I was originally planning to post a recipe for Paleo pizza today, but I got sidetracked by an amazing dish and just had to share it. This recipe for Pakistani Kima has a wonderful curry flavor and is full of nutritious vegetables. Spicing up your weeknight dinners doesn’t have to involve dining out or washing sinks full of dishes–one-pot meals can save time and money. While I chose to make a Paleo, low-carb version of this dish, you can easily adapt it to fit a vegetarian/vegan diet by substituting beans or TVP for the ground beef.
Pakistani Kima (Beef Curry) – Serves 4
3 tablespoons coconut oil or butter
1 cup chopped onion
1 clove garlic, minced
1 lb ground beef
1 ½ tablespoon hot curry powder
1 ½ teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon powdered ginger
1/8 teaspoon turmeric
2 ½ – 3 cups diced tomatoes (about 20 oz.)
one half head of cauliflower, coarsely chopped
1 ¼ pound green beans, chopped into one-inch pieces
In a large pot, melt oil or butter over medium heat. Add onion and garlic, and cook until onion softens and the garlic begins to turn golden. Add meat and cook until thoroughly browned.
Add curry, salt, and spices and stir well. Add tomatoes, cauliflower, and green beans to the pan and stir.
Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes. Kima is finished when the cauliflower is fork-tender.