Pakistani Kima is just one of those recipes that has been floating around the Paleo part of the internet that I just had to try. Ground beef, curry and vegetables, all in one pot and ready in under 30 minutes? Sign me up!
This recipe is so easy to make and the ingredients are so cheap and easy to obtain that this makes a pretty frugal meal – suitable for college students (like me) or families on a budget!
So without further chit-chat, let’s get into the recipe!
The recipe calls for ground beef but you can replace the beef with any other ground meat you prefer, even chicken or turkey. I also use white potatoes (I do adhere to a Paleo diet most of the time; I find, however, that I tolerate white potatoes well and I don’t see any reason to not eat them – they are an energy powerhouse, a great source of resistant starch and very cheap). Feel free to substitute them with sweet potatoes or even cauliflower and broccoli for a low carb option. I adapted the recipe from Whole New Mom (she has a ton more Paleo and AIP friendly recipes so check her out if you already haven’t done so).
- - 1 onion
- - 2 cloves of garlic
- - 3 medium potatoes
- - 2 medium carrots
- - 1 can tomatoes
- - 1 cup of fresh spinach or frozen spinach
- - 500 grams of ground beef
- - 2 tsp curry powder
- - 2 tbsp olive oil
- - 1/2 tsp of black pepper
- - 1 tsp of salt
- - 1/2 cup of filtered water
- Peel and mince the onion and garlic. Place them in a medium sized pot with the olive oil and turn the heat to medium. Fry for 5 minutes, until the onion starts to turn slightly golden.
- Add the ground beef, mix with a spoon and cook for a further 5 minutes.
- Peel the potatoes and the carrots. Chop the potatoes into small cubes and grate the carrots. Add them to the ground beef and stir.
- Add the curry powder, the canned tomatoes, the salt and the pepper.
- Cook on medium heat with the lid on. After about 10-15 minutes, when the water evaporates, add the filtered water and cook 10 minutes longer, or until the potatoes are soft when pierced with a fork.
- When the potatoes are soft, add in the spinach, cover with a lid and cook for 2 more minutes.
- The more usual addition to Kima is green beans or green peas but I decided to try frozen spinach instead and it turned out great.