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ground beef curry (Pakistani Kima) in bowl with spoon

Whole New Mom - https://wholenewmom.com

Pakistani Kima - Ground Beef Curry

Course: Entree
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Low-Carb, Paleo, THM:S, Vegan, whole30
Keyword: ground beef curry, Pakistani Kima
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 526kcal
This ground beef curry (Pakistani Kima) is my most requested recipe. It's a great kid-friendly dish and is always a winner when company comes.
Print Recipe


  • 2 - 3 tablespoons oil (I recommend coconut oil)
  • 1 cup chopped onion (I use 1/4 cup minced)
  • 1 clove garlic (minced)
  • 1 pound ground beef (any ground meat works well. See Special Diet Option section for vegan option)
  • 1 1/2 tablespoons curry powder (see Recipes Notes about spices)
  • 2 1/4 teaspoons salt (or to taste)
  • 1/8 teaspoon pepper (omit for AIP)
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon turmeric
  • 2 1/2 - 3 cups tomatoes (about 1 1/2 14 ounces cans--see AIP alternative above)
  • 3 medium potatoes or sweet potatoes (About 4-5 ounces each. 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 and tomatoes to the pan. Bring to a simmering boil. Reduce heat, cover, and cook for about 10-15 minutes or until potatoes are done.
  • Add peas and cook until peas are done.
  • Serve alone or over rice or cauliflower as desired.

For Instant Pot

  • Melt oil or butter in a pan.
  • Place butter in Instant Pot and add onion, garlic, and meat (if using minced garlic, add a bit of water to reconstitute).
  • Cook thoroughly on saute feature (watch it carefully – garlic burns easily!)
  • Add tomatoes.
  • Add curry, salt and spices.
  • Add potatoes.
  • Cook under high pressure set for 0 minutes then after 5 minutes release the pressure quickly.
  • Put the frozen peas in.
  • Cook it again under high pressure for 0 minutes and do a quick release of the pressure.



  • Note for Instant Pot: When you set your Instant Pot cooking time to "0 minutes," the Instant Pot will get up to pressure, then immediately switch to the keep warm function and start counting up.
  • 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 water if needed: You might find a need to add more liquid to the pan prior to or when simmering. If so, add a little at a time so you don't end up with a runny finished dish.
  • Add the peas later in the cooking time to keep their color more vibrant.
  • Curry: 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.
  • Spices: Some readers have mentioned that they have added more or even doubled the spices for this dish. I haven't tried it yet, but you can for sure try this and see how it goes. We do love spices here!
  • Sweet Potatoes: The recipe calls for potatoes but I have done this with sweet potatoes and it’s ahhmazing. Plus it meets paleo standards that way.


Calories: 526kcal | Carbohydrates: 47g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 945mg | Potassium: 1367mg | Fiber: 12g | Sugar: 13g | Vitamin A: 2172IU | Vitamin C: 95mg | Calcium: 89mg | Iron: 5mg | Net Carbs: 35g