 1 cup.
    Thanks – it was fun to try! 🙂

  18. Oh my goodness! I’ve been following you for a long time now. How on earth did I miss this recipe?! See… this is why some things are worth repeating! I’m definitely making this next week. Looks like a great meal for our cold winter nights, and a comfort food at that. I’m a huge curry lover! Thank you muches Adrienne!

  19. Marilyn Markowitz says:

    How do you think this would work with ground turkey? I don’t eat meat but I would love to try this recipe. I would prefer to try it with turkey rather than chicken.

  20. I made this tonight and it was AMAZING!!! I cut the carbs a little bit – half peas/half green beans and I also used half potato and half sweet potato! Soooo delicious! I also made the sweet curry and it was so much fun and my hubby was very impressed 🙂 Thank you!