Pakistani Kima Beef Curry

By Edoo

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 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.)

Details

Adapted from wholenewmom.com

Preparation

Step 1

Instructions
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.

Instructions