Today I introduce to you a recipe that is always a favorite in our home–Pakistani Kima (pronounced “keema”).
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?
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 / Ground Beef Curry
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:
- Rice (I prefer brown organic. Mine cooks in 19 minutes in my pressure cooker – Yippee!)
- Cauliflower Rice (now that I am eating more low carb and AIP)
- Moroccan Carrots
- Chaat Masala sprinkled on top
- more Moroccan Vinaigrette on top as well
More Easy Healthy Meals
By the way, 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!)
- Dice the potatoes small–as in very small. It’s pretty disappointing to wait the whole 25 minutes and still have crunchy taters! Better yet, you can even cook them with the raw meat since they can often use the extra cooking time.
- 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 or whole30 option, sub green beans for the peas and cauliflower for the potatoes — any substitute 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 Mild Curry Recipe :-). Also, here's a homemade nightshade-free 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.
- For help peeling garlic, see The Easiest Way to Peel Garlic.
- Omit the tomatoes for AIP and use this Nomato Sauce instead.
Pakistani Kima - Ground Beef Curry
This is my most requested recipe – everyone likes it--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)
- 1 lb ground beef (or other meat or even chicken. See notes for vegan option)
- 1 1/2 Tbsp curry powder
- 2 1/4 tsp salt
- 1/8 tsp organic pepper (omit for AIP)
- 1/8 tsp organic cinnamon
- 1/8 tsp organic ginger
- 1/8 tsp organic turmeric
- 2 1/2 - 3 cups tomatoes (about 1 1/2 14 oz cans)
- 3 potatoes or sweet potatoes (see low-carb options in notes. Use sweet potato for AIP)
- 2 1/2 - 3 cups peas (see notes for low carb/paleo options. Use snow peas for AIP)
- 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.
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!
Do you have a family favorite (secret or not) to share?